Italian oven-baked penne

Eat a rainbow in this delish veggie pasta bake. Easy and quick as anything! Use wholewheat pasta or a half-half mix if you’re not quite there yet. Try not to make more than you need cos it’s seriously too good!
Serves: 4 • Prep: 10 mins • Cook: 20 mins • Easy 
  • 2 courgettes, quartered lengthways then chopped into chunks
  • 1 red and 1 yellow pepper, chopped
  • about 20 baby tomatoes, halved
  • 1 tin of Italian tomatoes
  • 1 large red onion, finely chopped
  • glug of olive oil
  • 1 tablespoon of dried mixed herbs
  • sea salt
  • black pepper
  • pinch of sugar; don’t panic Mr Mainwairing!
  • 240g wholewheat penne pasta, or fusilli
  • 150g of strong cheddar, grated
Cook the pasta in a large saucepan of boiling water until ‘al dente’ – retaining some ‘bite’.

Lightly fry all the vegetables, starting with the onions and peppers until cooked but still a bit crunchy. Add the Italian tomatoes and chop a bit with a knife on the back or a wooden spoon (or chop before adding).

Throw in the mixed herbs and seasoning (always taste and adjust if necessary).

Stir the sauce through the drained pasta and pour into a large shallow ovenproof dish. Top with the cheddar.

Bake or grill until the cheese bubbles and goes a bit golden.
Nutrition info
Vitamins: A, B1, B2, B3, B6, C, D, E, K, folate Minerals: Calcium, iron, magnesium, zinc, phosphorus

Make every day this delicious, get a weekly eatnaturally plan!

Speak Italian? “Mmm” is the same in any language!
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.