Veggie Ragu Pasta Bake
with Peppers and Mushrooms
- Milk
- Sulphites
- Egg
You won’t miss the meat in our veggie ragu pasta bake. Made with a rich, tomatoey sauce, red lentils and stringy, melted mozzarella, this is every pasta lover’s dream!
Ingredients
1
Bell Pepper
200
Penne Pasta
½
Dried Italian Herbs
1
Echalion Shallot
50
Red Split Lentils
150
Chestnut Mushrooms
30
Tomato Puree
1
Garlic Clove
1
Mozzarella
(Contains: Milk)
12
Balsamic Vinegar
(Contains: Sulphites)
1
Vegetable Stock Powder
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
400
Water
Utensils
Instructions
Preheat your oven to 200 degrees. Bring a large saucepan of water to the boil with a pinch of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the carrot and grate on the coarse side of your grater (no need to peel). Halve the pepper and discard the core and seeds. Thinly slice and chop into small pieces. Thinly slice the chestnut mushrooms.
When the water is boiling, stir in the penne and cook for 12 mins. Drain in a colander. pop back in the pan and drizzle with oil to stop it sticking. Set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallots, pepper and mushrooms along with a pinch of sugar, salt and pepper. Cook, stirring occasionally, until starting to colour, 3-4 mins. Stir in the garlic, grated carrot and Italian herbs and cook for another minute.
Stir the tomato puree into the veggies then stir in the balsamic vinegar and allow it to evaporate. Stir in the red split lentils. Pour in the finely chopped tomatoes, water (see ingredients for amount) and vegetable stock powder. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 20-25 mins, stirring occasionally to make sure the lentils don't catch. Add a splash of water if you feel it needs it.
Meanwhile, drain the mozzarella and tear into small pieces. When the ragu is thickened and the lentils tender, stir in the cooked penne. Season to taste with salt and pepper if needed then transfer to an ovenproof dish. Scatter the mozzarella over the top then sprinkle over the hard Italian cheese. Bake on the top shelf of your oven until golden and bubbling, 8-10 mins.
Serve the veggie ragu pasta bake and enjoy.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found it a bit bland; consider adding chilli flakes or extra herbs for more flavour.
- Ease of prep: Simple to make, but some found the cooking time longer than expected; allow extra time for lentils to soften.
- Suggestions: Consider cooking lentils separately or adding them earlier for better texture; try adding aubergine instead of peppers for variety.
- Next-day meals: Generous portions often provided leftovers, which were enjoyed cold for lunch the next day.
- Texture: Some found the dish a bit mushy; adding firmer vegetables could provide more textural variety.
