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.
This is my take on ‘Italian bean, butternut squash & tomato casserole (topped with fontina cheese & sliced buttered potatoes)’ from Aqua in Bristol. This provides plenty for 4 people:
- 1/2 roasted butternut squash (cut into 2cm cubes)
- 1 large onion (cut into thin wedges)
- 3 cloves garlic (crushed or finely chopped)
- Large pinch of oregano
- 400g tinned chopped tomatoes
- 400g tinned butter beans (drained)
- Freshly ground black pepper
- 3 baking potatoes (skins pierced several times)
- 40g butter
- 40g grated cheddar
Cut the butternut squash in half lengthways. Scoop out the seeds (if you like you can roast these at the same time as the squash – remove the fleshy fibrous bits, mix with a little oil and salt, and roast (on a baking sheet in the bottom of the oven) for about 15 minutes (take a look after 10 minutes)).
Put the two halves of the butternut squash on a baking sheet. Pour a dessertspoon of oil into each cavity and brush over the surface of the squash. Roast for 40 minutes at 180C (Gas Mark 4). Put the potatoes in the oven at the same time.
Meanwhile, heat a tablespoon of oil in a saucepan. Stir in the onion and gently cook for 8 minutes. Add one clove of garlic (crushed/chopped) and the oregano, stir and cook for 2 minutes. Stir in the tomatoes, bring to the boil and simmer for 20 minutes.
When the butternut squash is cooked. Cube one of the halves (the other can be used in soup or risotto) and add it to the tomato mixture (I skinned my squash, but you can eat the skin which is quite tasty, but it does affect the texture of the finished dish). Add the butter beans. Season with black pepper, and ensure all the ingredients are evenly distributed. Pour into a shallow ovenproof dish.
If the potatoes are cooked, slice them into 1cm slices (if they need a little more cooking I suggest that you finish them in the microwave before slicing). Place the potato slices on top of the tomato, squash and bean mixture.
Melt the butter and the remaining garlic in the microwave (about 40 seconds at 750W). Brush onto the potatoes (use a brush which won’t melt!). Sprinkle with the grated cheese and black pepper.
Cook in the oven at 180C (Gas Mark 4) for 30 minutes (longer if you are cooking the dish from cold). Serve.
I served mine with wild rocket (65p at Lidl).