Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, lightly spiced veggie pasta bake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Lightly Spiced Veggie Pasta Bake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Lightly Spiced Veggie Pasta Bake is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook lightly spiced veggie pasta bake using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lightly Spiced Veggie Pasta Bake:

1. Get 1 red onion, finely chopped
2. Take 150 g button mushrooms sliced
3. Get 3 cloves garlic finely sliced
4. Prepare 3 small carrots sliced
5. Take 1 pepper sliced
6. Make ready 150 g sprouting broccoli each stem sliced to three pieces
7. Take 1 courgette sliced
8. Get 1 small tin broad beans drained
9. Get 1 small tin sweetcorn drained
10. Prepare 50 g vine tomatoes cut into quarters
11. Prepare 2 tins chopped tomatoes
12. Get 300 g fresh pasta, penne or rigatoni
13. Prepare 3 tsp olive oil
14. Prepare 100 g cheddar cheese grated
15. Prepare 100 g mozzarella sliced or grated
16. Take 50 g Parmesan finely grated
17. Get 50 g Moroccan breadcrumbs
18. Make ready 1 tsp oregano
19. Prepare 1 tsp chilli flakes
20. Prepare Salt and pepper

Another vegetarian pasta, this Baked Ziti With Spinach and Artichokes is a fan favorite. In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta.

Instructions to make Lightly Spiced Veggie Pasta Bake:

1. Preheat oven to 200 (180 fan)
2. Pour olive oil in large pan over medium heat, and add onions cooking for 2 mins, then add mushrooms and garlic. After five mins add carrots, pepper and vine tomatoes.
3. Add tinned tomatoes plus water of one can to the pan, then add broccoli, courgette, broad beans and sweetcorn. Also add oregano and chilli flakes plus salt and pepper to taste. Cook for 10 mins.
4. Meanwhile put pasta in separate pan with boiling water and simmer for 2 mins, then drain.
5. Place pasta in baking dish, and pour over vegetables mixing well. Firstly cover the dish with cheddar, then mozzarella. Mix the Parmesan and breadcrumbs and top the dish with this mixture.
6. Place in oven for 25-30 mins until golden brown, and serve with garlic bread or green salad.

Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California Baked pasta is the quintessential comfort food. It's warm, carbalicious, and often (but not always) topped with melted cheese—everything a person could want on a dreary, rainy, or otherwise. Pile into lightly charred corn tortillas, and top with vibrant toppings like fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: spread on paper towels after boiling and draining to remove any extra moisture, and then stir occasionally as they sauté for. It's the coziest pumpkin pasta bake!

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