Need an easy, healthy pasta? Say less! This veggie pasta bake is perfect; especially for the midweek cooking slump.
Amp it up by using pesto – it adds a silky texture and lots of oomph, making this everyday meal a real knockout.
Ingredients
- 300g penne pasta
- 2 x 400g tins chopped tomatoes
- 1tsp smoked paprika
- 3tbsp sun-dried tomato pesto
- 30g butter
- 1tbsp balsamic vinegar
- 500g pack frozen chargrilled
- Mediterranean vegetable mix
- Small bunch basil, roughly chopped
- 150g hard goat’s cheese, grated
- 200g mascarpone
- ½tsp nutmeg
- 50g breadcrumbs
- You will need:
- 28x19cm baking dish
Instructions
- Heat the oven to 180°C. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions.
- In a medium saucepan, heat the tinned tomatoes, paprika, pesto, butter and balsamic vinegar. Bring to the boil, then simmer for 5 mins. Stir through the frozen veg and basil.
- Drain the pasta and mix through the vegetable sauce. Pour into the baking dish.
- In a bowl combine both cheeses and the nutmeg. Dot over the pasta, spreading a little. Sprinkle with breadcrumbs and cook for 30 mins until golden.
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Featured Image: Woman&Home Magazine July 2024 Edition
