VEGETABLE PASTA BAKE featured image

VEGETABLE PASTA BAKE

Dinner, Main course

Ready In 60 mins

Serves 6

VEGETABLE PASTA BAKE featured image

Ingredients

  • 400g Penne/Rigatoni
  • 1 yellow pepper chopped into large chunks
  • 1 red pepper chopped into large chunks
  • 2 x 400g tin chopped tomatoes
  • ½ tsp dried oregano, ½ tsp dried thyme
  • 3 tbsp Basil Infused Olive Oil and a little extra for serving
  • 1 large red onion peeled and chopped into wedges
  • 1 courgette, finely chopped
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 1 tbsp tomato puree
  • 120ml double cream
  • 1 tbsp Sundried Tomato Infused Balsamic and a little extra for serving
  • 100g fresh baby spinach
  • 100g mozzarella grated
  • 100g strong cheddar cheese
  • Small bunch parsley – roughly torn

Method

  • Preheat the oven to 190c. 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 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, Sundried Tomato Infused Balsamic 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, then add the pasta and spinach. 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 drizzle over Basil Infused Olive Oil and Sundried Tomato Infused Balsamic then top with parsley and before serving.

Products

Basil Infused Olive Oil

From £7.85

Sundried Tomato Infused Balsamic

From £7.85

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