All In Veggie Pasta Bake

All the veggies are roasted in one pan until gooey and bubbling, making this a faff- free & delicious pasta bake.

What you will need :

Dried pasta for 4 ( approx 400g)

2 courgette, roughly chopped into bitesize chunks

1 pepper roughly chopped into bitesize chunks

1 red onion, peeled and roughly chopped

4 cloves of garlic, crushed with the side of a knife

1 tsp of oregano or mixed herbs

1 tin of chopped tomatoes

Sea salt & Freshly ground black pepper

Olive oil

A big handful of cheese of your choice

Optional extras - chilli flakes, chopped sun-dried tomatoes, olives

Let's cook:

1. Pre-heat the oven to 180c / 340f / gas mark 4.

2. Tumble all your veg - courgette, pepper, onion and garlic into a deep roasting dish (one big enough so the veggies can fit in one layer and aren’t piled on top of each other too much). Drizzle all the veggies with a tablespoon of olive oil, add a pinch of salt and pepper & the herbs then jumble everything together. Pop the dish in the oven to roast for 20/30minutes.

3. While the veggies roast, cook the pasta according to the instructions on the packet then drain the pasta and set aside ( leaving in a little pasta water)

4. When the veggies have roasted, remove the dish from the oven. They should be tender and slightly jammy & gooey on the bottom of the tray.

5. Find the garlic and squeeze the sweet, sticky cloves out of their papery skins and break up the garlic a little bit before putting them back into the veggies.

6. Tip the tin of tomatoes over the veggies in the roasting dish and mix everything together - that’s your sauce done and ready!

7. Add the pasta to the sauce and mix everything together so that the pasta is well coated in the sauce.

8. Sprinkle over the grated cheeze then pop in the oven to bake for 20 - 30 minutes or until the top is gooey and bubbling!

Enjoy! xx