A creamy vegetable pasta bake featuring corn, peppers, and a golden breadcrumb topping, served in a round, textured dish. The dish is garnished with red and green vegetables, giving it a vibrant appearance.

Vegetable Pasta Bake

Serving Time icon
Portions : 4
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Total Time : 60 mins

Made With

A can of Green Giant green beans featuring a character made of green leaves, promoting the vegetable as part of a healthy diet. The can includes a serving suggestion of beans on a fork and highlights they contribute to one of your five-a-day.
Cut Green Beans

Ingredients

  • 340g can Green Giant Niblets
  • 200g pasta twists
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, seeded and cut into small strips
  • 2 courgettes, diced
  • 500g carton passatta (sieved tomatoes)
  • 100g light cream cheese
  • ½ tsp dried basil or Italian herbs
  • 75g reduced fat cheddar cheese, grated
Equipment
  • Large pan
  • Deep frying pan or saute pan

A perfect quick fix for those “what to cook” evenings, using pasta and sweet corn – food cupboard staples that children love.

Preparation

  1. Heat the oven to 200C/400F/gas mark 6. Put the pasta into a large pan salted water and cook for 10 minutes or until just tender. Drain but reserve 100ml of the cooking water
  2. Meanwhile, heat the oil in a shallow pan, add the onion and cook 2-3 minutes to soften, add the garlic, pepper and courgettes and cook a further 2 minutes .Pour in the passatta, cream cheese, basil and the reserved pasta water, heat until smooth. Season.
  3. Stir in the pasta and drained sweet corn, turn into an ovenproof dish, scatter over the cheddar cheese and bake for 20 minutes until bubbling and golden.

Tips

  • look for cartons of passatta flavoured with basil.