The idea behind this dish is that you cook your linguine in a measured amount of stock rather than a massive pan of water. Garlic cherry tomatoes italian hard cheese and herbs to cook as one. They marry together to form perfectly cooked pasta and a silky smooth sauce. Dissolve the stock cube s in 300ml 600ml boiled water with the garlic tomato paste oregano and a generous pinch of sugar this is your tomato stock add the panko breadcrumbs to a dry wide based pan over a medium heat and cook for 2 3 min or until toasted and lightly browned 3 chop the parsley finely including the stalks. Top with the remaining pasta torn mozzarella and grated italian hard cheese and put the tray in the oven for 5 10 min or until all the cheese has melted this is your veggie pasta bake.
Lay the pepperoni slices over the top then put the dish in the oven for 15 20 min or until golden on top this is your cheesy pepperoni pasta bake. Top with the remaining pasta torn mozzarella and grated italian hard cheese and put the tray in the oven for 5 10 min or until all the cheese has melted this is your 3 cheese veg packed pasta bake. Throw in your raw ingredients. Heat a large wide based pan preferably non stick with a drizzle of vegetable oil over a medium high heat once hot add the sliced pepper and sliced onion and cook for 4 5 min or until everything s beginning to soften meanwhile drain and rinse the kidney beans then boil a kettle 3. Roughly tear the basil leaves.
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Transfer the pasta to an oven proof dish and top with the grated cheddar and torn mozzarella. Add the drained tortiglioni to the sauce with the chopped basil save some for garnish and mix it up. The idea behind this dish is that you cook your linguine in a measured amount of stock rather than a massive pan of water.
