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Vegetable Pasta Bake - vegetarian comfort food at its finest! Warming and filling with hearty but healthier ingredients | thecookandhim.com

Vegetable Pasta Bake

Prep: 30 mins | Cook: 45 mins | Total: 75 mins | Quantity: 4 servings

Ingredients

  • 1/2 butternut squash – peeled and diced
  • drizzle of olive oil
  • salt and pepper
  • 1 yellow pepper – seeds and stalk removed and diced
  • 3 cloves garlic – peeled and crushed
  • 250g tomato passata
  • 375 ml vegetable stock
  • 75g low fat mozzarella
  • handful basil leaves – shredded
  • 2 heaped tblsp ricotta cheese
  • handful grated parmesan cheese

Instructions

  1. Heat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Put the diced squash and pepper onto a baking tray, drizzle with a little olive oil, sprinkle with some salt and pepper and roast for 20 minutes
  3. In a large saucepan add another drizzle of olive oil and gently saute the garlic for 1-2 mins, stirring.  Add the passata, bring to the boil then add the cooked squash and pepper and simmer for 5 minutes
  4. While you're making the sauce cook the pasta in a large saucepan of plenty of boiling salted water for 10 minutes.  You still want a firmness to the bite (also known as al dente) as the pasta is going to be baked as well.
  5. Stir the veg stock, torn pieces of mozzarella, basil leaves and ricotta into the tomato sauce
  6. Drain the pasta and add that too.  Taste and season
  7. Pour into a large baking dish, sprinkle with the parmesan cheese and bake for 15 minutes until golden and bubbling

Notes

  • If you want to make this ahead of time for another day, once you've tipped it all into your baking dish chill completely before keeping in the fridge for 4-5 days then reheat in an oven 180 Fan / 200 C / 400 F / Gas 6 for around 40 minutes until piping hot.
  • You can do the same with leftovers, just chill, refrigerate, then reheat - making sure it's piping hot in the centre

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegetable-pasta-bake/