Roasted Tomato And Taleggio Pasta Bake Recipe | Booths Supermarket

Ingredients

• 200g Taleggio, cubed
• 200g Booths Lancashire cheese, coarsely grated
• 600g mixed tomatoes cherry or pomodorino left whole, and vine or plum roughly chopped
• 1 small onion, finely chopped
• 1 medium aubergine, cut into 2.5cm cubes
• 2 cloves garlic, finely sliced
• 1 large handful fresh basil leaves
• 3tbsp olive oil
• 1 pinch chilli flakes
• 1tbsp red wine vinegar
• 450g rigatoni pasta