3 Method Steps 9 Ingredients

500g rigatoni pasta, dry

700 g basil tomato passata

2 smashed garlic cloves

2 crumbled Massel Vegetable Stock Cubes

2 × 145g tubs undrained mixed antipasto

500g Coles Roasting Vegetables With Garlic And Rosemary, halved vegetables if large

875ml (3 1/2 cups) hot water

200g Danish feta block

2 tbsp fresh continental parsley, chopped

Three Method Steps

500g rigatoni pasta, dry

700 g basil tomato passata

2 smashed garlic cloves

2 crumbled Massel Vegetable Stock Cubes

2 × 145g tubs undrained mixed antipasto

500g Coles Roasting Vegetables With Garlic And Rosemary, halved vegetables if large

875ml (3 1/2 cups) hot water

200g Danish feta block

2 tbsp fresh continental parsley, chopped

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Step 1
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan forced. Grease a 7cm-deep, 2.5L baking dish lightly.
Step 2 In a prepared dish, combine the pasta, passata, garlic, stock, antipasto, veggies, and boiling water. Bake for 30 minutes, covered with foil. Place the feta in the center of the plate. Bake for another 15-20 minutes, or until the feta softens and the pasta is al dente. Mix feta into pasta mixture. Season.
Step 3
To serve, sprinkle with parsley.