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Italian Vegetable Pasta Bake
Cook Time
25 Minutes
Ingredients
7
Servings
2-3
Ingredients
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
Cooking tip
- 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.
Instructions
- 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.
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