This pasta bake is very good with gluten-free pasta as it is with normal pasta. Kids will love the crunchy top while the cubed carrots will sneak in one of the ’5-a Day’. The trick here is not to overcook the pasta so that it still has a bite – it will continue cooking while in the oven. The butter in the breadcrumbs will crisp the bread up nicely, leaving a lovely crunch.
- 1 tub of Kinsale Bay Food Company Tomato & Basil Soup
- 350g gluten-free spiral pasta
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 gloves garlic, finely chopped
- 1 medium carrot, peeled and cubed
- 200g gluten-free breadcrumbs
- 2 tbsp butter, melted
- 1 tbsp fresh parsley, finely chopped
- 80g Parmesan cheese, grated
Bring a saucepan of salted water to the boil and cook the pasta according to the instructions on the pack but making sure that the pasta is only just al dente.
Preheat the oven to 160°C.
In a frying pan, heat the olive oil and add the onion, garlic and carrot. Sautee until the onions are turning translucent but not browned. Add the Kinsale Bay Food Company Tomato & Basil Soup and stir to combine.
Drain the pasta and mix into the tomato sauce. Pour the mix into an ovenproof dish and level out. In a separate bowl, combine the breadcrumbs with the melted butter and mix well to ensure even coating. Add the Parmesan cheese and parsley. Sprinkle evenly over the pasta mix and bake in the oven for 20-30 mins or until the breadcrumbs have turned a nice golden brown.