Summer veg pasta bake recipe

Method

1. 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.
2. 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.
3. 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