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Summer veg pasta bake recipe

19 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
Takes 1 hr 15 mins
427 calories / serving
Healthy
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

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.
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.
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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