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Ailsa's tips for the perfect vegetable pasta bake:

  • For the crispiest topping after baking, I like to combine the cheese with a handful of panko breadcrumbs and seasoning. You could also add in some mixed seeds for extra crunch or dried herbs such as oregano for a flavour boost.
  • I’ve chosen to add in red onions, peppers, courgettes and aubergines to this bake, but you could customise this with any leftover veg you have in the fridge - mushrooms, peas and green beans would also work well.
  • This dish is perfect for making ahead - simply assemble the pasta bake and chill overnight in the fridge. Cook on the same temperature but add an extra 10-20 mins until piping hot and bubbling.
  • Don't overcook the pasta when boiling it. I drain it while it's still slightly firm, as it will continue to cook in the oven and stay perfectly al dente rather than becoming soft. Remember to reserve 2 tbsp of pasta water - adding this to the vegetables is an easy way to create a sauce as the starch in the water acts as a binder.

Units:
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Nutrition: Per serving

  • kcal409
  • fat14g
  • saturates5g
  • carbs52g
  • sugars10g
    low
  • fibre8g
    high
  • protein16g
  • salt0.41g
    low
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Method

  • step 1

    Cook the pasta following pack instructions, reserving a mugful of the pasta water and draining it 2 mins before the stated time. Heat 2 tbsp of the oil in a deep, non-stick pan over a low-medium heat, then tip in the aubergine. Stir well to coat in the oil, frying until softened and deeply golden all over, around 10-15 mins. Remove to a bowl and pour the remaining oil into the pan. Once hot, tip in the onion with a pinch of salt and fry for 5-7 mins until just softened before stirring in the peppers and courgettes. Cook for a further 15-17 mins until lightly browned then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and allow it to caramelise for 5 mins. Pour in the cooked aubergine, tomatoes, basil stems and half of the basil leaves. Bring to a gentle simmer. Leave to bubble away for 20-25 mins, then season to taste.

  • step 2

    Heat the oven to 200C/180C fan/gas 6. Mix in the cooked pasta along with a generous splash of the cooking water. Season the mixture well to taste and tip into a baking dish. Combine the cheeses with the panko and a large pinch of black pepper, then scatter this over the pasta. Will keep frozen, well covered, for up to three months. Defrost thoroughly before cooking, or cook from frozen covered in foil for 40 mins, then uncovered for a further 20 mins until piping hot throughout. If cooking straightaway, bake for 15-20 mins until bubbling and golden on top. Scatter over the remaining basil leaves to serve.

Ailsa Burt
As Food Editor and Test Kitchen Manager, Ailsa loves experimenting with new flavour combinations with the ethos that cooking should be fun and doesn’t have to be complicated. A trained chef; she previously worked in restaurants before moving into food writing. She’s worked for Sainsbury’s magazine, Good Housekeeping and a meal kit company in Canada, specialising in recipe development and food styling. Discover more of Ailsa's recipes
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A star rating of 4.8 out of 5.29 ratings
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