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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 Suggestions For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

Why don’t we begin with something quite simple, changing the particular light bulbs. Obviously you shouldn’t confine this to just the cooking area. The usual light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more initially, but they last ten times longer, and use less electricity. Changing the light bulbs would keep plenty of bulbs out of the landfills, which is good. You also have to acquire the routine of turning off the lights when there is nobody in a place. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it takes place in other parts of the house at the same time. Make a practice of having the lights on only when they are necessary, and you’ll be amazed at the amount of electricity you save.

The kitchen on its own offers you many small means by which energy and money can be saved. It is pretty easy to live green, all things considered. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to veggie pasta bake recipe. To make veggie pasta bake you only need 24 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Veggie Pasta Bake:
  1. Get 750 g Penna Pasta
  2. Use Olive oil (max 3 tablespoons only), plus extra for drizzling
  3. Prepare Salt
  4. You need Sauce
  5. You need 2 cans plum tomatoes (400g each)
  6. Take 1 jar pasta bolognese sauce (500g)
  7. Use 1/4 cup water
  8. You need 1 tsp Italian herbs (rosemary, oregano, thyme)
  9. You need 3 Garlic cloves, finely chopped
  10. Take 3 green chillies halved, lengthwise (medium spice level)
  11. Use 1-1.5 tbsp sugar
  12. Prepare Fresh basil (leave some for garnish)
  13. Provide VEGGIES + SAUSAGES (dry-fried/grilled & baked)
  14. Use Vegetarian sausages (I used Cauldron brand)
  15. Provide 1 courgette/zuchinni, chopped round then into half moons
  16. Get 1 Aubergine (medium-large), cut vertically- see pics below
  17. Use 1 pack button mushrooms, washed and medium chopped
  18. Provide 120 g pack Spinach, washed
  19. You need 1 large red onion
  20. Get 1 tsp balsamic vinegar
  21. Use Toppings
  22. Get Fresh basil
  23. Prepare Cheddar and mozarella, shredded/grated
  24. Prepare Olive oil for drizzling
Steps 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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