By Matthew
Lorna's Vegetable Pasta Bake
3 steps
Prep:15minCook:25min
Freezing - Sauce only
Updated at: Thu, 17 Aug 2023 11:27:45 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
49
High
Nutrition per serving
Calories576.9 kcal (29%)
Total Fat12.3 g (18%)
Carbs95.6 g (37%)
Sugars7.8 g (9%)
Protein21.1 g (42%)
Sodium262.6 mg (13%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large pan place the oil and begin heating on a medium to high heat. Add the onion and garlic. Saute until softened (the onion will have a clear appearance). Add the pepper and cook for 1 minute, then add the courgette and for 1-2 minutes further.
Step 2
Add the remaining ingredients (except for the cheese and pasta) and mix thoroughly. Bring up to simmering and cook for about 10-15 minutes with the lid on and the gas turned low enough to maintain simmering but not boiling.
Step 3
Meanwhile, cook the fusilli as per pack instructions. Test for a 'firm bite'. When cooked, drain and rinse with freshly boiled water. Stir the pasta into the sauce ensuring the pasta is coated. Transfer the mix into a heatproof dish ( a lasagna dish is perfect), sprinkle with the cheese and brown under a hot grill until the cheese is bubbling. Serve hot with garlic bread and salad.
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