Summer Pasta Bake

    1 hour 35 min

    This delicious pasta dish is a great use of healthy summer veg, such as courgette and aubergine. The idea is to have more veg than pasta, making it that much healthier. It's packed with flavour and nutrients, too. You can choose to omit the cheese if you're looking for a satisfying vegan dish. A great Meat-free Monday recipe!


    Greater London, England, UK
    9 people made this

    Serves: 4 

    • 1 large aubergine, cubed
    • 3 medium courgettes, cubed
    • 3 red onions, cut into thin wedges
    • 6 cloves garlic, peeled but left whole
    • 1 red pepper, cubed
    • 6 plum tomatoes, quartered
    • 4 tablespoons olive oil
    • sea salt and freshly ground black pepper to taste
    • 1 teaspoon dried oregano
    • 100g penne pasta
    • 100g soft goat cheese, crumbled (optional)

    Prep:15min  ›  Cook:50min  ›  Extra time:30min resting  ›  Ready in:1hr35min 

    1. Sprinkle the aubergine cubes with a little salt, and leave in a sieve or colander for 30 minutes to extract the dark, bitter juices.
    2. Preheat the oven to 190 C / Gas 5.
    3. Combine all of the prepared veg and place in a large baking dish. If the baking dish is overcrowded with veg, split the veg between two dishes. Drizzle veg with olive oil and sprinkle with salt, pepper and oregano. Toss to thoroughly coat the veg. Bake in the oven till the vegetables are very soft, about 45-55 minutes.
    4. Meanwhile, during the last 10 minutes of cooking the veg, boil the pasta in boiling salted water until al dente, according to the timing on the packet. Drain.
    5. Remove the veg from the oven. In the baking dish, toss the veg with the hot pasta. If desired, add cheese and toss to combine. Season to taste with salt and pepper, and serve straightaway.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Very easy to make and very filling  -  26 Mar 2016