Vegetable Pasta Bake
A veggie packed dinner that even the meat-eaters will devour - this Vegetable Pasta Bake is tasty, filling comfort food.
Equipment
- Large pan
- Large frying pan
- baking dish
Ingredients
- 400 g dried pasta shapes I used rigatoni
- 1 tablespoon vegetable oil
- 1 large red onion peeled and chopped into wedges
- 1 red bell pepper de-seeded and chopped into large chunks
- 1 yellow bell pepper de-seeded and chopped into large chunks
- 1 large or 2 small courgette (zucchini) chopped into chunks
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 2 cloves garlic peeled and minced
- 1 tablespoon tomato puree for US
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 800 g tinned chopped tomatoes 2 x 400 g (2 x 14 oz)
- 120 ml double (heavy) cream (½ cup)
- 100 g fresh baby spinach (3 packed cups)
- 100 g strong cheddar cheese grated
- 100 g mozzarella grated
- 1 small bunch parsley roughly torn
Instructions
- Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.
- Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble.
- Once the pasta is cooked then drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition
Serving: 1serving
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