Veggie Pasta Bake
Veggie Pasta Bake

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, veggie pasta bake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bake Pasta Stir the fennel, marinara sauce, and basil into the vegetables. Spread the rest of the pasta mixture on top of the cheese layer. Add pasta and cook according to package directions. In a large pot of boiling salted water, cook pasta until very al dente; drain.

Veggie Pasta Bake is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Veggie Pasta Bake is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have veggie pasta bake using 24 ingredients and 11 steps. Here is how you can achieve 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. Prepare Salt
  4. Prepare Sauce
  5. Take 2 cans plum tomatoes (400g each)
  6. Take 1 jar pasta bolognese sauce (500g)
  7. Make ready 1/4 cup water
  8. Get 1 tsp Italian herbs (rosemary, oregano, thyme)
  9. Get 3 Garlic cloves, finely chopped
  10. Take 3 green chillies halved, lengthwise (medium spice level)
  11. Take 1-1.5 tbsp sugar
  12. Get Fresh basil (leave some for garnish)
  13. Take VEGGIES + SAUSAGES (dry-fried/grilled & baked)
  14. Make ready Vegetarian sausages (I used Cauldron brand)
  15. Take 1 courgette/zuchinni, chopped round then into half moons
  16. Make ready 1 Aubergine (medium-large), cut vertically- see pics below
  17. Take 1 pack button mushrooms, washed and medium chopped
  18. Prepare 120 g pack Spinach, washed
  19. Prepare 1 large red onion
  20. Take 1 tsp balsamic vinegar
  21. Get Toppings
  22. Take Fresh basil
  23. Prepare Cheddar and mozarella, shredded/grated
  24. Make ready Olive oil for drizzling

Thai Pasta with Spicy Peanut Sauce. We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. With all the ricotta and Parmesan goodness, the spinach will go down just a little easier. Remove the pasta from oven, garnish with some fresh basil and serve.

Steps 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!

With all the ricotta and Parmesan goodness, the spinach will go down just a little easier. Remove the pasta from oven, garnish with some fresh basil and serve. While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Fill giant pasta shells with creamy ricotta and spinach for a simple vegetarian bake, on the table in under an hour.

So that’s going to wrap it up with this special food veggie pasta bake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!