This easy pasta bake is the perfect way to use up leftover veggies in the fridge. I love adding some chilli flakes to dial up the heat but it’s equally delicious without. For a dairy-free version just omit the cheese or go for a vegan cheese option.
Serves: 4
V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 350g uncooked penne
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 red capsicum, deseeded & diced
- 2 zucchinis, halved & sliced
- 200g cup mushrooms, sliced
- 1 tbsp dried Italian herbs
- 1 tsp red chilli flakes
- 1 tbsp tomato paste
- 2 × 400g tins diced tomatoes
- 150g mozzarella cheese, shredded
- 2 tbsp Parmesan cheese, shaved
- Basil leaves, to garnish
Method
- Preheat the oven to 180ºC. Lightly grease the sides of a large casserole dish.
- Bring a large saucepan of water to the boil and cook the penne for 10–12 mins (approx. 1 min less than the recommended cooking time on the packet instructions) until al dente. Drain well and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent then add the garlic and cook for another min.
- Add the capsicum, zucchini, mushrooms, herbs and chilli flakes and stir until well combined. Stir in the tomato paste and tinned tomatoes and bring to the boil. Reduce the heat and simmer for another few mins.
- Stir the cooked pasta through then pour the mixture into the prepared casserole dish and top with both cheeses.
- Cook covered in the oven for 20 mins then cook uncovered for another 5 mins until the cheese is slightly golden and melted.
- Garnish with fresh basil leaves and serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
