Tomato pasta bake


I had some left-over Roasted Mediterranean vegetables so I made yet another variation on pasta bake – enough for 3:

  • 4 handfuls of penne pasta (or amori, rigatoni or macaroni)
  • 200 ml passata
  • Roasted Mediterranean vegetables (about 1/3rd of Roasted Mediterranean vegetables the  recipe)
  • 100g grated cheddar

Cook the pasta according to the instructions. Drain. Heat the passata and the vegetables in the saucepan. Add the pasta and the 3/4 of the cheese. Mix well and turn into a shallow dish. Sprinkle the top with the remaining cheese.

Bake in the oven at 180C (Gas Mark 4) for about 25 minutes, or when the top starts to brown.


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