This is a vegetarian pasta bake that makes a great weekday meal. It is a good way to use vegetables that are left in the fridge. You can substitute the ingredients with the ones you have available. I have also tried it with flaked ricotta instead on mozzarella on top.
- 200g pasta of your choice
- 400g chopped tinned tomatoes
- 500g pumpkin, peeled and deserved
- 3 courgettes (chopped into chunks)
- 1 red pepper (chopped into chunks)
- 250g mushrooms (sliced thinly)
- 1 tomato (sliced to arrange on top)
- ½ tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chilli flakes
- 3 cloves garlic
- 1 onion peeled and chopped
- 1 tbsp olive oil
- 100g mozzarella
- Boil the pasta according to the package instructions. Par-boil the pumpkin and courgettes for about 8 minutes, drain and set aside.
- Pre-heat oven to 200°C. Heat oil in a pot and sauté the diced garlic and onion. Before it browns, add in the mushrooms and pepper. Sauté until fragrant and softened. Add in the par-boiled pumpkin and courgettes. Next, add in the chopped tomatoes and seasoning. Stir through and add in the pasta, making sure all the ingredients are coated evenly with the sauce.
- Switch off the heat and pour pasta mixture into an ovenproof casserole dish. Sprinkle over the mozzarella cheese or ricotta and arrange some tomato slices on top. Bake for 15-20 minutes until the cheese melts and browns.