Vegetable Pasta Bake Recipe

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour

Składniki

400 g (14 oz) dried pasta shapes (I used rigatoni)

1 tbsp vegetable oil

1 large red onion (peeled and chopped into wedges)

1 red bell pepper (de-seeded and chopped into large chunks)

1 yellow bell pepper (de-seeded and chopped into large chunks)

1 large or 2 small courgette (zucchini chopped into chunks)

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic (peeled and minced)

1 tbsp tomato puree (paste for US)

½ tsp dried oregano

½ tsp dried thyme

2 x 400 g (2 x 14 oz) tinned chopped tomatoes

120 ml (1/2 cup) double (heavy) cream

100 g (3 packed cups) fresh baby spinach

100 g (1 cup) strong cheddar cheese (grated)

100 g (1 cup) mozzarella (grated)

small bunch parsley (roughly torn)

Wskazówki

Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.

Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.

Stir in the tinned tomatoes and cream, bring to a gentle bubble.

Once the pasta is cooked then drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.

Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

Take out of the oven and top with parsley before serving.

Wartości Odżywcze

• Kalorie: 539 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 13 g
• Cholesterol: 62 mg
• Sód: 534 mg
• Węglowodany Całkowite: 67 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 11 g
• Białko: 22 g