basil leaves

This pasta bake is simple yet satisfying, great for a weeknight supper

Tomato & mozzarella spaghetti bake

olive oil

garlic cloves, chopped

tomatoes

chilli powder

spaghetti,

basil

pack mozzarella, sliced

grated parmesan (or vegetarian alternative)

<p>Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.</p>

<p>Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.</p>

“A great way to use up surplus tomatoes,” says chef and recipe author Paul West. Celebrate the end of the working week with this tasty pasta bake.

Paul West's easy pork meatball and rigatoni pasta bake

rigatoni pasta

pork sausages

(80 milliliters) extra virgin olive oil

onion, chopped

thyme, leaves picked

tsp fennel seeds,

tomato paste

truss tomatoes, chopped

buffalo mozzarella (or mozzarella)

(40 grams) grated parmesan

Micro basil or basil leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Don&amp;#x2019;t be *tarty* for the party.

Heirloom Tomato and Ricotta Tart

For the Crust:

all-purpose flour,

Gruyère cheese

salt

unsalted butter,

water

For the Filling:

ricotta

Parmesan

mint leaves

lemon zest

garlic cloves, smashed

red pepper flakes

Kosher salt,

For Assembly:

heirloom tomatoes, sliced ¼ inch thick

honey

Flake sea salt and pepper,

Basil and mint leaves,

The Heirloom Tomato and Ricotta Tart That Will Make Summer Feel Eternal

Looking for comfort food without the carbs? Try this healthy cauliflower pizza, topped with a fresh zucchini pesto and roasted vegetables.

Cauliflower pizza with zucchini pesto

cauliflower,

eggs, beaten

parmesan, finely grated

asparagus, trimmed,

mixed heirloom tomatoes, halved lengthways

artichoke hearts, drained, halved lengthways

red onion, thinly sliced into rounds

lemon

burrata cheese (substitute with torn buffalo mozzarella)

zucchini, roughly chopped

(40 grams) almonds

garlic cloves

(20 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Fresh and unbelievably tasty, this frozen yoghurt cake is perfect for hot days with friends and family.

No-churn strawberry frozen yoghurt cake

Greek-style yoghurt

strawberry-flavoured thick Greek-style yoghurt

can sweetened condensed milk

(790 grams) rice malt syrup

unsalted butter

store-bought madeira cake, crumbled

tsp vanilla extract

strawberries

eggwhite

Strawberries, mint leaves and basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

The flavours in this dish are heightened if prepared the night before.

Slow-cooked pork shoulder curry

1.2kg boneless pork shoulder, skin removed, fat trimmed

lemongrass stalk, halved

(750 milliliters) coconut milk

(80 milliliters) sunflower oil

eggplant,

(1L) coconut cream

kaffir lime leaves

tbs grated palm sugar

(60 milliliters) fish sauce

Thai basil leaves, shredded,

lime

fennel seeds

white peppercorns

lemongrass stalk, tough outer leaves removed, chopped

(15 grams) ginger, grated

shrimp

Asian (red) eschalots, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

5348771529001-5853641747001

Cheese wrapped in pasta, covered in more cheese. Have we got your attention yet?

Ricotta and basil crepe manicotti

(60 grams) finely grated parmesan

tomato passata

tbs red wine vinegar

tbs olive oil,

(200 grams) coarsely grated mozzarella

eggs

(250 grams) plain flour

Sunflower oil spray,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Italian-style stuffed aubergines

aubergines

tbsp olive oil, plus extra for drizzling

onion,

garlic cloves, finely chopped

cherry tomatoes, halved

pitted green olives, chopped

basil leaves, chopped

mozzarella,

white breadcrumbs

Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.

When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

Jazz up sausages with this spicy tomato pasta

Chunky sausage & tomato pasta

pork sausages,

garlic cloves, crushed

milliliters medium white wine

tomato purée

can chopped tomatoes

pack rigatoni

basil leaves, torn, (optional)

Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.

Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

An easy Basil Fried Rice packed with the delicious flavours of basil. This is easily customisable and a great way to use up any leftover rice, veggies, and protein of choice. This is hearty meal as-is but you can also enjoy this with other tofu dishes.

Basil Fried Rice

rice

Neutral oil (for cooking)

onion

garlic (minced)

red bell pepper

green chili (optional

tomato

Feel free to use any other protein and vegetables

oyster sauce (or stir-fry sauce)

soy sauce

tsp dark soy sauce (optional

tsp sugar

pepper

Salt (to taste)

Break apart your rice. I used leftover medium grain rice from the previous night.

Heat a pan or wok with some oil. Saute the onion and then add in the garlic.

Add vegetables and protein of choice and cook until tender. Add half of the basil and you can break this apart with your hands.

I add the tomato last because I want to retain the chunks and not overcook the tomato.

Add the leftover rice. Season your rice. Mix well and feel free to add more of the seasonings if needed.

Add the rest of the basil and mix into the rice until wilted.

Serve the rice and enjoy while hot. I like to stuff my rice into a bowl and then flip it over on a plate to create a dome shape.

Try a new topping for your pasta, ready in just 15 minutes

Pasta with creamy greens & lemon

pasta

broccoli florets

frozen soya beans

frozen peas

mange tout

mascarpone cheese

grated parmesan or vegetarian alternative

Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.

Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate

Prawn & avocado platter with lime & chilli dressing

large headless cooked prawn

avocados

bag baby green salad leaf

lime juice

tsp clear honey

lime wedges,

Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.

Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

Try this comforting all-in-one pesto chicken dish with roasted vine tomatoes – chicken breasts are stuffed with a creamy pesto sauce and topped with breadcrumbs.

Creamy pesto chicken

boneless, skinless chicken breasts

mascarpone

breadcrumbs, preferably made from day-old bread

baby tomatoes on the vine

pine nuts

Heat the oven to 200C/180C fan/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.

Top 19 basil leaves recipes from across the web

The most viewed basil leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato & mozzarella spaghetti bake

Paul West's easy pork meatball and ...

Heirloom Tomato and Ricotta Tart

Cauliflower pizza with zucchini pes...

No-churn strawberry frozen yoghurt ...

Slow-cooked pork shoulder curry

Ricotta and basil crepe manicotti

Italian-style stuffed aubergines

Chunky sausage & tomato pasta

Basil Fried Rice

Pasta with creamy greens & lemon

Prawn & avocado platter with lime &...

Creamy pesto chicken

Braised Tofu with Basil

One-Pot Tomato Miso Gochujang Orzo ...

Sticky barbecued prawn salad

Vertical Stuffed Paccheri

Tomato sauce for pasta

Easy chicken pie

Top 19 basil leaves recipes from across the web

The most viewed basil leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato & mozzarella spaghetti bake

Paul West's easy pork meatball and ...

Heirloom Tomato and Ricotta Tart

Cauliflower pizza with zucchini pes...

No-churn strawberry frozen yoghurt ...

Slow-cooked pork shoulder curry

Ricotta and basil crepe manicotti

Italian-style stuffed aubergines

Chunky sausage & tomato pasta

Basil Fried Rice

Pasta with creamy greens & lemon

Prawn & avocado platter with lime &...

Creamy pesto chicken

Braised Tofu with Basil

One-Pot Tomato Miso Gochujang Orzo ...

Sticky barbecued prawn salad

Vertical Stuffed Paccheri

Tomato sauce for pasta

Easy chicken pie

The most viewed basil leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine