Ingredients
Pasta
- 300 g penne pasta
Sauce and Vegetables
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 400 g canned chopped tomatoes
- 200 g passata (tomato purée)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Cheese and Garnish
- 150 g mozzarella cheese, shredded
- 50 g grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) to prepare for baking the pasta dish.
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain well and set aside to prevent overcooking during baking.
- Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 1-2 minutes to release its aroma.
- Add Vegetables: To the skillet, add the chopped red and yellow bell peppers, zucchini, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened but still retain some texture.
- Make the Tomato Sauce: Stir in the canned chopped tomatoes, passata, tomato paste, dried oregano, and dried basil. Season the sauce with salt and pepper to taste. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Combine Pasta and Sauce: Transfer the cooked pasta into a large mixing bowl and pour the vegetable tomato sauce over it. Mix thoroughly to coat the pasta evenly with the sauce and vegetables.
- Assemble the Bake: Spoon the pasta and vegetable mixture into a large baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese on top to create a cheesy crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese has melted completely and turned golden brown, forming a delicious crust.
- Serve: Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm for a satisfying meal.
Notes
- You can substitute penne with any short pasta such as rigatoni or fusilli.
- For a richer flavor, add a pinch of chili flakes to the sauce while simmering.
- Leftovers can be refrigerated and reheated; the bake tastes even better the next day.
- To make it vegan, replace the mozzarella and Parmesan with vegan cheese alternatives.
- Ensure the pasta is not overcooked during boiling since it will bake further in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
