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Roast Vegetable Pasta Bake
Whole wheat pasta & roast vegetables make this flavourful, healthier Roast Vegetable Pasta Bake a pasta bake with a difference.
April J Harris
3 to 4
bell peppers, assorted colours if possible, cut in bite size pieces for roasting
large zucchini, chopped in small pieces
olive oil, divided
large onion, finely chopped
garlic, finely chopped
plain tomato sauce or passata
passata is another word for sieved tomatoes
salt and pepper to taste
whole wheat penne pasta
coarsely grated vegetarian Parmesan cheese
most Parmesan cheese is not vegetarian so you may need to choose a vegetarian "Italian style" hard cheese or a "pasta cheese"
Preheat the oven to 375°F (190°C).
Put the peppers and zucchini on a baking sheet and drizzle with 1 tablespoon of the olive oil.
Roast in the oven for 20 minutes, turning once half way through.
Meanwhile, heat the remaining oil in a large frying pan with a lid.
Sauté the onion for a minute or two.
Add the garlic and continue to cook.
Pour in the tomato sauce or passata.
Add the basil, oregano, salt and pepper.
Pop on the lid and simmer over medium heat, stirring occasionally. Don't let it boil.
Meanwhile, cook the pasta in boiling, salted water according to package directions.
Drain the pasta and stir in the cooked vegetables and enough tomato sauce so that the pasta is covered but that its not too runny.
Transfer to a baking dish.
Top with the grated cheese.
Bake the Roast Vegetable Pasta Bake for 20 to 25 until the mixture is bubbly and the cheese begins to melt.
Serve with a mixed salad.
To make ahead, prepare to the end of step 12. Cool and store in the fridge until needed and then bake in a 375°F (190°C or 175°C for a fan oven) for about 30 minutes until piping hot.
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