Vegetable Pasta Bake tasty, filling comfort food

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat oven to 190°C (375°F).

Par cook 400 grams of rigatoni pasta in boiling water for one minute less than package instructions; drain.

Heat 1 tablespoon of oil in a large frying pan over medium heat.

Add 1 chopped large red onion, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 chopped courgette (zucchini) to the pan; cook for 2-3 minutes.

Stir in 2 cloves of minced garlic, 1 tablespoon of tomato puree, a pinch of salt, a pinch of black pepper, and 1/2 teaspoon each of dried thyme and oregano; stir and cook for another 2-3 minutes.

Add 2 tins (400 g each) of chopped tomatoes and 120 ml of heavy cream; stir and bring to a gentle bubble.

Add the drained pasta to the pan along with 100 grams of fresh baby spinach; stir everything together.

Transfer the mixture to a large baking dish.

Top with 100 grams each of grated cheddar and grated mozzarella cheese.

Bake in the oven for 20-25 minutes until the cheese is golden brown.

Sprinkle with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens