One pot creamy tomato basil pasta bake

Serving Time icon
Portions : 4
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Total Time : 45 mins


  • 250g fusilli
  • 150g pot fresh green pesto
  • 400g tomato and herb pasta sauce
  • 300g sunsoaked tomatoes, drained, reserving 1 tbsp of oil, and chopped
  • 340g tin Green giant sweetcorn, drained
  • 200g tallegio, skin removed and chopped
  • 100g cream cheese
  • A large handful basil leaves
  • 210g bag mozzarella, drained and roughly torn
  • Deep frying pan or saute pan with lid


  1. Preheat the oven to 180C, 160C fan, gas 4.
  2. Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, or to pack instructions. Drain and place back into the pan. Stir in the pesto, tomato sauce, tomatoes, reserved oil, sweetcorn, tallegio, cream cheese and basil leaves. Season then spoon into a 2 litre baking dish. Scatter with the mozzarella then cook for 10-15 minutes, until golden. Remove and serve immediately.