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Veggie Ragu Pasta Bake

Veggie Ragu Pasta Bake

with Peppers and Mushrooms

Family Friendly
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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:Cereals containing GlutenSulphitesCeleryMilkEgg

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)

Red Pepper

1 punnet(s)

Chestnut Mushrooms

200 grams

Wholewheat Penne

(ContainsCereals containing Gluten)

½ pot(s)

Italian Style Herbs

1 sachet

Tomato Puree

1 sachet

Balsamic Vinegar


50 grams

Red Split Lentils

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Vegetable Stock Powder


1 ball(s)



1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3548 kJ
Energy (kcal)848 kcal
Fat21.0 g
of which saturates14.0 g
Carbohydrate115 g
of which sugars26.0 g
Protein46 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Dish
Instructionsarrow up iconarrow up icon
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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.