Summer veg pasta bake recipe
Created by The Tesco Recipes 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- Serves 6
- Takes 1 hr 15 mins
- 427 calories / serving
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 427.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 56.2gProtein 13.2gFibre 6.6g
Method
- 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.
- 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.
- 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
