Bridget's Vegetable Pasta Bake Recipe

Name: Bridget's Vegetable Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tomatoes; 2 tablespoons red pesto sauce, approx; rosemary; salt and pepper; pasta (any large shape or shells); 2 cloves garlic; 1 onion; 2 chilies; galangal; 1 tablespoon butter; pumpkin; eggplant (we have the long skinny Lebanese/Asian sort); basil, fresh; red capsicum; tofu, cut into cubes; kangkong, shredded (or other dark green leafy vegetable); 1 tablespoon olive oil; 1 tablespoon soy sauce; feta; mozzarella cheese

Servings: persons

tomatoes
2 tablespoons red pesto sauce, approx
rosemary
salt and pepper
pasta (any large shape or shells)
2 cloves garlic
1 onion
2 chilies
galangal
1 tablespoon butter
pumpkin
eggplant (we have the long skinny Lebanese/Asian sort)
basil, fresh
red capsicum
tofu, cut into cubes
kangkong, shredded (or other dark green leafy vegetable)
1 tablespoon olive oil
1 tablespoon soy sauce
feta
mozzarella cheese

1
Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste.
2
Prepare pasta, cooking it until it is al dente.
3
Set aside when done.
4
Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat).
5
Grate a small knob of galangal and lightly fry in the butter.
6
Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant.
7
Slice the capsicum into long thin pieces.
8
Cube the tofu if it isn't already, and shred kangkong.
9
WOK- add oil and soy sauce.
10
Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high).
11
Add capsicum (about 3mins on high).
12
When done, throw in kangkong and toss till almost soft.
13
Add tofu, continue tossing for a further minute.
14
Grate Feta and some mozzarella.
15
In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc.
16
Continue in this pattern (like a lasagna).
17
Sprinkle the top with mozzarella and parmasan.
18
To decorate, thinly slice tomato and garnish on top.
19
Bake in a mod oven[350F/180C] till cheese is golden on top.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: tomatoes, 2 tablespoons red pesto sauce, approx, rosemary, salt and pepper, and more.

Yes, Bridget's Vegetable Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bridget's Vegetable Pasta Bake

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