The word ‘fusilli’ comes from the Italian word ‘fuso’ which translates into English as ‘little spindles’. The twists and turns of the fusilli make it a great thing to pair with chunky veg-packed sauces like the one in this delicious recipe. For maximum flavour, we’ve roasted courgettes, peppers and onions with Italian-style herbs before adding them to the fusilli and stirring everything together with a simple tomato sauce. To finish the dish off, top with slices of tomato and torn mozzarella and bake until golden and bubbly.
Dried Italian Herbs
Finely Chopped Tomatoes with Onion and Garlic
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the pasta. Halve the peppers and discard the cores and seeds. Chop into 2cm chunks. Halve and peel the onion then chop into 2cm chunks. Trim the courgette and halve lengthways. Chop widthways into 2cm chunks. Drain and rinse the sweetcorn in a sieve.
Pop the pepper, onion and courgette on a large lined baking tray and sprinkle over the Italian style herbs. Season with salt and pepper then drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, add the wheat fusilli to the pan of boiling water and cook for 9 mins, then drain in a colander and return to the pan, off the heat. Drizzle with oil to stop it sticking together.
While the pasta and veggies cook, cut the vine tomatoes into about 1cm thick slices. Drain the mozzarella.
When the veggies are done, transfer them to an ovenproof dish along with the wheat pasta and sweetcorn. Pour in the finely chopped tomatoes, season with salt and pepper and stir everything together. Arrange the tomato slices on top then tear over the mozzarella. Sprinkle over the cheese and bake on the top shelf of your oven until golden and bubbly, 10-12 mins.
Once golden share the veggie wheat pasta bake between your plates. Enjoy!