I don't know about you, but at the minute I am craving cosy, wholesome dinners. And pasta HAS to be the ultimate comfort dinner, right?!
This pasta bake is super easy and delicious, plus you can adapt to use whatever veggies you have at home right now.
1 onion, diced
2 cloves garlic, crushed
1 courgette, diced
3 cups dried wholewheat pasta
1 tsp each dried oregano + dried basil
1 carton passata or 1 tin chopped tomatoes
Approx 500ml veggie stock
1 tin beans washed and drained (I used cannellini)
To finish: Grated cheese (cheddar and mozzarella work well)
Preheat your oven to 190 degrees celsius.
In a large pot, heat a little oil and fry the onion until softened.
Add the garlic and courgette and fry for another 3-4 mins.
Add in the pasta, passata, herbs and stock. Bring to a boil + reduce to simmer.
Cook for 10-15mins, or until pasta is almost cooked. Remove from heat + mix in the beans.
Pour the pasta into an ovenproof dish and top with plenty of grated cheese.
Bake for around 30 minutes, until the pasta is bubbling and cheese is melted and golden brown.
Feel free to use other veggies, like cherry tomatoes, peppers, carrot etc.
You could add some chilli flakes, paprika or other herbs for more flavour.
If you have an open bottle of red wine, add some to the pan before the garlic and courgette. Cook until the volume reduces by around half.
You could also add in chorizo for a smokey taste- fry in the pot before your onion, remove and add back in with the beans.