Vegetarian Parmigiana Pasta Bake
Affordable Family Favourites, Affordable Recipe Ideas for the Family, Meat Free
October 14, 2020
Mid-week meals are sorted! This Parmigiana Pasta Bake is a perfect family dish that can be enjoyed for dinner or as a leftover lunch. It’s a simple pasta bake that’s packed full of flavour thanks to the addition of canned peas and tomatoes. If your family likes a bit of spice, just add more chilli flakes when cooking.
- Prep: 15 mins
- Cook: 35 mins
- Serves: 4 servings
Method
1Preheat the oven to 200ºC / 180ºC fan. Place the diced aubergine and tomatoes onto a baking tray and drizzle with olive oil and the balsamic vinegar. Season with salt and pepper and roast for 15-20 minutes, turning halfway through
2While they roast, bring a pan of salted water to boil and cook the pasta according to their instructions. Once cooked, drain and toss in a little oil. Leave to one side
3Heat 2 tablespoons of oil in a large frying pan over a medium heat and fry the red onion for 2-3 minutes, until softened, turn the heat to high and add the chilli flakes. Cook for 7-10 minutes until the sausage meat is browned and cooked through
4Turn the heat down and add the garlic, peas, chopped tomatoes and a pinch of sugar. Simmer for 5 minutes then stir through the basil and season to taste
5Preheat the grill. Tip the roasted veg and pasta into the sauce and stir through. Once mixed, tip half the pasta mix into an oven-proof dish
6Scatter the mozzarella over, then top with the remaining mix. Finish by sprinkling with the grated cheese and grill until golden, bubbling and crispy
Ingredients
400 g Canned Peas
400 g Canned Chopped Tomatoes
250 g Cherry Tomatoes
1 Aubergine
300 g Penne Pasta
1 Red Onion
2 Garlic cloves, crushed
1 Ball of Mozzeralla
100 g Cheddar Cheese
1 Pinch of Chilli Flakes
1 Pinch of Sugar
1 Small bunch of Basil
Olive Oil
Balsamic Vinegar