Recipe of Any-night-of-the-week Lightly Spiced Veggie Pasta Bake

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The ingredients needed to make Lightly Spiced Veggie Pasta Bake:

1. Get 1 red onion, finely chopped
2. Take 150 g button mushrooms sliced
3. Prepare 3 cloves garlic finely sliced
4. Take 3 small carrots sliced
5. Take 1 pepper sliced
6. Make ready 150 g sprouting broccoli each stem sliced to three pieces
7. Take 1 courgette sliced
8. Get 1 small tin broad beans drained
9. Take 1 small tin sweetcorn drained
10. Get 50 g vine tomatoes cut into quarters
11. Take 2 tins chopped tomatoes
12. Get 300 g fresh pasta, penne or rigatoni
13. Get 3 tsp olive oil
14. Take 100 g cheddar cheese grated
15. Prepare 100 g mozzarella sliced or grated
16. Get 50 g Parmesan finely grated
17. Prepare 50 g Moroccan breadcrumbs
18. Take 1 tsp oregano
19. Take 1 tsp chilli flakes
20. Get Salt and pepper

Mix the Parmesan and breadcrumbs and top the dish with this mixture. Bring a large pot of salted water to a boil, and then cook the pasta. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.

Steps to make Lightly Spiced Veggie Pasta Bake:

1. Preheat oven to 200 (180 fan)
2. Pour olive oil in large pan over medium heat, and add onions cooking for 2 mins, then add mushrooms and garlic. After five mins add carrots, pepper and vine tomatoes.
3. Add tinned tomatoes plus water of one can to the pan, then add broccoli, courgette, broad beans and sweetcorn. Also add oregano and chilli flakes plus salt and pepper to taste. Cook for 10 mins.
4. Meanwhile put pasta in separate pan with boiling water and simmer for 2 mins, then drain.
5. Place pasta in baking dish, and pour over vegetables mixing well. Firstly cover the dish with cheddar, then mozzarella. Mix the Parmesan and breadcrumbs and top the dish with this mixture.
6. Place in oven for 25-30 mins until golden brown, and serve with garlic bread or green salad.

Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot. In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion.

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