This is one of my favourite vegetarian dinners! This pasta bake is so simple to put together and the portions can easily be doubled to feed a family.
Total Cooking Time
45 Minutes
Ingredients (Serves 2)
150g Rigatoni
200g Mozzarella
1 Courgette (chopped into small chunks)
2 Red peppers (deseeded and halved)
1 Shallot
400 Passata
3 Garlic cloves (skins left on & bashed)
1 Handful basil
1 Sprig rosemary
Method
1. Pre heat the oven to 180 degrees (fan) while you prepare the peppers. Place the peppers, garlic & rosemary sprig onto a baking tray and drizzle with olive oil, roast for 25 mins.
2. When the peppers are blackened leave to one side to cool slightly.
3. Cook the past as per pack instruction in salted boiling water.
4. Start the rest of the sauce by cooking the shallot and courgette. Meanwhile remove the garlic cloves from the skins, add to a food processor with the red peppers and blitz.
5. Add the passata and blended peppers to the shallot and courgette and stir to combine. Add the basil and season with salt & pepper.
6. Add the cooked rigatoni to the sauce and transfer to an oven dish. Top with the torn mozzarella and grill for a few minutes until the cheese has melted.