Vegetable pasta bake
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Vegetable pasta bake

By Ailsa Burt

Get the maximum flavour out of all the veg in our pasta bake by pan-frying it first. You can also freeze this for up to three months to enjoy on busier days

  • Prep:25 mins
    Cook:1 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 409
  • fat 14g
  • saturates 5g
  • carbs 52g
  • sugars 0g
  • fibre 8g
  • protein 16g
  • salt 0.41g

Ingredients

  • 300g dried penne pasta
  • 3 tbsp olive oil
  • 1 large aubergine, chopped
  • 1 red onion, finely chopped
  • 2 peppers, deseeded and finely sliced
  • 2 courgettes, chopped
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 400g can cherry tomatoes
  • small bunch of basil, leaves picked and stems finely chopped
  • 25g vegetarian hard cheese, grated
  • 25g grated mozzarella
  • 75g mature cheddar, grated
  • 20g panko breadcrumbs

Method

  1. Cook the pasta following pack instructions, reserving a mugful of the pasta water and draining it 2 mins before the stated time. Heat 2 tbsp of the oil in a deep, non-stick pan over a low-medium heat, then tip in the aubergine. Stir well to coat in the oil, frying until softened and deeply golden all over, around 10-15 mins. Remove to a bowl and pour the remaining oil into the pan. Once hot, tip in the onion with a pinch of salt and fry for 5-7 mins until just softened before stirring in the peppers and courgettes. Cook for a further 15-17 mins until lightly browned then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and allow it to caramelise for 5 mins. Pour in the cooked aubergine, tomatoes, basil stems and half of the basil leaves. Bring to a gentle simmer. Leave to bubble away for 20-25 mins, then season to taste.

  2. Heat the oven to 200C/180C fan/gas 6. Mix in the cooked pasta along with a generous splash of the cooking water. Season the mixture well to taste and tip into a baking dish. Combine the cheeses with the panko and a large pinch of black pepper, then scatter this over the pasta. Will keep frozen, well covered, for up to three months. Defrost thoroughly before cooking, or cook from frozen covered in foil for 40 mins, then uncovered for a further 20 mins until piping hot throughout. If cooking straightaway, bake for 15-20 mins until bubbling and golden on top. Scatter over the remaining basil leaves to serve.

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