Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Easy vegetable pasta bake by WW

Easy vegetable pasta bake

6
Points®
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Moderate
You’ve gotta love pasta for its convenience and versatility; the perfectvehicle for wholesome ingredients that create a well-rounded meal.

Ingredients

Extra light cheddar cheese

½ cup(s), grated

Red capsicum

1 medium, chopped

Mushrooms

200 g, button, sliced

Fresh vegetable-filled tortellini or ravioli, cooked

500 g, chargrilled eggplant and basil

Tomato passata

500 g

Fresh basil

⅓ cup(s), coarsely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. 1. Preheat oven to 180°C. Lightly spray a largenon-stick frying pan with oil and heat overmedium heat. Cook the capsicum, stirringoccasionally, for 3 minutes or until softened.Add the mushroom and cook, stirringoccasionally, for 2 minutes or until soft.
  2. 2. Meanwhile, cook the pasta in a largesaucepan of boiling salted water, followingpacket directions or until al dente. Drain. Addpasta to the frying pan with the passata andthe chopped basil. Turn gently to combine.
  3. 3. Lightly spray a 1.75 litre (7-cup) capacityshallow ovenproof dish with oil. Place thepasta mixture into the prepared dish andsprinkle with the cheese. Bake for 15 minutesor until the cheese has melted. Top with thesmall basil leaves.
  4. Serve with: mixed leaf salad drizzled with balsamic vinegar.

You might like

You might like