BAKED PASTA WITH KIDNEY BEANS, COURGETTE & TOMATO

INGREDIENTS

• 4 tbsp Orolio Extra Virgin Olive Oil
• 600g courgettes, trimmed and cut into 1.5-2cm slices
• 4 cloves of garlic, thinly sliced
• 1 tsp salt
• 1 tbsp dried Bart’s oregano or Italian mixed herbs, Artcaffé Market
• 250g Rummo Stelline Pasta No. 22, Artcaffé Market
• 2 x 400g cans of Borlotti or kidney Beans, one drained, the other undrained, Artcaffé Market
• 2 x 400g cans Casa Rinaldi Chopped Tomatoes, Artcaffé Market
• 270g feta, Artcaffé Market Deli
• 40g Art Bakery breadcrumbs
• 40g Parmigiano Reggiano or Pecorino, finely grated, Artcaffé Market Deli
• Basil leaves & black pepper, to garnish

METHOD

1. Preheat the oven to 220°C.
2. Pour 3-4 tbsp of the oil into a 22x28cm ovenproof dish. Tip the courgettes into the dish, season with salt and black pepper, sprinkle over the herbs and garlic and mix well. Put in the oven for 20 minutes, stirring halfway.
3. Add the uncooked pasta, beans, and the tomatoes to the dish. Stir well. Spread the mixture gently into an even layer. Crumble the feta into bite-sized pieces and distribute evenly across the surface. Cover the dish tightly with foil and bake for 20 minutes.
4. Mix the breadcrumbs and Parmigiano Reggiano to make cheesy breadcrumbs. Tip into a bowl and stir in the remaining 1 tbsp of olive oil.
5. Remove the foil from the dish. Spoon the breadcrumb mixture over the top and bake for 10 minutes, until the top is browned and crisp. Leave to cool for 5 minutes, then top with a few basil leaves and black pepper.