We’ve been on a pasta kick lately, and for good reason…it’s just so delicious, whatever form it takes. It can be a quick weeknight supper or a longer weekend dinner. It can be packed for lunch or taken to the park for a picnic, and let’s not get into the endless shapes and sizes! Whilst we’ve recently enjoyed it as a salad vibe and the most colourful tangle of spaghetti this time we’re returning to the old school pasta bake. We love using the giant conchiglie but if you can’t find it regular pasta shells will also work.
A simple green salad on the side is all this one needs [and maybe some garlic bread too if that’s your jam!]
Ingredients
- 1 red pepper, thinly sliced
- 1 courgette, sliced and halved
- 1 red onion, cut into small chunks
- 1 tbsp extra-virgin olive oil
- 380g conchiglie pasta/pasta shells
- 500g passata
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 200g mozzarella, torn [dairy or dairy-free]
- 3 tbsp pesto of choice [dairy or dairy-free]
Instructions
[1] Begin by preheating the oven to 180ºc. Scatter the red pepper, courgette, and red onion onto a tray and drizzle with the oil. Add a pinch of salt and place the tray into the oven for 25 minutes to roast.
[2] Put a large saucepan of salted water on to heat whilst you get onto the sauce
[3] Heat a glug of oil in large pan on a medium heat. Add the garlic and when it starts to smell fragrant add the passata along with the oregano. Bring to the boil and then turn down and leave to simmer.
[4] Once the water has reached a rolling boil, add the pasta and cook for a few minutes less than the packet instructions [it will continue cooking in the sauce in the oven].
[5] Remove the roasted veg from the oven and stir through the tomato sauce.
[6] When the pasta has cooked but still has a bit of a bite to it, drain it, reserving a cupful of water in case you need it to loosen the sauce]. Combine the pasta with the tomato and veg sauce and empty into an ovenproof dish.
[7] Add the torn mozzarella and dollops of pesto on top, and place into the hot oven for 15 minutes until golden and the mozzarella has melted. Enjoy!
Veggie pasta bake was last modified: June 22nd, 2022 by
Veggie pasta bake was last modified: June 22nd, 2022 by
