Description
A delicious and creamy pasta bake packed with vegetables.
Ingredients
Scale
- 400 g (14 oz) dried pasta shapes (I used rigatoni)
- 1 tbsp oil (I use avocado oil or olive 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)
Instructions
- 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 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, 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.
Notes
- This dish is versatile; you can add other vegetables according to your preference.
- Make sure not to overcook the pasta, as it will further cook in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg