Description
A veggie packed dinner that even the meat-eaters will devour – this vegetable pasta bake is tasty, filling comfort food.
Ingredients
Scale
- 400 g (14 oz) dried pasta shapes
- 1 tbsp 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
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic, peeled and minced
- 1 tbsp tomato puree
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
- 120 ml (1/2 cup) double (heavy) cream
- 100 g (3 packed cups) fresh baby spinach
- 100 g (1 cup) strong cheddar cheese (microbial-rennet), grated
- 100 g (1 cup) mozzarella (microbial-rennet), grated
- small bunch parsley, roughly torn
Instructions
- Preheat and Boil: 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.
- Sauté Onion: 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.
- Cook Veggies: Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
- Simmer Sauce: Stir in the tinned tomatoes and cream, bring to a gentle bubble.
- Combine: 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.
- Bake: Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Finish: Take out of the oven and top with parsley before serving.
Notes
This dish can be made ahead up to the point of adding cheese; refrigerate for up to a day. It can also be frozen after cooking; defrost in the refrigerator overnight and reheat in the oven covered in foil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 11 g
- Sodium: 534 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 62 mg
Keywords: vegetable pasta bake, vegetarian dinner, comfort food, cheesy pasta, veggie bake