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Veggie Pasta Bake
Veggie Pasta Bake

Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Will Certainly Effect Your Health.

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For those of you who want to start living a healthier life the tips above will be able to help you do that. One thing that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to veggie pasta bake recipe. You can cook veggie pasta bake using 24 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Veggie Pasta Bake:
  1. Use 750 g Penna Pasta
  2. You need Olive oil (max 3 tablespoons only), plus extra for drizzling
  3. Provide Salt
  4. Use Sauce
  5. You need 2 cans plum tomatoes (400g each)
  6. Provide 1 jar pasta bolognese sauce (500g)
  7. You need 1/4 cup water
  8. Prepare 1 tsp Italian herbs (rosemary, oregano, thyme)
  9. Provide 3 Garlic cloves, finely chopped
  10. Get 3 green chillies halved, lengthwise (medium spice level)
  11. Use 1-1.5 tbsp sugar
  12. Get Fresh basil (leave some for garnish)
  13. You need VEGGIES + SAUSAGES (dry-fried/grilled & baked)
  14. Use Vegetarian sausages (I used Cauldron brand)
  15. Take 1 courgette/zuchinni, chopped round then into half moons
  16. Provide 1 Aubergine (medium-large), cut vertically- see pics below
  17. Use 1 pack button mushrooms, washed and medium chopped
  18. Get 120 g pack Spinach, washed
  19. Use 1 large red onion
  20. Provide 1 tsp balsamic vinegar
  21. Prepare Toppings
  22. Get Fresh basil
  23. Prepare Cheddar and mozarella, shredded/grated
  24. Prepare Olive oil for drizzling
Instructions to make Veggie Pasta Bake:
  1. Preheat oven to 180 degrees celsius- for sausages and courgette later
  2. For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned
  3. Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally.
  4. Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready.
  5. While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside.
  6. Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside.
  7. Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside.
  8. In same pan, cook your mushrooms until no longer watery. Set aside.
  9. Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat.
  10. Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic.
  11. Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!

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