Pick ‘n’ Mix Veggie Pasta Bake

Pasta bakes are always a great make-ahead meal for the whole family. Some for now, some for the freezer – they save you every time. And if you pick ‘n’ mix the ingredients to suit whatever you have in the fridge, freezer and pantry this recipe will save you money too.

Nutrition Note: A healthy, veggie packed family meal that is high in nutrition and full of flavour.

As seen in our Spring 2014 magazine. You can read more about the current and back issues of our magazines and buy them online here:

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Back to School Magazine 2014

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Spring 2014

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Winter Winners 2015 

Ingredients

• 500g penne or spiral pasta
• 2 tsp olive oil
• 1 onion, finely chopped
• Pick ’n’ mix protein:250g turkey, beef, lamb or chicken mince, shredded cooked chicken or 1 x 400g can brown lentils, rinsed and drained
• 2 cups pick ‘n’ mix grated or diced vegetables: carrots, capsicum, celery, corn, green beans, mushrooms, peas, pumpkin, zucchini
• 750ml no added salt tomato passata
• 2 tbsp chopped basil or parsley
• 1 1/2 cups grated cheese

Method

Step 1

Cook the pasta according to packet instructions, drain and set aside. -

Step 2

While your pasta is cooking, heat the oil in a frying pan over medium-high heat. Add the onion (and celery if using) and saute for 3-4 minutes or until softened. Add your pick ‘n’mix protein (excluding already cooked chicken and lentils) and cook until well browned. -

Step 3

Steam or saute any harder pick ’n’mix vegetables, e.g. diced carrot, pumpkin or, that you may be using until tender. -

Step 4

Combine the steamed vegetables with remaining pick ’n’ mix vegetables in a large mixing bowl. Add the pasta, pick ’n’ mix protein, tomato passata and herbs and stir to combine. NOTE: you can freeze a portion of the pasta at this point to cook another time. -

Step 5

Place in a large baking dish, top with the grated cheese and bake for 20–25 minutes or until cheese is golden brown. -

Step 6

Freezing tip: this pasta can be frozen in smaller portions prior to or after baking. -