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Creamy Tomato Pesto Fusilli Bake Recipe

Name: Creamy Tomato Pesto Fusilli Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Fusilli Pasta; 30 g Pine Nuts; 60 g Fresh Spinach; 40 g Unsalted Butter; 2 Tbsp All-Purpose Flour; 480 ml Whole Milk; 150 g Shredded Mozzarella Cheese; 30 g Panko Breadcrumbs; 1 Tsp Dried Oregano; 200 g Shredded Cheddar Cheese; 2 Tbsp Tomato Paste; 1 Tsp Garlic Powder; Salt to taste; Black Pepper to taste

Stashcook

This is a yummy pasta dish with a twist. We mix fusilli noodles with a creamy tomato sauce and bake it with cheese on top. It's warm, gooey, and full of flavor. You'll love the melted cheese and the tasty sauce in every bite!

Ingredients

400 g Fusilli Pasta

30 g Pine Nuts

60 g Fresh Spinach

40 g Unsalted Butter

2 Tbsp All-Purpose Flour

480 ml Whole Milk

150 g Shredded Mozzarella Cheese

30 g Panko Breadcrumbs

1 Tsp Dried Oregano

200 g Shredded Cheddar Cheese

2 Tbsp Tomato Paste

1 Tsp Garlic Powder

Salt to taste

Black Pepper to taste

Method

Preheat your oven to 190°C (375°F).

In a large pot, boil the fusilli pasta in salted water until it is al dente, about 8 minutes, then drain.

While the pasta is cooking, toast the pine nuts in a dry pan over medium heat until golden, then set aside.

In the same pan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.

Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.

Stir in the tomato paste, garlic powder, oregano, salt, and pepper into the sauce. Cook for another 2 minutes.

Remove the sauce from heat and mix in half of the shredded mozzarella and cheddar cheese until melted and smooth.

Combine the cooked pasta with the creamy tomato sauce and fresh spinach, then transfer to a baking dish.

Top the pasta with the remaining mozzarella and cheddar cheese, then sprinkle with panko breadcrumbs and toasted pine nuts.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.

Let it cool for a few minutes before serving. Enjoy your creamy tomato pesto fusilli bake!

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