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Vegetarian no-boil pasta bake
This vegetarian pasta bake recipe is one of the most versatile — and perhaps the easiest — dish ever. With barely any prep and almost no clean-up, it's perfect for busy families and university students who are short on time. It's an easy and healthy recipe that doesn't require any boiling of the pasta. Frozen vegetables are used to create a fuss-free dish with three spices that help bring out the flavours in this delicious savoury meal.
SERVES
5
Ingredients
- 5 cups pasta penne, durum wheat semolina mix
- 2 cups frozen mixed vegetables a mix of chopped carrots, peas, green beans and corn. No need to thaw
- 1 cup okra frozen, ready chopped
- 650 ml pasta sauce just under 3 cups, tomato and basil mix
- 2-1/2 cups vegetable stock no added salt
- 4 teaspoons oregano dried
- 1/2 tablespoon cumin powder
- 1-1/2 teaspoon salt sea salt
- 1/2 tablespoon black pepper coarse
- 1 cup cheese Tex Mex
Directions
- Preheat oven to 190°C / 380°F.
- In a large oven-proof casserole dish (12"x8"x3"), add pasta, tomato sauce, stock, mixed vegetables, spices. Season with salt. Mix well to combine.
- Cover to seal the dish and cook for 45 minutes - middle shelf of oven.
- Once cooked, top with cheese and send to broil uncovered for three minutes to achieve a golden crispy top.
