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Summer veg pasta bake recipe

Summer veg pasta bake recipe

8 ratings

Everyone loves a standout pasta dish - and this veg-packed staple will win over even the pickiest of eaters. Serve with garlic bread for a weeknight winner. See method

  • Serves 6
  • 50 mins to prepare and 25 mins to cook
  • 427 calories / serving
  • Vegetarian

Ingredients

  • 3 tbsp olive oil
  • 4 garlic cloves, 3 chopped, 1 crushed
  • 700g pack chargrilled Mediterranean vegetables
  • 10g fresh basil, leaves picked, stems finely chopped
  • 500g passata
  • 1 reduced-salt vegetable stock cube, crumbled
  • ¼ tsp crushed chillies (optional)
  • 200g frozen spinach
  • 15g unsalted butter
  • 300g conchiglie pasta

For the topping

  • 250g ricotta
  • 1 lemon, zested 
  • 25g grated pecorino

Each serving contains

  • Energy

    1785kj
    427kcal
    21%
  • Fat

    17g 24%
  • Saturates

    6g 28%
  • Sugars

    14g 15%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 56.2g Protein 13.2g Fibre 6.6g

Method

  1. Heat the oil in a large frying pan or flameproof casserole dish over a medium heat. Add the chopped garlic and cook for 2 mins until lightly browned and fragrant. Add the chargrilled vegetables and cook, stirring well, for 3-4 mins until softened slightly. Add the basil stems, passata, stock cube and chillies (if using). Rinse out the passata box with 150ml water and add to the pan. Bring to a simmer and cook, stirring occasionally, for 20-25 mins until thickened and reduced. Add the spinach and butter for the final 10 mins.
  2. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Cook the pasta for 4 mins less than the pack instructions, then drain, reserving a large mugful of cooking water. Mix together the ricotta, lemon zest, pecorino and crushed garlic clove in a bowl. Roughly chop the basil leaves and stir into the ricotta mixture; season with black pepper.
  3. Add the cooked pasta to the sauce and stir to coat, adding a splash of pasta water if needed to loosen. Transfer to a large ovenproof baking dish, about 20 x 30cm. Dollop over the lemony ricotta and drizzle with the remaining oil. Bake for 20-25 mins until bubbling and golden brown on top.

Tip: Use dried basil if you prefer - use a teaspoon for the sauce and another teaspoon for the ricotta.

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