Photo of Pasta bake with cherry tomatoes by WW

Pasta bake with cherry tomatoes

11
10
10
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
This simple vegetarian bake will go down a treat with all the family.

Ingredients

White pasta, dry

250 g, use spirals

Low Fat Soft Cheese

400 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

4 tablespoons

Salt

1 pinch

Black pepper

teaspoons, freshly ground

Smooth Mustard

1 teaspoons, level, English

Cherry Tomatoes

16 individual

Corn flakes

15 g, crushed

Instructions

  1. Preheat oven to 190°C / fan oven 170°C / Gas Mark 5.
  2. Cook the pasta in plenty of boiling, lightly salted water for 10 - 12 minutes, or according to pack instructions, until tender.
  3. Beat together the low fat soft cheese, eggs and milk. Season with salt, pepper and mustard.
  4. Drain the pasta and tip it into a baking dish with a capacity of about 1.5 litres (2 3/4 pints), or use individual baking dishes. Pour in the cheese mixture and stir well. Scatter the tomatoes on top.
  5. Bake for 15 minutes, then sprinkle with the crushed cornflakes. Bake for another 10-15 minutes until set and golden brown.

Notes

Use a tubular pasta such as penne or rigatoni instead of spirals.