Veggie loaded pasta bake with mozzarella & basil pesto
Appliance/Function:
Ingredients
- 4 cloves Garlic
- 1 Red onion
- 1 Courgette
- 1 Carrot
- 1 Capsicum red
- 80 grams Baby spinach
- 150 grams Mozzarella ball or Block
- 2 tsp Olive oil first
- 2 tsp Italian herbs
- 400 grams Crushed tomatoes
- 200 grams Pasta Penne, Fusilli, Spiral Etc
- 1 cup Peas Frozen
- 130 grams Basil pesto
Instructions
PREP INGREDIENTS
- Peel and mince the garlic. Peel and finely slice the onion. Finely dice the courgette, carrot and capsicum. Roughly chop the spinach. Cut the mozzarella into 1cm thick slices. Bring a medium pot of salted water to the boil for the pasta.
START SAUCE
- Heat the first measure of oil in a large deep frypan over medium-high heat. Cook the garlic and onion, stirring occasionally, for 3 mins or until softened. Increase the heat to high. Add the Italian herbs, courgette, carrot, and capsicum and cook, stirring, for 3 mins. Then stir in the tomatoes and bring to a boil. Reduce the heat to low and cook, covered, for 8-10 mins to develop the flavour.
COOK PASTA & PEAS
- Meanwhile, cook the pasta in the pot of boiling water according to packet directions. When there's 1 min cook time left add the peas, return to the boil and cook for 1 min or until the pasta is al dente. Reserve 250mls of cooking water, then drain the pasta and peas.
COOK PASTA BAKE
- Stir in the pasta, peas, spinach and reserved cooking water and cook, stirring constantly, for 1 min or until the sauce coats the pasta. Taste, then season with salt and pepper. Transfer to a baking dish and place the mozzarella over top, then add dollops of the pesto. Bake in the oven for 5-8 mins, or until the cheese is melted and the top is golden.
TO SERVE
- Divide the veggie-loaded pasta bake with mozzarella and basil pesto between plates.
Nutrition
Calories: 526kcal | Carbohydrates: 60g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 916mg | Fiber: 9g | Sugar: 13g | Calcium: 293mg | Iron: 4mg