Name: Vegetable Baked Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g Penne pasta; 200 g Red bell pepper; 200 g Zucchini; 150 g Red onion; 3 cloves Garlic; 200 g Cherry tomatoes; 100 g Fresh spinach; 400 g Crushed tomatoes (canned); 2 tbsp Tomato paste; 100 ml Vegetable broth; 100 ml Cooking cream (15-20% fat); 150 g Shredded mozzarella cheese; 30 g Grated Parmesan cheese; 2 tbsp Olive oil; 1 tsp Dried oregano; 1 tsp Dried basil; null to taste Salt; null to taste Freshly ground black pepper

Steps

Prep and Cook Pasta

Preheat your oven to 190°C (170°C for fan-assisted ovens). In a large pot of salted water, cook the penne pasta until al dente, about 2 minutes less than the package instructions. Drain and set aside.

Sauté Vegetables

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until translucent. Add the minced garlic, chopped bell pepper, and zucchini, then cook for another 5-7 minutes until the vegetables are slightly softened.

Prepare Sauce

Stir in the tomato paste, then pour in the crushed tomatoes and vegetable broth. Add the oregano and basil, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld. Stir in the cooking cream, fresh spinach, and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts.

Assemble and Bake

Combine the drained pasta with the tomato vegetable sauce. Pour the mixture into an oven-safe baking dish. Sprinkle the top with shredded mozzarella and Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbly. Let it rest for 5 minutes before serving.

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