Veg pasta bake

Chicken sausage in veg pasta baked in oven for 20 minutes.

Vegetable pasta baked with cheese n parsley n oregano n mixed herbs topping.

 

Ingredients

• 1 tbsp olive oil
• 1 courgette, sliced
• 2 bell peppers (red and yellow), chopped into large pieces
• 2 large flat mushrooms, sliced
• 2 red onions, peeled, halved and cut into wedges
• 2 x 400g tins chopped tomatoes
• 5 tbsp tomato puree
• 1 small glass red wine
• 500ml hot vegetable stock (3 stock cubes)
• 400g dried penne pasta
• a good grinding of salt and peppe
• r
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 3 cups baby spinach
• 1 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 cup light cream or half and half
• 1/4 cup freshly grated Parmesan
• 1 cup mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

 

Instructions

1.                    Pre-heat oven to 375F.In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside.

 

2.                   Melt butter in a large skillet over medium heat. onion and mushrooms cook for 2-3 minute or until the mushrooms are soft and tender. Add garlic, spinach, Italian seasoning, and salt + pepper. cook for another minute.

3.                   Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and then cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan just before turning off heat.

4.                    

Prepare the vegetables (not the spinach) and toss in olive oil, then spread out in a roasting pan.3. Roast for 20-25 mins until starting to brown at the edges.4. Add the tomatoes, puree, stock, wine spinach and seasoning and stir well.5.

5.                   Pour cooked pasta into a large 13x9 baking dish. Mix in red sauce Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.

KEY
yellow= pasta

red= tomato sauce

grey = white sauce