Chorizo and Mozzarella Pasta Bake
Original Peat’d Chorizo and mozzarella pasta beak Craving a cheesy, comforting pasta bake that won’t leave you feeling weighed down? Introducing the Mozzarella Pasta Bake – a gluten-free delight that’s about to become your new favourite guilt-free indulgence.
Serves:
40 mins
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 120g chorizo, diced
- 1 jar of Peat’d Original sauce
- 1 tsp caster sugar
- 100g gluten free pasta
- 125g mozzarella ball, cut into chunks
- small bunch of basil, torn
Method
Step 1
Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the pasta and cook for 8 mins, stirring often, until soft. Heat the grill to high.
Step 2
Stir ¾ of the mozzarella and most of the basil through the pasta. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden.
