Pasta Bake with Cherry Tomatoes

 

Pasta Bake with Cherry Tomatoes  

No Count

 

Serves 4

250 g dried pasta, any type, – use spirals
2 small tub low-fat soft cheese
2 large egg(s)
4 tablespoon skimmed milk
1 pinch salt
1/8 teaspoon pepper, freshly ground
1 level teaspoon mustard, English
16 portion cherry tomatoes
15 g cornflakes, crushed

1. Preheat oven to 190°C / fan oven 170°C / Gas Mark 5.
2. Cook the pasta in plenty of boiling, lightly salted water for 10 - 12 minutes, or according to pack instructions, until tender.
3. Beat together the low fat soft cheese, eggs and milk. Season with salt, pepper and mustard.
4. Drain the pasta and tip it into a baking dish with a capacity of about 1.5 litres (2 3/4 pints), or use individual baking dishes. Pour in the cheese mixture and stir well. Scatter the tomatoes on top.
5. Bake for 15 minutes, then sprinkle with the crushed cornflakes. Bake for another 10-15 minutes until set and golden brown.
Notes
Use a tubular pasta such as penne or rigatoni instead of spirals.