Healthy Veg Pasta Bake
Are you eating your recommended servings of vegetables everyday? This Healthy Veg Pasta Bake definitely counts ~ as it’s packed full of healthy vegetables baked in a rich tomatoey sauce. Then topped with ample handfuls of mozzarella and Parmesan. What’s not to like?!
1 medium onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
1 small broccoli, broken into florets
4 tablespoons of extra virgin olive oil
1 garlic clove, finely sliced
1 teaspoon of salt, or to taste
freshly cracked black pepper, to taste
2 cans of whole peeled tomatoes or passatta
1/2 cup of water
2 teaspoons chilli flakes
2 teaspoons of dried oregano
1 packet of penne (I used red lentil penne)
mozzarella cheese, about a handful
1/2 cup Parmesan cheese
Preheat the oven to 180 C fan forced or 200 C / 425 F.
In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, oregano, chilli flakes, onion, celery, carrot and garlic; and cook, stirring occasionally until vegetables are slightly soft, around 5 minutes.
Next, add the broccoli florets, tomatoes, salt and pepper, and 1/2 cup of water. Cover the pan with its lid and simmer on a low heat, stirring occasionally while you cook the pasta.
In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the oven.
Remove pasta from the water and using a slotted spoon add it to the large saucepan. Give everything a good stir until thoroughly incorporated. Sprinkle with mozzarella and Parmesan cheeses then place in the oven and bake for 15-20 minutes.
Serve pasta in bowls, seasoned with more pepper, or parmesan and garnished with some parsley or basil leaves. Please enjoy!