Vegetable Pasta Bake

Name: Vegetable Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Cuisine: Italian
Ingredients: {'group': 'Main', 'item': '400g dried pasta shapes'}; {'group': 'Main', 'item': '1 tbsp sunflower oil'}; {'group': 'Main', 'item': '1 large red onion, chopped into wedges'}; {'group': 'Main', 'item': '1 red bell pepper, deseeded and chopped'}; {'group': 'Main', 'item': '1 yellow bell pepper, deseeded and chopped'}; {'group': 'Main', 'item': '1 large courgette, chopped'}; {'group': 'Seasoning', 'item': '1/4 tsp salt'}; {'group': 'Seasoning', 'item': '1/4 tsp ground black pepper'}; {'group': 'Main', 'item': '2 garlic cloves, minced'}; {'group': 'Sauce', 'item': '1 tbsp tomato purée'}; {'group': 'Sauce', 'item': '1/2 tsp dried oregano'}; {'group': 'Sauce', 'item': '1/2 tsp dried thyme'}; {'group': 'Sauce', 'item': '2 x 400g cans chopped tomatoes'}; {'group': 'Sauce', 'item': '120 ml double cream'}; {'group': 'Main', 'item': '90g fresh baby spinach'}; {'group': 'Topping', 'item': '100g grated mature Cheddar'}; {'group': 'Topping', 'item': '100g grated mozzarella'}; {'group': 'Garnish', 'item': 'A small bunch of flat-leaf parsley, roughly torn'}

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Enjoy a hearty Vegetable Pasta Bake that's both delicious and easy to make! Packed with vibrant veggies and cheesy goodness, it's perfect for a family meal.

774 kcal /serving 25 mins Serves 4 Easy Italian Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '400g dried pasta shapes'}
{'group': 'Main', 'item': '1 tbsp sunflower oil'}
{'group': 'Main', 'item': '1 large red onion, chopped into wedges'}
{'group': 'Main', 'item': '1 red bell pepper, deseeded and chopped'}
{'group': 'Main', 'item': '1 yellow bell pepper, deseeded and chopped'}
{'group': 'Main', 'item': '1 large courgette, chopped'}
{'group': 'Seasoning', 'item': '1/4 tsp salt'}
{'group': 'Seasoning', 'item': '1/4 tsp ground black pepper'}
{'group': 'Main', 'item': '2 garlic cloves, minced'}
{'group': 'Sauce', 'item': '1 tbsp tomato purée'}
{'group': 'Sauce', 'item': '1/2 tsp dried oregano'}
{'group': 'Sauce', 'item': '1/2 tsp dried thyme'}
{'group': 'Sauce', 'item': '2 x 400g cans chopped tomatoes'}
{'group': 'Sauce', 'item': '120 ml double cream'}
{'group': 'Main', 'item': '90g fresh baby spinach'}
{'group': 'Topping', 'item': '100g grated mature Cheddar'}
{'group': 'Topping', 'item': '100g grated mozzarella'}
{'group': 'Garnish', 'item': 'A small bunch of flat-leaf parsley, roughly torn'}

Preparation

Preheat the oven to 190°C (375°F (190°C)).
Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions.
Drain and set aside.

Cooking

In a large frying pan, heat the sunflower oil over medium heat.
Sauté the red onion for 3-4 minutes until it begins to soften.
Add the bell peppers, courgette, salt, pepper, and garlic.
Cook for another 2-3 minutes.
Stir in the tomato purée, oregano, thyme, and canned tomatoes.
Add the double cream and bring to a gentle simmer.
Mix in the cooked pasta and spinach until well combined.
Transfer the mixture to a large baking dish.

Plating & Serving

Sprinkle the grated Cheddar and mozzarella over the pasta.
Bake in the oven for 20-25 minutes until the cheese is golden brown.
Remove from the oven and garnish with fresh parsley before serving.

Notes

To make ahead, assemble the dish up to the point of adding cheese, then refrigerate. Reheat covered with foil at 190°C (375°F (190°C)) for 10 minutes, then uncover and bake for an additional 15 minutes.

Suggested Sides

garlic bread green salad

Nutrition per Serving

774 Calories

30.0g Protein 26% DV

97.3g Carbs 33% DV

30.9g Fat 40% DV

10.6g Fiber 28% DV

14.0g Sugars

710mg Sodium 47% DV

79mg Cholesterol 22% DV

Diet Type	Balanced
Health Labels	Vegetarian Pescatarian Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher