Creamy macaroni bake with Mediterranean sprinkles

Name: Creamy macaroni bake with Mediterranean sprinkles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 180 g essential macaroni; 1 tbsp Essential Olive Oil; 1 large Essential Leek, very thinly sliced; 2 clove/s garlic, crushed; 350 g tub Essential Cheese Sauce; 60 g Essential Pitted Black Olives, drained and chopped (from a 350g tin); 300 g frozen Essential Pea & Bean Mix; 150 g Essential Cherry Tomatoes, halved; 50 g Essential Mature Cheddar, grated; 25 g Cooks’ Ingredients Mediterranean Style Crust

This hearty pasta bake with an Italian twist is great for family eating. With only 10 minutes’ prep, there’s time to do something together before sitting down to eat

5 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

180g essential macaroni
1 tbsp Essential Olive Oil
1 large Essential Leek, very thinly sliced
2 clove/s garlic, crushed
350g tub Essential Cheese Sauce
60g Essential Pitted Black Olives, drained and chopped (from a 350g tin)
300g frozen Essential Pea & Bean Mix
150g Essential Cherry Tomatoes, halved
50g Essential Mature Cheddar, grated
25g Cooks’ Ingredients Mediterranean Style Crust

Method

Preheat the oven to 190ºC, gas mark 5. Cook the macaroni in boiling, lightly salted water for 8 minutes, then drain well, reserving some of the cooking water.
Heat the oil in a large saucepan and fry the leek gently for 3 minutes, until softened. Add the garlic and fry for 1 minute more. Stir in the cheese sauce, olives, pea and bean mix, tomatoes, macaroni and plenty of black pepper. Heat through for 2 minutes, until hot, mixing in enough reserved cooking water to keep the sauce loose. Tip everything into a large, shallow baking dish and spread level.
Sprinkle over the cheese, followed by the Mediterranean crust. Bake for 20 minutes, until crisp, golden and piping hot throughout