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    Summer pea & asparagus pasta bake

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    Summer pea & asparagus pasta bake

    • Preparation time: 5 minutes
    • Cooking time: 20-25 minutes
    • Total time: 25-30 minutes

    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. 

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