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Italian Vegetable Pasta Bake
Cook Time
25 Minutes
Ingredients
7
Servings
2-3
Ingredients
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1 sachet Italian Vegetable Pasta Bake
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1 onion, diced
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275 grams (10 ounces) aubergine, diced
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1 courgette, diced or grated
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400 grams tin chopped tomatoes
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125 grams (5 ounces) dried whole wheat pasta, cooked according to pack
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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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