Cherry Tomato and Vegetable Pasta Bake Recipes

Cooking Time: 45 mins - 1 hr
Serves: 6   

Ingredients

220g of your favourite pasta 2 small red onions, peeled and sliced 2 cloves of garlic, crushed 3 tablespoons of olive oil 200g of chestnut mushrooms, wiped and sliced 2 peppers sliced into thin strips 2 courgettes, thinly sliced 2 x 350g jars of Sacla' Whole Cherry Tomato sauces for pasta (any flavour) 2 thick slices of white bread, crusts removed 100g Parmesan, coarsely grated 1 packet of crisps crushed (optional) Focaccia bread (optional) A selection of fresh salad (optional) Chicken breasts or sausages (optional)

Instructions

Preheat the oven to 190°C, fan 170°C, gas mark 5. Boil the pasta in a large saucepan of boiling water following the cooking instructions on the packaging. Heat the olive oil in a large non stick wok or frying pan. Add the onions and garlic and gently saute for eight to ten minutes until the onions are soft but not browned. Add the mushrooms, peppers and courgettes. Stir well and leave to cook for a further ten minutes. In the meantime, whizz the bread in a food processor until it resembles breadcrumbs. Mix with the cheese and crushed crisps. When the vegetables have softened, spoon in the jars of Sacla' Whole Cherry Tomato sauces. Stir well and leave the gently heat through. When the pasta is 'al dente', drain and add to the vegetables. Season and spoon into an ovenproof dish. Sprinkle the cheesy crumbs over the top and bake in the oven for 30 minutes. TO SERVE: Serve with warm focaccia bread and a fresh salad. Chopped up chicken breasts or sausages can be added to the onions and stir-fried before adding the vegetables. This pasta dish can be frozen for one month. Defrost and heat as instructions above. MAGIC TIPS: Instant Minestrone Soup: Any leftover pasta bake can be pulsed in a food processor to a medium to fine chop. Place in a saucepan with half a litre of boiling water and half a stock cube. Simmer and heat through.