Chilly, dark evenings call for proper comfort food and a pasta bake always cheers us up! This one is super-easy and can be made with any veg you might have in the fridge (aubergines, courgettes, mushrooms, peppers), but if you’re too tired for chopping why not use a convenient bag of frozen Mediterranean veg? We also raided the Vorrei warehouse for tinned cherry tomatoes and a wedge of Fontina cheese!
70g Quality wholewheat pasta per person (we used Tortiglioni)
1 bag of frozen mixed Mediterranean vegetables or chopped vegetables of your choice
1 tin sweet cherry tomatoes
Fontina cheese/ready made cheese sauce/Ricotta cheese
Grated Parmigiano Reggiano
Step 1. Pre-heat the oven to 220 degrees.
Step 2. Cook the vegetables for 5 – 10 minutes in a large saucepan in some extra virgin olive oil seasoning with salt and pepper.
Step 3. Boil a large pan of water, add salt when it comes to the boiling point and cook the pasta for just 6-7 minutes.
Step 4. Add the tinned cherry tomatoes to the vegetables and leave to cook for a few more minutes.
Step 5. Drain the pasta and add it to the tomato and veg in the pan, mix well.
Step 6. Grease a casserole dish and pour the mixture in. Cut the Fontina cheese into pieces and add it to the pasta.
Step 7. Cover with foil and bake in the oven for half an hour or so.
When ready stir some grated parmesan into the pasta bake and enjoy immediately!