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Method
Step 1
Preheat oven to 200°C. Grease a 12-cup (3L) baking dish.
Step 2
Combine the pasta, tomatoes, pasta sauce, artichoke, baby pepper, chopped parsley and rosemary in the prepared dish. Pour in stock and 1½ cups (375ml) water. Cover with baking paper, then with foil. Bake for 20 mins. Uncover and stir. Bake, uncovered, for a further 25 mins or until the liquid is almost absorbed and the sauce thickens.
Step 3
Sprinkle over cheddar and bake for a further 5 mins or until golden. Set aside for 10 mins to cool. Sprinkle with parsley leaves and serve with salad.
