Vegetable Pasta Bake
- RECIPE MAKES: 8
- PREP TIME: 10 min
- COOK TIME: 25 min
A winter warmer that is sure to please the whole family.
Pre-heat oven to 180°C.
Prepare pasta as per manufacturer’s instructions. Drain, set aside.
Meanwhile, place oil in a large, deep saucepan. Heat to medium. Add onion, sauté 5min; until softened and translucent. Add eggplant and salt. Sauté further 8-10min; until eggplant has started to soften and just browned.
Add zucchini, tomatoes, tomato paste, and dried herbs. Stir to combine, bring to boil, then immediately lower heat. Simmer, 10min; until zucchini has just softened. Remove from heat.
Place drained pasta on top of vegetables. Stir well to combine.
Place vegetable and pasta mix into a large, deep baking dish. Sprinkle with cheese.
Bake 25-30min; until cheese has melted and is bubbling.
Storage Suggestions
Leftover pasta bake stores well if kept in an airtight container for up to 2-3 days.
- 500g Low protein penne pasta (Mevalia Low Protein)
- 1 Tbsp olive oil
- 1 large onion, peeled, chopped
- 1 large eggplant, sliced, chopped
- 1 tsp salt
- 2 medium zucchini, sliced
- 1 can chopped tomatoes
- 2 Tbsp tomato paste
- 1 tsp each dried oregano, basil
- 250g shredded dairy free mozzarella or pizza cheese
