Roasted Vegetables Pasta Bake
Grilled vegetables, spinach and whole wheat pasta tastefully blend with marinara sauce. Who can resist a cheesy pasta bake, especially when the pasta doesn’t have to be boiled beforehand!
SERVES: 3
INGREDIENTS
2 cups grilled vegetables (You can take any vegetables of your choice. I have taken courgettes, onions and bell peppers. Simply chop into pieces and toss a little olive oil. Add salt, pepper and chilli flakes and grill in the oven for 10-15 minutes and keep aside.)
1 1/2 cup fresh marinara sauce (Heat 1 tbsp of olive oil. Sauté 1 chopped onion till soft. Add 2 cloves of minced garlic. Add 1/2 chopped red bell pepper. Sauté for 2-3 minutes. Add 3-4 chopped tomatoes. Add salt to taste. Cook till the tomato mixture is thick. When cool, blend in a blender. Add oregano, salt, pepper, chilli flakes. Use as required)
120 g whole wheat penne (uncooked)
1 cup unsweetened almond milk
3 tbsp melted butter
Oregano
Salt
Pepper
Chilli flakes
1 cup cut spinach leaves
1/4 - 1/2 cup mozzarella cheese grated
Method
Grease a baking oven dish (approx 6 inch x 9 inch)
In a bowl, mix marinara sauce, milk and seasonings.
Spread uncooked pasta in the oven dish. Pour the mixture of marinara sauce, milk and seasonings over the pasta. Cover the dish with either an oven proof paper, foil or oven safe lid so that the pasta does not dry up while cooking. Bake in an oven at 200°C for 30 minutes.
Remove from the oven. Add grilled vegetables, chopped spinach and grated cheese. Grill in the oven for 10 minutes without the lid till the cheese melts and is golden.
Sprinkle chilli flakes and oregano over the top, and serve hot.
Helpful Tips
Instead of almond milk, you may use any other milk e.g. soya milk, regular milk
Marinara sauce can be prepared a day ahead in use. Spices can be adjusted to your taste.
Other vegetables that go well with this dish: mushrooms, carrots, broccoli.
To make it vegan, simply use a vegan cheese and almond butter.