A no-fuss veggie pasta bake packed full of your 5-a-day!
Ingredients
1 medium pepper(s)
Red bell pepper
(seeds removed, cut into bite-size chunks)
1 medium pepper(s)
Yellow bell pepper
(seeds removed, cut into bite-size chunks)
1 eggplant
Eggplant
(finely chopped)
1 medium
Zucchini
(finely chopped)
1 medium
Red onion
(sliced)
3 tbsp
Olive Oil, Extra Virgin
1 cup
Cherry Tomatoes
(halved)
1 can
Tomatoes
(15 oz can)
2 clove(s)
Garlic
(crushed)
3 tbsp
Basil, fresh
(roughly chopped)
284 gm
Pasta, whole wheat, cooked
(penne)
156 gm
Mozzarella cheese
(finely chopped)
2 tbsp
Pesto
2 tbsp
Parmesan cheese, grated
1/2 tsp
Sea Salt
1/2 tbsp
Black pepper
(ground)
Instructions
Preheat the oven to 375 degrees.
Put the peppers, eggplant, zucchini and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.
Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.
