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Veg Pasta Bake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner, lunch
Cuisine Italian
Servings 4

Ingredients
  

  • 1 red pepper seeds removed, cut into small squares
  • 1 yellow pepper seeds removed, cut into small squares
  • 1 courgette chopped finely ( no need to peel)
  • 1 red onion sliced
  • 3 tbsp olive oil
  • 150 g cherry tomatoes halved
  • 400 g tin chopped tomatoes
  • 2 garlic cloves chopped finely
  • 3 tbsp roughly chopped basil save some for garnish
  • 300 g pasta like penne
  • 150 g ball of mozzarella drained and finely chopped
  • 2 tbsp pesto (optional)
  • 2-3 tbsp finely grated vegetarian hard cheese
  • 1 tbsp Italian seasoning
  • Salt and black pepper to taste
  • 1 tsp red chilli flakes

Instructions
 

  • Preheat the oven to 180°C. Also, bring a large pot of generously salted water to boil.
  • Line a large roasting tin with parchment paper. Put the peppers, courgette, and onion in the tin and coat in oil. Season with salt ,pepper and Italian seasoning , then cook for 20 minutes, turning twice, until the veggies are tender and golden brown.
  • Add the cherry tomatoes, chopped tomatoes, garlic, and basil, then cook for 15 minutes. Add salt and pepper to taste.
  • Meanwhile, cook the pasta. You can add 4-6 tbsp of pasta cooking water to the vegetables to loosen the sauce.
  • Drain the pasta and stir it into the roasted veg. Stir through the mozzarella, red chilli flakes and pesto(if using) , top with the grated cheese, and return to the oven for another 10 minutes, until the cheese has melted.
  • Garnish with basil. Enjoy!
Keyword baked, cheese, Easy recipes, Kids friendly, pasta, pasta bake