Skip to content
Summer veg pasta bake recipe

Summer veg pasta bake recipe

24 ratings

Created by The Tesco Real Food team

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

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.

See more Pasta bake recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.