Recipes
Date posted: 03/07/2023
Ingredients
| Olive oil | 2 tbsp |
| Red onion, thinly sliced | 1 |
| Cloves of garlic, minced | 3 |
| Courgette, thinly sliced | 1 |
| Red sweet pepper, thinly sliced | 1 |
| Yellow sweet pepper, thinly sliced | 1 |
| Sliced mushrooms | 1 cup |
| Spinach leaves | 1 cup |
| Can of crushed tomatoes | 1 |
| Everyday Favourites chopped tomatoes | 1 |
| Tomato paste | 2 tbsp |
| Everyday Favourites dried basil | 1 tsp |
| Everyday Favourites dried oregano | 1 tsp |
| Pasta | 250g |
| Sheese grated mozzarella | 200g |
Method
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- Preheat your oven to 190°C (375°F).
- In a large frying pan, heat the olive oil over medium heat. Add the chopped red onion and garlic and sauté until the onion becomes translucent.
- Add the courgette, red pepper, yellow pepper, mushrooms and spinach to the pan. Cook for approximately 5 minutes until the vegetables become tender.
- Stir in the crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally.
- In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
- In a greased baking dish, spread a thin layer of the vegetable and tomato sauce mixture on the bottom.
- Place a layer of pasta on top of the sauce, covering the bottom of the dish & spread a layer of the vegetable mixture on top.
- Sprinkle a generous amount of grated Sheese over the vegetable layer.
- Repeat the layering process with the remaining pasta, vegetable mixture and Sheese ending with a layer of Sheese.
- Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is hot, melted and bubbly.
- Once cooked, remove the dish from the oven and let it cool for a few minutes before serving.