Roasted Veg Pasta Bake

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SERVES

6

PREP TIME

15 mins

COOKING TIME

55 mins

Ingredients

1-2 tbsp of Carla’s Persillade Seasoning 

2 red peppers 

2 courgettes 

1 medium-sized butternut squash 

4 portobello mushrooms 

1 yellow onion 

¼ cup extra virgin olive oil 

1 tsp salt 

½ tsp freshly ground black pepper 

450g penne pasta 

3 cups marinara sauce 

1 cup Gruyere or Emmental cheese, grated 

½ cup grated smoked mozzarella 

¼ cup grated Parmesan plus 1/3 cup for topping 

1 ½ cups frozen peas, thawed 

30g unsalted butter, cut into small pieces

Instructions

  • Preheat the oven to 230 degrees Celsius. 

  • Prep the vegetables: peel the squash and chop into 1 inch cubes, slice the courgettes into quarters lengthwise and cut into 1 inch pieces, peel the onion and slice into 1 inch strips, chop the mushrooms into 1-2 inch pieces and finally, de-seed the peppers and chop into 1 inch strips. 

  • Line a baking sheet, and toss the peppers, squash, mushrooms, courgette and onion with the olive oil and ½ tsp salt and ¼ tsp pepper. 

  • Sprinkle over Carla’s French Persillade Blend until all the vegetables have a generous coating. 

  • Roast the vegetables until tender – check after 15 minutes. 

  • Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook for about 6 minutes. As you’ll be cooking the pasta a second time in the oven, you want to make sure it’s not completely cooked. Drain in a colander. 

  • In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, gruyere, mozzarella, ¼ cup of the Parmesan, the peas and the remaining ½ tsp salt and ¼ tsp pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are well combined. 

  • Tip the pasta into a greased 9 x 13 x 2 inch baking dish. 

  • Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. 

  • Bake until the top is golden and the cheese melts, about 25 minutes.

Carla's product used in this recipe: