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.