Vegetable pasta bake
| 16 |
90 |
394 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 30 min |
1 h |
4
|
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.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
