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Very veggie pasta bake

Switch up your midweek cooking with my delicious Italian-style pasta bake, full of vibrant veggies and deliciously melty mozzarella. This healthy family feast is lovely served with a fresh salad. - Chris Baber

  • Timer Prep 5 min
    Cook 40 min
  • Chart 690.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut the aubergines into 1cm cubes. Finely slice the garlic cloves. Pick the leaves and chop the stalks the basil. Tear the lighter mozzarella.

And the rest...

  1. 1 Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. 2 Heat the olive oil in a large saucepan on a medium heat and fry the aubergine cubes for 3-5 minutes until they take on some colour. Add the garlic, cooking for a further 2 minutes.
  3. 3 Next, add the chopped tomatoes and basil stalks, season generously with salt and pepper and cook, uncovered, for 10-15 minutes until you have a thick sauce.
  4. 4 While the sauce is simmering, cook the wholewheat penne pasta for 1 minute less than the packet instructions in a large pan of boiling salted water.
  5. 5 Remove the tomatoes from the vine, add half of the pack to the sauce whole, then stir in the spinach and most of the basil leaves, saving a little to garnish.
  6. 6 Mix the cooked pasta into the sauce, transfer to an ovenproof dish, sprinkle over the torn mozzarella and bake for 15 minutes until golden and bubbly.
  7. 7 Scatter the remaining basil leaves on top of the pasta, then serve with the remaining tomatoes and salad leaves.

And the rest...

  1. 8

And the rest...

  • Average per serving
  • Calories 690.0kCal
  • Fat19.5g
  • Saturated4.9g
  • Salt0.91g
  • Carbohydrates
  • Sugar11.2g
  • Proteing
  • Fibreg