Italian Vegetable Pasta Bake

Italian Vegetable Pasta Bake

Italian Vegetable Pasta Bake

Cook Time
25 Minutes
  • 1 sachet Italian Vegetable Pasta Bake

  • 1 onion, diced

  • 275 grams (10 ounces) aubergine, diced

  • 1 courgette, diced or grated

  • 400 grams tin chopped tomatoes

  • 125 grams (5 ounces) dried whole wheat pasta, cooked according to pack

  • 50 grams (2 ounces) cheese Or vegan cheese substitute, grated

Key Products
Italian Vegetable Pasta Bake

Product Information

£ 1.10/unit,20g
Cooking tip
  1. 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.


  • 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.