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Summer pea & asparagus pasta bake
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Serves: 4
150g fine asparagus, cut into 4cm lengths
600g frozen Beroni Penne
150g frozen peas
380g pack Loyd Grossman Lasagne Tomato Sauce
½ x 25g pack basil leaves, roughly torn
380g pack Loyd Grossman Creamy White Lasagne Sauce
30g Parmigiano Reggiano, finely grated
1. Preheat the oven to 200ºC, gas mark 6. Bring a large pan of water to the boil and add 1 tsp sea salt.
2. Add the asparagus and cook for 1 minute, then tip in the frozen pasta and peas. Bring back to the boil and cook for 30 seconds. Drain well and return to the saucepan.
3. Pour the tomato lasagne sauce into the pan and toss well with the pasta and vegetables. Stir in the basil. Tip everything into a 20x25cm deep ovenproof dish.
4. Pour over the white sauce, spreading it over the pasta to cover, then sprinkle with the cheese. Bake for 20-25 minutes, until piping hot throughout and the top is golden.
Typical values per serving:
Energy |
1,843kJ 439kcals |
---|---|
Fat | 16g |
Saturated Fat | 5.8g |
Carbohydrate | 56g |
Sugars | 9.5g |
Protein | 16g |
Salt | 1.6g |
Fibre | 7g |
low in saturated fat, 1 of your 5 a day
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