Baked Penne with Roasted Vegetables

Who doesn’t love Pasta? It is enjoyed by the family in any form or variation, therefore, it is a recurring item on the menu every week.

So, instead of making it the usual way, I tried it with roasted vegetables and was an absolute hit! Next time I’ll definitely include an additional layer of aubergines and mushrooms ! Should be delish !

It can also be included as one of the quick fix dinners for working/busy mum’s . Double the quantity and you can freeze it.

Here’s how I made it:

Tomato Sauce 

Ingredients:

1 tin tomatoes

2-3 cloves garlic, minced

Salt , as per taste

Red chilli powder, as per taste

2 TB parsley, fresh or dried

2 TB Olive Oil

Method:

Heat the oil and add garlic, sauté for 1 min, add the tin tomatoes and cover it for few minutes till they soften.

Add the spices – salt, red chilli powder, parsley and cook for 5-10 minutes, till the oil glistens on the sides.

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Meanwhile, as the sauce is being prepared, boil the penne till al dente

 

Here’s how to make the Roasted Vegetables:

Ingredients:

1 courgette

2-3 garlic cloves

5-7 cherry tomatoes, cut into quarters

2 peppers, diced

3-4 shallots, cut into quarters

200g Mozzarella, sliced

Salt, as per taste

Chilli flakes , as per taste

2 TB olive oil

Method:

Add all the vegetables in a baking tray , toss it with salt, mixed herbs, olive oil and roast at 180 deg for 35- 40 min until the vegetables are slightly charred

Layering:

In a large bowl/square dish ,lightly grease the dish with olive oil , add half the penne, then add half of the tomato sauce, mix well, then layer with half of the roasted vegetables, add the sliced mozzarella ,repeat the process one more time.

Lightly drizzle with olive oil and bake for 15 min at 180 deg.

Garnish with mixed herbs, fresh basil and Serve hot !

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