Cheesy vegetable pasta bake

This cheesy vegetable pasta bake is a comforting classic that will be popular with the whole family. It’s packed full of vegetables as well so you know there’s plenty of goodness in there.

Use vegan cheese to make this a dairy free dish.

Ingredients

400g pasta eg rigatoni, fusili, conchiglie, penne
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
Mixed vegetables eg 2 red peppers and 1 courgette chopped
Small handful fresh herbs eg oregano, basil, thyme, chopped
2 x 400g tin of chopped tomatoes
Small handful fresh herbs eg oregano, basil, thyme, chopped
Large handful grated cheese – use dairy free cheese to make this a vegan dish

Instructions

1. Preheat the oven to 200°C/gas mark 7.
2. Heat 1 tbsp olive oil in a saucepan.
3. Add a chopped onion, reduce the heat to low and cover with a lid. Cook on a low heat for around 10 minutes until soft. Stir occasionally.
4. Add 2 cloves chopped garlic, stir and cook for a further minute.
5. Add your chopped mixed vegetables, stir and cover the pan with the lid again. Cook for 10-15 minutes until soft.
6. Pour in 2 tins of chopped tomatoes and your fresh herbs and bring to the boil. Turn off the heat.
7. Cook your pasta according to the packet instructions until it is al dente (still has some bite). Don’t overcook it as it will cook further in the oven.
8. Once the pasta is cooked, drain it and add to the sauce. Stir.
9. Transfer to an ovenproof dish and cover with grated cheese.
10. Bake in the oven for a further 10-15 minutes until the cheese is bubbling and turning golden brown.

Serve with a side salad.