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Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all understand that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle requires. Going to the gym isn’t something people decide to do when they get off from work. A juicy, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. If you are diligent you’ll get all of the activity and healthy food choices you need. Here are some hints to be as healthful as possible.
Pick water over other refreshments. Having a soda or a cup of coffee every now and then isn’t a terrible idea. Using them for your sole source of hydration, however, is dumb. When you pick out water over other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is ordinarily one of the keys to really losing weight and becoming really healthy.
There are lots of things you can go after to become healthy. Not all of them demand fancy gym memberships or restrained diets. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being smart about the selections you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about losing weight. You want your body to be powerful too.
We hope you got insight from reading it, now let’s go back to veggie pasta bake recipe. You can have veggie pasta bake using 24 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Veggie Pasta Bake:
- Get of Penna Pasta.
- Get of Olive oil (max 3 tablespoons only), plus extra for drizzling.
- Use of Salt.
- Prepare of Sauce.
- Use of plum tomatoes (400g each).
- Get of pasta bolognese sauce (500g).
- Take of water.
- You need of Italian herbs (rosemary, oregano, thyme).
- Take of Garlic cloves, finely chopped.
- Get of green chillies halved, lengthwise (medium spice level).
- Get of sugar.
- Provide of Fresh basil (leave some for garnish).
- Provide of VEGGIES + SAUSAGES (dry-fried/grilled & baked).
- You need of Vegetarian sausages (I used Cauldron brand).
- Use of courgette/zuchinni, chopped round then into half moons.
- Prepare of Aubergine (medium-large), cut vertically- see pics below.
- Take of button mushrooms, washed and medium chopped.
- You need of pack Spinach, washed.
- Provide of large red onion.
- You need of balsamic vinegar.
- Take of Toppings.
- Prepare of Fresh basil.
- Prepare of Cheddar and mozarella, shredded/grated.
- Prepare of Olive oil for drizzling.
Instructions to make Veggie Pasta Bake:
- Preheat oven to 180 degrees celsius- for sausages and courgette later.
- For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned.
- Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally..
- Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready..
- While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside..
- Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside..
- Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside..
- In same pan, cook your mushrooms until no longer watery. Set aside..
- Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat..
- Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic..
- Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!.
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