Veggie Pasta Bake
Veggie Pasta Bake

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, veggie pasta bake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Bake Pasta Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Pour half of pasta, cheese and veggie mixture into casserole dish.

Veggie Pasta Bake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Veggie Pasta Bake is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have veggie pasta bake using 24 ingredients and 11 steps. Here is how you cook it.

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

In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it).

Instructions 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!

Add onion and cook, stirring often, until onion. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot. We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish.

So that’s going to wrap it up for this exceptional food veggie pasta bake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!