Pasta Bake with Fennel

This simple pasta bake with fennel and cherry tomatoes is the perfect mid-week dish, easy to make and based around only a handful of ingredients.

Course Main

Cuisine vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 278kcal

1 large fennel or 2 small, quartered then thinly sliced, see Instructions.
2½ cups uncooked pasta
7.76 ounces cherry tomatoes halved
3 garlic cloves finely chopped
1 onion finely chopped
14.11 ounces chopped tomatoes 1 can
¾ cup passata
4 tablespoons white wine
2 tablespoons olive oil plus more for drizzling
1½ teaspoons Italian herbs and paprika each
½ teaspoon onion granules
½ cup parmesan, coarsely grated plus 3 tablespoons finely grated; ensure it's vegetarian
1¼ cups vegetable stock hot
salt and pepper to taste

Boil pasta: Preheat the oven to 400 F/ 200 C/ gas mark 6. Boil the pasta for 4 minutes in salted water then strain and set aside. In the meantime prepare the other ingredients.
Prepare fennel: Wash the fennel bulb under cold water then place on top of your cutting board and trim off the stocks (they can be tough even after cooking). Cut then bulb in half through the base.
Cut each half into 2 parts (again through then base) then cut out the tough middle bit.
Slice the fennel thinly starting at the base (or chop more finely if preferred).
Fry fennel: In a pan/casserole dish heat 2 tablespoons of oil and cook the garlic, onion and fennel over a medium heat for about 10-12 minutes (or until the fennel is softened) stirring often. Add the wine and continue cooking for 3 more minutes. Remove from the heat.
Add tomatoes: Add the tomatoes, passata, pasta, herbs, onion granules, parmesan, stock, pepper to taste and stir thoroughly.
Finish off: Dot the cherry tomatoes (cut side up) over the top of the pasta bake, sprinkle 3 tablespoons of finely grated parmesan over the whole thing and drizzle with oil.
Bake: Bake in the centre of the oven for 25 minutes. Remove from the oven and serve immediately.

Equipment: If possible use a large shallow casserole dish that's suitable for all heat sources. Alternatively use a large pan for making the sauce then transfer the mixture to a casserole dish.
Fennel: when shopping for fennel look for firm bulbs, white, without blemishes, with bright green stalks.
Preparation: To save time prepare the sauce while the pasta is cooking.
Pasta: Fusilli, penne or macaroni would all work well in this recipe. Ensure the pasta is only partly cooked (al dente) before combining with the other ingredients.
Best served immediately.
Storing: Leftovers can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
Not suitable for freezing.