Oven Baked Greek Cheese, Tomato & Tenderstem Farfalle

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Crush your garlic open by squashing with the side of a knife and discard the skin

Once hot, add your cherry tomatoes to the dish with your sun-dried tomatoes, tomato paste, crushed garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir it all together and cook for 1-2 min or until fragrant

Chop your Tenderstem broccoli into thirds

Once fragrant, add your chilli flakes (can't handle the heat? Go easy!), balsamic vinegar and farfalle to the pot with your vegetable stock mix and 500ml [650ml] [850ml] boiled water and stir it all together

Tip: Nestle the farfalle into the stock as much as you can for even cooking!

Top the farfalle with your Greek cheese, bring to the boil over a high heat then cover with the lid and put the dish in the oven for an initial 15 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 15 min, add the chopped Tenderstem broccoli to the dish and give everything a good mix up

Return to the oven, covered, and cook for a final 15-20 min or until the broccoli and pasta are tender – this is your oven baked Greek cheese, tomato & Tenderstem farfalle