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Pesto & courgette pasta bake

A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 5
  • Easy
  • Serves 5
  • Easy
  • Calories 639
  • Carbohydrates 62
  • Saturated Fat 13
  • Sugar 8
  • Protein 18
  • Fat 36
  • Fibre 3
  • Salt 1.5

Nutrition per serving

  • Calories 639
  • Carbohydrates 62
  • Saturated Fat 13
  • Sugar 8
  • Protein 18
  • Fat 36
  • Fibre 3
  • Salt 1.5

Ingredients

  • 400g pasta shapes, try rigatoni, bows or macaroni
  • 190g jar or fresh tub of basil pesto
  • 500g tub half-fat crème fraîche
  • 550g courgettes, grated
  • 85g fresh breadcrumbs
  • olive oil, for drizzling

Method

  1. Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.

  2. Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.

  3. Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.

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