Graham and I loved it. Cooper said he loved it, but examining his bowl, there was a suspicious amount of veg left. Still he’ll have eaten some of the vegetables and spinach never seems to worry him in a pasta dish, so it’s still a win.
Cover the pasta bake with foil
To foil or not to foil, that is the question!
I love roasting pan bakes like this. They’re so easy and the taste always seems to be amplified with an oven bake. The roast vegetables really impart a lot of flavour.
Which vegetables to bake?
More vegetable bakes
Nutrition and Calories
This bake serves 6 with 336 calories and 4g fat per portion. It’s high in Vitamin A and Vitamin C and has a decent amount of protein and Iron with a small amount of calcium from the spinach.
This pasta bake would be perfect for the 5:2 diet.
2. Veggie Sausage, Lentil and Red Pepper Bake (vegan)
A rich pasta bake that is so easy to make. The whole dish is made in a roasting pan. First you roast the vegetables, then you add the sauce ingredients and dried pasta. Pop it in the oven, walk away and 40 mins later voila. The most delicious pasta bake that everyone will love. Suitable for vegans.
- 1 tbsp olive oil
- 1 courgette, sliced
- 2 bell peppers (red and yellow), chopped into large pieces
- 2 large flat mushrooms, sliced
- 2 red onions, peeled, halved and cut into wedges
- 2 x 400g tins chopped tomatoes
- 5 tbsp tomato puree
- 1 tbsp sugar
- 1 small glass red wine
- 500ml hot vegetable stock (3 stock cubes)
- 500g fresh spinach
- 400g dried penne pasta
- a good grinding of salt and pepper
Total prep time: 75 mins
4 grams fat