Pasta ‘bake’ with roast veg
- 250g conchiglie pasta
- 420g Asda Mediterranean Style Vegetables
- 75g shallots, peeled and cut into wedges
- 1tbsp rapeseed oil
- 2 cloves garlic, crushed
- 500g tomato passata with chilli & peppers
- 1tsp dried mixed herbs
- 100g 30% less fat mild grated cheese
- 1tbsp chopped parsley
Preheat the grill to high.
Cook the pasta in boiling water for 10-12 mins until tender. Drain, reserving a mugful of the water.
Meanwhile, put the Mediterranean veg and shallots on a baking tray and drizzle over ½ of the oil. Grill for 6-8 mins, turning halfway through, until softened and charred. Reduce the grill to medium.
Cook the garlic in the rest of the oil for 1 min. Add the passata and herbs, season with black pepper and bring to a simmer. Stir in the pasta, veg and enough of the reserved pasta water to make more saucy.
Tip into a baking dish and sprinkle over the cheese. Grilll for 4-6 mins until golden. Sprinkle with the parsley to serve.