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Veggie Pasta Bake
Veggie Pasta Bake

Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. At the end of the day, almost everyone want to go home, not to the gym. We want a tasty, greasy burger, not an equally delightful salad (unless we’re vegetarians). You will be delighted to discover that achieving good health doesn’t have to be hard. If you are conscientious you’ll get all of the activity and healthy food you need. Here are some of the best ways to be healthy and balanced.

Climb stairs. Rather than riding an elevator, climb up the stairs to the floor you live or work on. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a excellent way to get some extra exercise. If you do work on a extremely high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people pick the elevator over climbing even a single flight of stairs. Even just a single flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.

There are all kinds of things that you can do to get healthy and balanced. Intensive gym visits and narrowly defined diets are not always the solution. You can do tiny things every day to improve upon your health and lose weight. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. Remember: being healthful isn’t just about losing weight. It is more about making your body as sturdy as it can be.

We hope you got insight from reading it, now let’s go back to veggie pasta bake recipe. To make veggie pasta bake you only need 24 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Veggie Pasta Bake:
  1. Provide 750 g Penna Pasta
  2. Take Olive oil (max 3 tablespoons only), plus extra for drizzling
  3. Take Salt
  4. Provide Sauce
  5. Take 2 cans plum tomatoes (400g each)
  6. Use 1 jar pasta bolognese sauce (500g)
  7. Take 1/4 cup water
  8. Take 1 tsp Italian herbs (rosemary, oregano, thyme)
  9. Provide 3 Garlic cloves, finely chopped
  10. Prepare 3 green chillies halved, lengthwise (medium spice level)
  11. Use 1-1.5 tbsp sugar
  12. Get Fresh basil (leave some for garnish)
  13. You need VEGGIES + SAUSAGES (dry-fried/grilled & baked)
  14. Use Vegetarian sausages (I used Cauldron brand)
  15. You need 1 courgette/zuchinni, chopped round then into half moons
  16. Provide 1 Aubergine (medium-large), cut vertically- see pics below
  17. Take 1 pack button mushrooms, washed and medium chopped
  18. Get 120 g pack Spinach, washed
  19. Provide 1 large red onion
  20. Prepare 1 tsp balsamic vinegar
  21. You need Toppings
  22. Prepare Fresh basil
  23. Get Cheddar and mozarella, shredded/grated
  24. Take Olive oil for drizzling
Steps to make Veggie Pasta Bake:
  1. Preheat oven to 180 degrees celsius- for sausages and courgette later
  2. For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned
  3. Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally.
  4. Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready.
  5. While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside.
  6. Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside.
  7. Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside.
  8. In same pan, cook your mushrooms until no longer watery. Set aside.
  9. Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat.
  10. Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic.
  11. Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!

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