Vegetable Pasta Bake

2 standard portions

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Ingredients

• 125 g Pasta
• 1 tbsp Olive oil
• 1 Bell peppers (diced)
• 1 Courgette (zucchini) (quartered lengthways and sliced)
• 1 Aubergine (eggplant) (small; diced)
• 40 g Sun-dried tomatoes (diced)
• 2 Garlic clove (crushed)
• 90 g Cherry tomatoes (halved)
• 100 ml Vegetable stock
• 1 tsp Dried basil
• 1 tbsp Balsamic vinegar
• 1 tbsp Tomato puree
• 200 g Chopped tomatoes (canned)
• 60 g Spinach
• 50 ml Pasta water
• 60 g mozzarella (torn into small pieces)
• 40 g Cheddar cheese (grated)
• 30 g Parmesan (finely grated)
• 5 g Fresh basil (finely chopped)

Method

1. Add 125 g Pasta to a pan of boiling water and cook for 8-10 minutes. Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
2. Heat 1 tbsp Olive oil in a large pan and add 1 Courgette (zucchini), 1 Bell peppers and 1 Aubergine (eggplant). Cook until softened - about 4-5 minutes.
3. Add 2 Garlic clove, 90 g Cherry tomatoes and 40 g Sun-dried tomatoes. Then add 100 ml Vegetable stock, 1 tbsp Balsamic vinegar, 1 tbsp Tomato puree and 1 tsp Dried basil.
4. Add 200 g Chopped tomatoes. Mix well and bring to the boil. Simmer for 3-4 minutes.
5. Add 60 g Spinach. Continue to heat until the spinach has wilted.
6. Drain the pasta (reserving 50 ml Pasta water). Add the pasta to the pan with the reserved water and mix so that all the pasta is coated.
7. Transfer to a large baking dish and cover with 60 g mozzarella, 40 g Cheddar cheese and 30 g Parmesan.
8. Bake for 10 minutes or until the cheese has melted. Serve topped with 5 g Fresh basil.