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Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages To Improve Your Health.
Every person has heard the phrase “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. You might know men and women that live by this and also request that their children live by this guideline as well. This specific thought can be observed in country’s all around the world and people follow it as gospel with out ever finding out why they should eat an apple a day. You will be pleased to know that we have carried out a little research, and we are going to tell you why this is thought to be a miracle fruit.
I am certain you know that produce will supply you with many of the vitamins you need to have to stay healthy, and apples are typically the item that most people have in their houses, but why? Well lets take a look at the vitamins and minerals that you can acquire in just one apple. On the subject of the particular minerals that are generally in apples you will find, potassium, calcium and zinc just to name a few. And you will even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
To conclude, I guess an apple a day actually can keep the doctor away and now you understand why. The one thing you should recognize is that we only mentioned some of the benefits of eating apples. All of the benefits would take us too long to include in this write-up, nevertheless the information is out there. So do yourself a favor and purchase some apples when you go to the store. It can truly help your health for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to veggie pasta bake recipe. To cook veggie pasta bake you need 24 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Veggie Pasta Bake:
- Use 750 g Penna Pasta
- Get Olive oil (max 3 tablespoons only), plus extra for drizzling
- Provide Salt
- Prepare Sauce
- Provide 2 cans plum tomatoes (400g each)
- Prepare 1 jar pasta bolognese sauce (500g)
- Take 1/4 cup water
- Get 1 tsp Italian herbs (rosemary, oregano, thyme)
- Provide 3 Garlic cloves, finely chopped
- Prepare 3 green chillies halved, lengthwise (medium spice level)
- Use 1-1.5 tbsp sugar
- Provide Fresh basil (leave some for garnish)
- You need VEGGIES + SAUSAGES (dry-fried/grilled & baked)
- You need Vegetarian sausages (I used Cauldron brand)
- Get 1 courgette/zuchinni, chopped round then into half moons
- Take 1 Aubergine (medium-large), cut vertically- see pics below
- Take 1 pack button mushrooms, washed and medium chopped
- Use 120 g pack Spinach, washed
- You need 1 large red onion
- Take 1 tsp balsamic vinegar
- Prepare Toppings
- Use Fresh basil
- Get Cheddar and mozarella, shredded/grated
- You need Olive oil for drizzling
Instructions to make Veggie Pasta Bake:
- Preheat oven to 180 degrees celsius- for sausages and courgette later
- For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned
- Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally.
- Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready.
- While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside.
- Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside.
- Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside.
- In same pan, cook your mushrooms until no longer watery. Set aside.
- Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat.
- Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic.
- Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!
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