Pepper pasta pie

Delicious warm or cold, this fun pasta pie makes for a great lunch, dinner or picnic piece.

Serves: 4

Preparation time:  15 minutes

Cooking time:  1 hour

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You will need

  • 1 tablespoon olive oil by Sainsbury's, plus extra for greasing
  • 150g Sainsbury's penne
  • 1 red onion, peeled and thinly sliced
  • 1 garlic clove, peeled and finely chopped
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 100g frozen British garden peas by Sainsbury's
  • 75g mature Cheddar by Sainsbury's, grated
  • 4 medium British free range Woodland eggs, by Sainsbury's, beaten
  • 50g Sainsbury's fresh soured cream
  • 50g pine nuts, toasted
  • ½ teaspoon crushed chilli flakes
  • 100g bag Italian-style salad
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Recipe Information

Step by step guide to making Pepper pasta pie

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease a 16cm loose-bottomed cake tin.
  2. Cook the pasta following pack instructions, then drain.
  3. Meanwhile, heat the oil in a frying pan and cook the onion, garlic and peppers for 5-10 minutes, adding in the peas for the last 2 minutes.
  4. Stir in a quarter of the cheese, the eggs, soured cream, toasted pine nuts, chilli flakes and drained pasta, then cook for a further 1 minute, until slightly thickened.
  5. Season with freshly ground black pepper and pour into the greased cake tin.
  6. Scatter over the remaining cheese and bake in the oven for 45 minutes, until set. Cover with foil after 20 minutes to prevent the top from drying out.
  7. Rest for 10 minutes before cutting into slices and serving with the salad.

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Nutritional information for Pepper pasta pie

Nutritional information for Pepper pasta pie

Nutrition type per serving
Calories 539 kcal
Total Fat 31.5g
Saturated Fat 8.7g
Salt 0.69g
Sugar 9.9g

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