Cheesy Vegetable Pasta Bake
This cheesy vegetable pasta bake is packed with aubergine, peppers, courgettes, and a rich tomato-basil sauce. Finished with a golden breadcrumb topping, it makes a satisfying vegetarian dinner that's perfect for weeknights or make-ahead meals.
Servings6 Portions
Prep Time25 Mins
Cook Time90 Mins
Difficulty
Intermediate
Ingredients
6
- dried penne pasta300 g
- large aubergine, chopped1
- bell peppers, deseeded and finely sliced2
- courgettes, chopped2
- red onion, finely chopped1
- garlic3 clove
- cherry tomatoes400 g
- small bunch of basil, leaves picked and stems finely chopped1 bunch
- olive oil3 tbsp
- tomato puree2 tbsp
- vegetarian hard cheese, grated25 g
- grated mozzarella25 g
- mature cheddar, grated75 g
- panko breadcrumbs20 g
Step-by-Step Instructions
01
Cook the penne in well-salted water until just under al dente, about 2 minutes less than the package directions. Reserve about 1 cup of the pasta water, then drain.
02
Meanwhile, heat 2 tbsp of the olive oil in a large non-stick pan over medium heat. Add the chopped aubergine and cook for 10-15 minutes, stirring often, until soft and deeply golden. Transfer to a bowl.
03
Add the remaining 1 tbsp olive oil to the pan, then cook the red onion with a pinch of salt for 5-7 minutes until softened. Stir in the sliced peppers and chopped courgettes, and cook for 15-17 minutes until lightly browned. Add the crushed garlic and cook for 1 minute, then stir in the tomato puree and cook for 3-5 minutes until darkened slightly.
04
Return the aubergine to the pan and add the cherry tomatoes, chopped basil stems, and half of the basil leaves. Simmer gently for 20-25 minutes until thickened, then season to taste.
05
