() Basket
  1. Home
  2. products
  3. recipe mixes
  4. vegetables
  5. Italian Vegetable Pasta Bake
Italian Vegetable Pasta Bake
Go back a page

Italian Vegetable Pasta Bake

A herby seasoning mix with basil, oregano and garlic for a delicious and comforting vegetable pasta bake.

status-animated

Product Details

Ingredients

Spices (Dried Onion, Dried Garlic (16%), Black Pepper), Natural Flavourings, Herbs (Basil (4%), Parsley, Oregano (2%), Rosemary), Dried Red Bell Peppers, Sea Salt, Dried Tomato, Sunflower Oil

Italian Vegetable Pasta Bake

Serving size

2-3

  • Size

    UPC Code
  • 20 (g) 901580316

Usage Tips

Just Add...

1 onion, diced
275g (10 oz) aubergine, diced
1 courgette, diced or grated
400g tin chopped tomatoes
125g (5oz) dried whole wheat pasta, cooked according to pack
50g (2oz) cheese Or vegan cheese substitute, grated
How Spicy? Medium.

3 Easy Steps...

1. Pre­heat oven to 200°C, 400°F, Gas Mark 6.

2. Heat 1 tbs oil and fry onion and aubergine for 4­5 mins, until softened. Stir in courgette, tomatoes, 75ml (3fl oz) water and seasoning. Bring to a simmer and stir in the pasta.

3. Transfer to an ovenproof dish, sprinkle over the cheese and bake for 20 minutes.

Feeling Inspired? Top with a handful of breadcrumbs for a crunchy topping or add 2­3 tbs of mascarpone with the tomatoes for a creamy filling.

 

Store in a cool, dry place out of direct sunlight.

Italian Vegetable Pasta Bake

NUTRITIONAL INFORMATION
(Typical Values)		 Per 100g
(as sold)		 Per serving* %RI** per serving*
Energy 1140kJ/271kcal 1381kJ/330kcal 17%
Fat
of which saturates		 2.3g
0.7g		 12.2g
4.3g		 17%
21%
Carbohydrate
of which sugars		 44.7g
9.2g		 43.4g
13.1g		 17%
15%
Fibre 13.5g 7.9g
Protein 11g 13.9g 28%
Salt 10.90g 1.05g 18%
*1 serving = 1/4 of Our Recipe
**Reference Intake of an average adult (8400kJ/2000kcal)