Vegetable Pasta Bake

by BBC Good Food

Get the maximum flavour out of all the veg in our pasta bake by pan-frying it first. You can also freeze this for up to three months to enjoy on busier days.

Method

Based on 4 servings, adjust as needed.

Step 1

Cook the pasta following pack instructions, reserving a mugful of the pasta water and draining it 2 mins before the stated time.

Step 2

Heat two-thirds of the oil in a deep, non-stick pan over low-medium heat, then tip in the aubergine. Stir well to coat in the oil, frying until softened and deeply golden all over, around 10-15 mins. Remove to a bowl and pour the remaining oil into the pan. Once hot, tip in the onion with a pinch of salt and fry for 5-7 mins until just softened before stirring in the peppers and courgettes. Cook for a further 15-17 mins until lightly browned then add the garlic. Cook for a couple of minutes until fragrant.

Step 3

Stir in the tomato purée and allow it to caramelise for 5 mins. Pour in the cooked aubergine, tomatoes, basil stems and half of the basil leaves. Bring to a gentle simmer. Leave to bubble away for 20-25 mins, then season to taste.

Step 4

Heat the oven to 200°C/180°C fan/gas 6. Mix in the cooked pasta along with a generous splash of the cooking water. Season the mixture well to taste and tip into a baking dish. Combine the cheeses with the panko and a large pinch of black pepper, then scatter this over the pasta.

Step 5

Will keep frozen, well covered, for up to three months. Defrost thoroughly before cooking, or cook from frozen covered in foil for 40 mins, then uncovered for a further 20 mins until piping hot throughout. If cooking straightaway, bake for 15-20 mins until bubbling and golden on top. Scatter over the remaining basil leaves to serve.

  • Ingredients
  • Based on 4 servings
  • 3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 1 Aubergine, chopped 1x Sainsbury's Aubergine
  • 1 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose
  • 2 Courgettes, chopped 2x Sainsbury's Courgettes Loose
  • 2 Peppers, deseeded and finely sliced 2x Sainsbury's Red Pepper
  • 3 Garlic Cloves, crushed 1x Sainsbury's Garlic
  • 2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 400g Tinned Cherry Tomatoes 1x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g
  • 300g Dried Penne Pasta 1x Sainsbury's Penne Rigate Pasta 500g
  • 100g Grated Mozzarella and Cheddar 1x Sainsbury's Grated Cheddar & Mozzarella Mix 250g
  • 15g Fresh Basil, leaves picked and stems finely chopped 1x Sainsbury's Fresh Packed Basil 30g
  • 25g Vegetarian Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g
  • 20g Panko Breadcrumbs 1x Sainsbury's Panko Breadcrumbs, Inspired to Cook 100g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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