What's for lunch? This comforting cheesy pasta bake will remind you of home 

This cheesy pasta bake takes just two minutes in the microwave to reheat 

Pasta bake reheats beautifully for an office lunch.

I don’t like to deny myself in January. The weather is cold, the mornings are dark, and when it comes to lunchtime, I like to treat myself to the kind of comfort food that reminds me of home, and of my mother’s kitchen.

The simple flavours of this pasta bake can be tweaked to whatever suits your mood. I often add bacon or chicken, olives or capers to the mix. For the cheesy topping, I use a mix of whatever cheese I have in the fridge — but a bag of grated mozzarella works well too. It portions perfectly into six pieces and reheats in a microwave in under two minutes. Once cooked, you can freeze a few portions for those days when making lunch seems like too much of an effort.

Cheesy pasta bake

This pasta bake reheats beautifully for an office lunch.

Servings

6

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 1 celery stalk, diced

• 3 garlic cloves, crushed

• 1 tbsp balsamic vinegar

• 1 tbsp dried Italian herbs

• 2 x 400g tins cherry tomatoes

• 500g penne or pasta shape of your choice

• 200g grated cheese

Method

1. In a pan, fry the onion and celery in the olive oil for five minutes before stirring in the garlic and balsamic vinegar and herbs. Bubble for a minute or two until the vinegar has reduced. Add in the tins of cherry tomatoes and bring to a simmer.

2. Preheat the oven to 180C. Cook the pasta in lots of boiling water with salt for seven minutes. Add the pasta into the sauce along with half a cup of pasta water and stir to combine, seasoning with salt and pepper. Top with cheese and pop in the oven for 40 minutes until the pasta is cooked through and the top is crispy and delicious.

3. If portioning your pasta for lunch, wait until it has cooled down, as it is easier to cut.

Shelf life

Kerala Aubergine Curry from Roots and Shoots is a delicious route to lunch, €3.99 for 400g. 

Available at Tesco and Avoca stores nationwide, the vegan bowls from Roots and Shoots, €3.99 for 400g, are just the ticket for cold days when comfort is king. Vegan, nut, and gluten-free, choose from green lentil dahl, chana palak masala, Kerala aubergine curry and butternut tagine, all slow-cooked and spiced to perfection. I adore the aubergine curry, and it is perfect when paired with some naan or a pouch of microwaveable rice. I serve mine with some chopped salted cucumber. Delicious.