Easy Recipe: Appetizing Veggie Pasta Bake

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Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some improvements. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, generally in the kitchen.

You may well prefer preparing food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, however that is definitely not true. Especially if you make sure the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Green living is not that difficult. A lot of it is basically using common sense.

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 achieve that.

The ingredients needed to prepare Veggie Pasta Bake:

1. Get of Penna Pasta.
2. Use of Olive oil (max 3 tablespoons only), plus extra for drizzling.
3. Use of Salt.
4. Take of Sauce.
5. Use of plum tomatoes (400g each).
6. Take of pasta bolognese sauce (500g).
7. Use of water.
8. Provide of Italian herbs (rosemary, oregano, thyme).
9. Prepare of Garlic cloves, finely chopped.
10. Provide of green chillies halved, lengthwise (medium spice level).
11. Prepare of sugar.
12. You need of Fresh basil (leave some for garnish).
13. Take of VEGGIES + SAUSAGES (dry-fried/grilled & baked).
14. Take of Vegetarian sausages (I used Cauldron brand).
15. You need of courgette/zuchinni, chopped round then into half moons.
16. Use of Aubergine (medium-large), cut vertically- see pics below.
17. Provide of button mushrooms, washed and medium chopped.
18. Provide of pack Spinach, washed.
19. Take of large red onion.
20. Provide of balsamic vinegar.
21. Prepare of Toppings.
22. Provide of Fresh basil.
23. Provide of Cheddar and mozarella, shredded/grated.
24. Prepare of Olive oil for drizzling.

Steps to make Veggie Pasta Bake:

1. Preheat oven to 180 degrees celsius- for sausages and courgette later.
2. 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.
3. 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..
4. Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready..
5. 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..
6. 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..
7. 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..
8. In same pan, cook your mushrooms until no longer watery. Set aside..
9. 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..
10. 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..
11. 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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