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Light & easy veggie pasta bake

Serves  4  
Prep  10 mins  Cook  20 mins

Pasta bake doesn’t have to be a boring, stodgy affair. This lighter version is packed with Mediterranean flair – and won’t leave you feeling stuffed

Ingredients

  •   250g Napolina Gluten Free Red Lentil Penne
  •   1 tbsp Napolina Olive Oil
  •   1 onion, finely chopped
  •   250g pack chestnut mushrooms, sliced
  •   2 red peppers, deseeded and roughly chopped
  •   1 large garlic clove, finely chopped
  •   2 x 400g cans Napolina Chopped Tomatoes
  •   1 tbsp red wine vinegar
  •   1 tbsp Napolina Tomato Purée
  •   1 tsp chilli flakes
  •   100g mature cheddar, grated
  •   50g gluten-free breadcrumbs

Method

1.  Boil and drain the Napolina Gluten Free Red Lentil Penne following packet instructions.

2.  While the pasta cooks, heat the Napolina Olive Oil in a large pan and cook the onion, mushrooms and peppers over a high heat for 5-6 mins, until softened. Add the garlic and cook for 1 min, then stir in the Napolina Chopped Tomatoes, vinegar, Napolina Tomato Purée and chilli flakes. Cook for another 5 mins to thicken.

3.  Stir the pasta into the sauce. Let it simmer for 2 mins, then spoon into a baking dish. Sprinkle over the cheese and breadcrumbs and grill for 5 mins, until the top is golden and bubbly.

  •   250g Napolina Gluten Free Red Lentil Penne
  •   1 tbsp Napolina Olive Oil
  •   1 onion, finely chopped
  •   250g pack chestnut mushrooms, sliced
  •   2 red peppers, deseeded and roughly chopped
  •   1 large garlic clove, finely chopped
  •   2 x 400g cans Napolina Chopped Tomatoes
  •   1 tbsp red wine vinegar
  •   1 tbsp Napolina Tomato Purée
  •   1 tsp chilli flakes
  •   100g mature cheddar, grated
  •   50g gluten-free breadcrumbs

1.  Boil and drain the Napolina Gluten Free Red Lentil Penne following packet instructions.

2.  While the pasta cooks, heat the Napolina Olive Oil in a large pan and cook the onion, mushrooms and peppers over a high heat for 5-6 mins, until softened. Add the garlic and cook for 1 min, then stir in the Napolina Chopped Tomatoes, vinegar, Napolina Tomato Purée and chilli flakes. Cook for another 5 mins to thicken.

3.  Stir the pasta into the sauce. Let it simmer for 2 mins, then spoon into a baking dish. Sprinkle over the cheese and breadcrumbs and grill for 5 mins, until the top is golden and bubbly.