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    Conchiglioni Pasta with Creamy Tomato and Garlic Sauce

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    Conchiglioni Pasta with Creamy Tomato and Garlic Sauce

    A quick and easy low-fat family supper dish, using our new extra-large shell-shaped pasta, roasted sweet cherry tomatoes, garlic and crème fraîche.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 500g pack cherry tomatoes
    • 1 tbsp olive oil
    • 2 cloves garlic, finely sliced lengthways
    • 500g pack Waitrose Conchiglioni dried pasta
    • 2 tbsp half-fat crème fraîche
    • 20g pack fresh basil


    1. Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape.
    2. Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly.
    3. Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste.
    4. Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.

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    Cook's tips

    Seasoning the tomatoes before they start cooking draws out more moisture, which concentrates their flavour, giving a tastier result.


    Average user rating

    4 stars