Collect from 22nd Apr
7th Apr - 4th May (order 7 days in advance)
Item No

Booths Red Pepper, Tomato & Mozzarella Pasta Bake Meal Kit

In stock
Red peppers and onions in a rich herby tomato sauce mixed with penne pasta and topped with Italian mozzarella and cheddar.
Ready to Cook
Suitable for Vegetarians

1 x 400g Tin Chopped Tomatoes (Tomato, Salt)

1 x 125g Pack Mozzarella Ball (MILK, Salt, Vegetarian Coagulant, Acidity Regulator, Citric Acid)

3 x 20g Packs of Cheddar Cheese (MILK)

1 x Red Pepper

1 x Red Onion

1 x Garlic Clove

1 x 3g Pod Mixed Herbs (Oregano, Parsley, Sage, Basil, Thyme, Black Pepper, Rapeseed Oil)

1 x 15g Pod Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Potassium, MetabiSULPHITE)

1 x 180g Pack Penne Pasta (Durum WHEAT Semolina)

1 x Vegetable Stock Cube (Salt, Vegetable Fat (Plam, Shea Butter, Sal Butter), Potato Starch, Yeast Extract, Sugar, Onion Powder, Carrot, Herbs (Parsley, Tarragon), Spice, (CELERY Seed, Garlic, Tumeric, Pepper, Parsley), Tomato Powder, Red Pepper, CAramel Syrup, Flavouring: CELERY, Leek, Maltodextrin)

Due to the packging methods and supplier's own processes, Booths recipe boxes may also contain low levels of the following allergens:  FISH, CRUSTACEANS, MOLLUSCS, EGGS, SOYA, SESAME, MUSTARD, LUPIN, NUTS and PEANUTS.

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 997g
Serving Size (Max): 2
Manufacturer Address: Produced by E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: Yes
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1 Preheat oven to 180°C / Fan 160°C / Gas Mark 4. Bring a pan of water to the boil and add the pasta. Cook for 10-12 minutes until soft.

2 Peel and dice the onion, cut the red pepper into strips and grate or finely slice the garlic.

3 Grate the Cheddar and slice the mozzarella into round slices.

4 Whilst the pasta cooks, add 1tsp of oil to a frying pan. Fry the onion, red pepper and garlic for 4-5 minutes until softened.

5 Add the chopped tomatoes, herbs, balsamic vinegar, 50ml of water and crumble in the stock cube. Stir and simmer for 4-5 minutes until the vegetables are cooked through. Season to taste.

6 Drain the pasta and mix with the sauce.

7 Transfer to an oven proof dish then top with the Cheddar and mozzarella. Place in the middle of the oven and bake for 10-15 minutes until the cheese has melted.

8 Finish off under the grill for 1-2 minutes for a crisp golden finish.  Serve in bowls.

Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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