Veggie Ragu Pasta Bake

Name: Veggie Ragu Pasta Bake with Peppers and Mushrooms
Total time: 45 min
Yield: 2
Cuisine: Italian
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; 12 Balsamic Vinegar; 1 Vegetable Stock Powder; 1 Carrot; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil; 400 Water

with Peppers and Mushrooms

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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!

Allergens:

Milk

•Sulphites

•Egg

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Penne Pasta

Dried Italian Herbs

Echalion Shallot

Red Split Lentils

150

Chestnut Mushrooms

Tomato Puree

Garlic Clove**

Mozzarella

(Contains: Milk)

Balsamic Vinegar

(Contains: Sulphites)

Vegetable Stock Powder

Carrot

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Finely Chopped Tomatoes with Basil

Not included in your delivery

400

Water

Nutritional information

Energy (kcal)848 kcal

Energy (kJ)3548 kJ

Fat21 g

of which saturates14 g

Carbohydrate115 g

of which sugars26 g

Protein46 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Knife

•Medium Saucepan

•Baking Dish

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.