This vegetable pasta bake is easy to make and is packed full of flavour. The versatile recipe can be adapted for you to include seasonal vegetables all year round. Enjoy this hearty bake as a mid-week meal and save yourself a bowl full for lunch the next day. You can also make and freeze before cooking from frozen on busier days.

Ready in: 2 hours

Serves: 4 – 6

Ingredients

300g dried pasta
3 tbsp olive oil
1 large aubergine, chopped
1 red onion, finely chopped
2 peppers, sliced
2 courgettes, chopped
3 garlic cloves, crushed
2 tbsp tomato puree
400g can cherry tomatoes
Handful fresh basil, with the leaves picked and stems finely chopped
25g vegetarian hard cheese, grated
25g mozzarella, finely chopped or grated
75g mature Cheddar, grated
20g panko breadcrumbs

Method

1. Cook the pasta according to the packet instructions but drain it 2 minutes before the stated time and reserve a mugful of pasta water.

2. Heat 2 tbsp olive oil in a deep-frying pan over low-medium heat and tip in the aubergine. Stir to coat in oil and fry until softened and golden, for around 10-15 minutes. Transfer the aubergine into a bowl and heat the remaining oil. Once hot, add the onion and a pinch of salt. Fry for 5-7 minutes, until just softened. Stir through the peppers and courgette. Cook for another 15 minutes until lightly browned and add the garlic. Cook until fragrant, stirring occasionally. Next, stir in the tomato puree and allow to caramelise. Tip the aubergine back into the pan along with the tomatoes, basil stems and half the basil leaves. Bring to a gentle simmer, then leave to cook for 20-25 minutes. Season to taste.

3. Heat the oven to 200C. Tip the cooked pasta into the vegetable sauce, along with a splash of the pasta water. Stir well and tip into a baking dish.

4. In a small bowl, combine the cheeses with the panko breadcrumbs along with a pinch of black pepper. Scatter over the pasta.

5. If freezing the dish, do it now. Allow to cool and cover well then keep frozen for up to 3 months.

6. To cook straightaway, bake in the pre-heated oven for 15 – 20 minutes until bubbling and golden on top. Scatter over the remaining basil leaves to serve. If cooking from frozen, cover with foil and bake for 40 minutes, then uncover and bake for a further 20 minutes until piping hot. Alternatively, defrost thoroughly and bake as per the fresh timings.

Ingredient of the Week – I Love Italia Pasta

This authentic Italian pasta comes in a range of unique shapes and flavours and is sure to impress at your next dinner party. Create beautiful and delicious pasta dishes with ease, brightening up the dinner table with their coloured pasta shapes. Did you know? The I Love Italia pasta range is made using only natural ingredients!

Why not try our recipe for a tasty vegetable pasta bake, which is sure to become a new family favourite.