Vegetable Pasta Bake

Name: Vegetable Pasta Bake
Total time: 45 min
Ingredients: 400 g Pasta, dried; 1 tbsp Vegetable oil; 1 Red onion, peeled chopped; 2 Bell pepper, seeded chopped; 1–2 Zucchini, chopped; ¼ tsp Salt; ¼ tsp Pepper; 2 cloves Garlic, peeled minced; 1 tbsp + 2 x 400 g Tomato, paste, chopped; ½ tsp Oregano, dried; ½ tsp Thyme, dried; 120 ml Cream; 100 g Spinach; 100 g Cheddar cheese, grated; 100 g Mozzarella cheese, grated; Parsley, roughly

By Kitchen Sanctuary · 45 min

Ingredients

Pasta · dried400 g
Vegetable oil1 tbsp
Red onion · peeled chopped1
Bell pepper · seeded chopped2
Zucchini · chopped1–2
Salt¼ tsp
Pepper¼ tsp
Garlic · peeled minced2 cloves
Tomato · paste, chopped1 tbsp + 2 x 400 g
Oregano · dried½ tsp
Thyme · dried½ tsp
Cream120 ml
Spinach100 g
Cheddar cheese · grated100 g
Mozzarella cheese · grated100 g
Parsley · roughly

Instructions

Preheat the oven to 190°C/375°F (fan). Boil a large pan of water and cook the pasta for 1 minute less than the pack says. Drain.
While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the red onion and cook for 3-4 minutes until it 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 chopped tomatoes and the cream, and bring to a gentle bubble.
Add the drained pasta and the spinach to the sauce and vegetables. Stir everything together, then transfer to a large baking dish.
Top with the cheddar and mozzarella and bake for 20-25 minutes, until the cheese is golden brown.
Take it out of the oven and scatter over the parsley before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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