This veggie pasta bake has flavoursome pesto running through its light, creamy and zesty cheese sauce, making it the perfect al-fresco meal for those warmer summer evenings.
Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil and cook pasta until just al dente.
Step 2Meanwhile heat oil in a large frying pan and cook tomatoes for 3-4min on medium heat until they start to blister. Remove from heat and stir in the oregano, stock, crème fraîche, cream cheese, mustard, lemon zest, pesto, courgette ribbons and some seasoning.
Step 3Drain pasta and return to pan. Add courgette mixture and stir gently to combine. Spoon into a 2 litre ovenproof dish and sprinkle over mozzarella. Cook in the oven for 20min until the sauce is bubbling.
Step 4Preheat grill to high. Grill until the top is golden. Serve with a green salad, if you like.
GH Tip
If cooking for vegetarians, make sure to use vegetarian friendly cheese.
Per Serving:
Calories: 698
Protein: 18g
Total Fat: 41g
Saturates: 20g
Carbs: 61g
Total Sugars: 8g
Fibre: 6g
50+ delicious and fresh courgette recipes to try now
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
