Roast Vegetable Pasta Bake
Servings 4
Whole wheat pasta & roast vegetables make this flavourful, healthier Roast Vegetable Pasta Bake a pasta bake with a difference.
Ingredients
- 3 to 4 bell peppers, assorted colours if possible, cut in bite size pieces for roasting
- 2 large zucchini, chopped in small pieces
- 2 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 cups plain tomato sauce or passata passata is another word for sieved tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 3 cups whole wheat penne pasta
- 3 tablespoons 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"
Instructions
- 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.
Notes
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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