Ingredients
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Ingredients
- 1200 g dried penne pasta
- 300 g mature cheddar, grated
- 1600 g cherry tomatoes
- 80 g panko breadcrumbs
- 4 basil, leaves picked and stems finely chopped
- 4 red onion
- 8 peppers
- 4 aubergine
- 100 g grated mozzarella
- 100 g vegetarian hard cheese, grated
- 8 courgettes, chopped
- 12 garlic cloves, crushed
- 8 tbsp tomato purée
- 12 tbsp olive oil
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Vegetable pasta bake
Instructions
Step 1
Prepare the pasta according to the package instructions, saving a mug of the pasta water and draining it 2 minutes earlier than the specified time. In a deep, non-stick pan, heat 2 tablespoons of oil over low-medium heat, then add the aubergine. Stir well to coat with the oil, and fry until softened and deeply golden, about 10-15 minutes. Transfer to a bowl and add the remaining oil to the pan. Once hot, add the onion with a pinch of salt and fry for 5-7 minutes until just softened. Stir in the peppers and courgettes, cooking for an additional 15-17 minutes until lightly browned, then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and let it caramelize for 5 minutes. Add the cooked aubergine, tomatoes, basil stems, and half of the basil leaves. Bring to a gentle simmer and let it cook for 20-25 minutes, then season to taste.Step 2
Preheat the oven to 200C/180C fan/gas 6. Stir the cooked pasta together with a generous splash of its cooking water. Season the mixture to your liking and transfer it to a baking dish. Mix the cheeses with the panko and a substantial pinch of black pepper, then sprinkle this over the pasta. It can be frozen for up to three months if covered well. Ensure it is fully defrosted before cooking, or cook from frozen by covering with foil for 40 mins, then cooking uncovered for an additional 20 mins until thoroughly heated. If baking immediately, place it in the oven for 15-20 mins until it is bubbly and golden on top. Sprinkle the remaining basil leaves on top before serving.
Recipe Story
Delicious Vegetable Pasta Bake Recipe
Indulge in the delightful harmony of flavors with our Vegetable Pasta Bake. This dish is a symphony of roasted vegetables enveloped in a rich tomato sauce, all baked to perfection with a cheesy, crispy breadcrumb topping. Perfect for a quick dinner that doesn't compromise on taste, this recipe delivers comfort and nutrition in every bite.
Main Flavors & Ingredients
Our Vegetable Pasta Bake showcases the vibrant flavors of freshly chopped aubergine, red onions, bell peppers, and courgettes. These vegetables are gently sautéed with garlic and a splash of olive oil, creating a soothing aroma. The addition of a 400g can of cherry tomatoes and tomato purée offers a balanced sweetness, while a hint of basil provides a fragrant herbal note, enhancing the dish’s depth of flavor. The pasta is enveloped in a luscious blend of grated vegetarian hard cheese, mozzarella, and mature cheddar, topped with a sprinkle of panko breadcrumbs for a delightful crunch.
Cooking Time & Health Benefits
This indulgent yet healthy meal naturally complements a hectic lifestyle, with a total prep time of 25 minutes and cooking time of just 30 minutes. Packed with fiber, vitamins, and antioxidants from the vegetables, this dish is a splendid way to nourish your body while delighting your taste buds. The use of olive oil not only enhances flavor but also imparts heart-healthy benefits, making this pasta bake not only delicious but also nutritious.
Serving Ideas & Variations
Serve your Vegetable Pasta Bake warm from the oven, alongside a crisp side salad or a slice of garlic bread, to make the meal even more satisfying. For a vegan alternative, replace the cheeses with your favorite plant-based varieties. Moreover, to accommodate a gluten-free diet, simply substitute the penne pasta and panko breadcrumbs with gluten-free versions. Feel free to experiment with different vegetables or herbs, such as adding spinach or rosemary, to cater to your personal preferences.
