Vegetable Bake Pasta
This cheesy baked pasta dish is sure to satisfy both vegetarians and meat-eaters alike with its rich flavors. Abundant cheese and flavorful vegetables come together to create a meal everyone can enjoy.
Ingredients
- 1 lb dried pasta shapes rigatoni or ziti
- 2 tbsp extra virgin olive oil
- 1 red onion diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium courgette zucchini, sliced
- Salt to taste
- Pepper to taste
- 3 cloves garlic minced
- 2 tbsp tomato puree paste
- 1 tsp oregano
- 1 tsp thyme
- 1 can 14 oz tinned chopped tomatoes
- 1 cup double heavy cream
- 1/2 cup fresh basil chopped
- 1 1/2 cups strong cheddar cheese grated
- 1 cup mozzarella shredded
- 1/4 cup fresh parsley chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it begins to soften.
- Add the bell peppers and courgette, cooking for another 5 minutes until the vegetables are tender. Season with salt and pepper.
- Stir in the garlic, tomato puree, oregano, and thyme, cooking for 1 minute until fragrant.
- Pour in the chopped tomatoes and heavy cream, stirring to combine. Let it simmer for about 5 minutes, then mix in the cooked pasta and fresh basil.
- Transfer the mixture to a baking dish. Top with cheddar and mozzarella cheese evenly.
- Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving. Enjoy your cheesy veggie goodness!