Skip to main content
Two Cheese Vegetable Pasta Bake
Two Cheese Vegetable Pasta Bake

Two Cheese Vegetable Pasta Bake

with Mushroom, Pepper and Charred Courgette

Our Two Cheese Ratatouille Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Cereals containing gluten
Celery
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

150

Closed Cup Mushrooms

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Courgette

(May contain traces of: Celery)

2

Garlic Clove**

1

Onion

1

Finely Chopped Tomatoes

10

Vegetable Stock Paste

(Contains: Celery)

30

Tomato Puree

1

Italian Style Herbs

30

Mature Cheddar Cheese

(Contains: Milk)

1

Mozzarella

(Contains: Milk)

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

Nutritional information

Energy (kcal)761 kcal
Energy (kJ)3183 kJ
Fat23 g
of which saturates13.8 g
Carbohydrate95.5 g
of which sugars31.7 g
Protein38.2 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Colander
Bowl
Garlic Press
Grill Pan
Oven dish
Grater

Instructions

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

Thinly slice the mushrooms.

Pasta Time
2

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Char the Courgette
3

While the pasta cooks, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.

Heat a large frying pan on high heat (no oil). Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer to a bowl.

Make your Tomato Sauce
4

Return the (now empty) frying pan to medium heat with a drizzle of oil. Once hot, add the onion and pepper and stir-fry until softened, 4-5 mins. 

Add the mushrooms and fry until starting to brown, 5-6 mins.

Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes, veg stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins.

Ready, Steady, Bake
5

While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces.

Once everything is ready, stir the charred courgette and cooked penne into the sauce. Taste and season with salt and pepper if needed.

Transfer to an ovenproof dish and top with the mozzarella and Cheddar.

Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.

Serve
6

Once the pasta bake's ready, spoon into your serving bowls and tuck in.

Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds