Vegetable pasta bake
Get the maximum flavour out of all the veg in our pasta bake by pan-frying it first. You can also freeze this for up to three months to enjoy on busier days
Ingreadient :
- 300g dried penne pasta
- 3 tbsp olive oil
- 1 large aubergine, chopped
- 1 red onion, finely chopped
- 2 peppers, deseeded and finely sliced
- 2 courgettes, chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 400g can cherry tomatoes
- small bunch of basil, leaves picked and stems finely chopped
- 25g vegetarian hard cheese, grated
- 25g grated mozzarella
- 75g mature cheddar, grated
- 20g panko breadcrumbs
Direction :
- 300g dried penne pasta
- 3 tbsp olive oil
- 1 large aubergine, chopped
- 1 red onion, finely chopped
- 2 peppers, deseeded and finely sliced
- 2 courgettes, chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 400g can cherry tomatoes
- small bunch of basil, leaves picked and stems finely chopped
- 25g vegetarian hard cheese, grated
- 25g grated mozzarella
- 75g mature cheddar, grated
- 20g panko breadcrumbs
