Recipe Index

Ingredients

• 1 red pepper, seeds removed, cut into bite-size chunks
• 1 yellow pepper, seeds removed, cut into bite-size chunks
• 1 aubergine, finely chopped
• 1 courgette, finely chopped
• 1 red onion, sliced
• 3 tbsp olive oil
• 5½ oz cherry tomatoes, halved
• 14 oz tin chopped tomatoes
• 2 garlic cloves, crushed
• 3 tbsp roughly chopped basil
• 10½ oz pasta, such as rigatoni or penne
• 5½ oz ball mozzarella, drained and finely chopped
• 2 tbsp pesto
• 2–3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
• salt and freshly ground black pepper, according to taste

Method

1. Heat the oven to 374°F for roasting the vegetable pasta bake vegetables.
2. Tumble the red and yellow pepper chunks, chopped aubergine, courgette and sliced red onion in a roasting tin with the olive oil and a seasoning of salt and pepper.
3. Roast the oiled vegetables for 45 minutes, turning them twice, until tender and golden brown at the edges.
4. Stir the halved cherry tomatoes, tinned chopped tomatoes, crushed garlic and chopped basil into the roasting tin and return the vegetable pasta bake sauce to the oven for 10 to 15 minutes.
5. Boil the rigatoni or penne in salted water until tender, following its pack instructions, and add 4 to 6 tablespoons of the pasta cooking water to the roasted vegetables to loosen their tomato sauce.
6. Drain the cooked pasta and stir it through the roasted vegetable sauce in the tin.
7. Fold the finely chopped mozzarella and the pesto through the pasta, scatter the grated Parmesan over the vegetable pasta bake, and return it to the oven for another 10 minutes, until the cheeses melt.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data