Veggie-Loaded Pasta Bake

The best thing about this recipe is it’s the perfect way to use up all those excess veggies you find in the bottom of your fridge. Plus, it’s super delicious!

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Ingredients

EVOO
1 punnet Cherry Tomatoes
8 cups Seasonal Veggies (diced finely)*
1 onion (diced finely)
6 tsp Garlic Paste
1 jar Natural Pasta Sauce**
2 tbsp Dried Basil
100g Baby Spinach
2 cups Tasty Cheese (grated)
1 cup Parmesan Cheese (grated)
400g Pasta (of your choice)

 

Method

  1. Preheat oven to 200°C.

  2. Drizzle tomatoes with EVOO and bake on a tray for 20 minutes.

  3. In a large pan, combine onions, seasonal veggies, garlic and basil and saute for 15 minutes.

  4. Add baby spinach and stir in for a further 2 minutes.

  5. Stir in the pasta sauce.

  6. Add baked tomatoes to the pan and stir in half the cheese.

  7. Cook pasta according to the directions on the packet then combine it with the veggie mix.

  8. Transfer the mix into a large baking dish that has been sprayed with non-stick oil.

  9. Top with remaining cheese, bake for 15 minutes and voilà!

    * I use carrots, zucchinis, mushies and red capsicum but the options are endless!
    ** A natural pasta sauce from your local market is perfect for the job!

Serves 6