How to Make Ultimate Veggie Pasta Bake

Veggie Pasta Bake. Browse & Share Now w/ Your Friends! Bake Pasta Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water.

Pour over half the marinara sauce. Spread the rest of the pasta mixture on top of the cheese layer. Bring a large pot of water to a boil.

Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, veggie pasta bake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Browse & Share Now w/ Your Friends! Bake Pasta Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water.

Veggie Pasta Bake is one of the most well liked of current trending meals in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. Veggie Pasta Bake is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have veggie pasta bake using 24 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Veggie Pasta Bake:

1. {Make ready 750 g of Penna Pasta.
2. {Get of Olive oil (max 3 tablespoons only), plus extra for drizzling.
3. {Get of Salt.
4. {Take of Sauce.
5. {Prepare 2 cans of plum tomatoes (400g each).
6. {Prepare 1 jar of pasta bolognese sauce (500g).
7. {Prepare 1/4 cup of water.
8. {Make ready 1 tsp of Italian herbs (rosemary, oregano, thyme).
9. {Make ready 3 of Garlic cloves, finely chopped.
10. {Make ready 3 of green chillies halved, lengthwise (medium spice level).
11. {Get 1-1.5 tbsp of sugar.
12. {Make ready of Fresh basil (leave some for garnish).
13. {Make ready of VEGGIES + SAUSAGES (dry-fried/grilled & baked).
14. {Make ready of Vegetarian sausages (I used Cauldron brand).
15. {Get 1 of courgette/zuchinni, chopped round then into half moons.
16. {Prepare 1 of Aubergine (medium-large), cut vertically- see pics below.
17. {Get 1 pack of button mushrooms, washed and medium chopped.
18. {Get 120 g of pack Spinach, washed.
19. {Take 1 of large red onion.
20. {Prepare 1 tsp of balsamic vinegar.
21. {Make ready of Toppings.
22. {Take of Fresh basil.
23. {Take of Cheddar and mozarella, shredded/grated.
24. {Get of Olive oil for drizzling.

Add pasta and cook according to package directions. In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion.

Instructions to make Veggie Pasta Bake:

1. Preheat oven to 180 degrees celsius- for sausages and courgette later.
2. For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned.
3. Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally..
4. Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready..
5. While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside..
6. Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside..
7. Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside..
8. In same pan, cook your mushrooms until no longer watery. Set aside..
9. Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat..
10. Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic..
11. Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!.

Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot. We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. A pasta bake is one of the best ways to sneak more greens into your family's meals, and this pasta casserole filled with spinach is one good place to start.

So that is going to wrap it up for this exceptional food veggie pasta bake recipe. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!