Vegetable pasta bake
200g penne pasta (or similar), preferably wholemeal
1 tsp olive oil
Olive oil spray
1 red onion, diced
3 cloves garlic, crushed
2 zucchinis, chopped
1 cup mushrooms, chopped
1 red capsicum, deseeded & chopped
1 yellow capsicum, deseeded & chopped
500g jar tomato-based pasta sauce
1 tsp dried Italian herbs
50g wholemeal breadcrumbs
50g mozzarella, grated
Preheat oven to 200°C. Spray a 30 x 25cm baking dish with oil. Cook the pasta to the directions on pack. Drain and place in the baking dish, tossing in a little olive oil to stop it sticking together.
Heat a large non-stick frypan over medium-high heat. Spray with olive oil and cook the onion, garlic, vegetables and herbs until soft.
Add the pasta sauce, stir and cook for 2 minutes. Pour over the pasta and gently mix through. Add a touch of water if the mix needs to be loosened.
Top with wholemeal breadcrumbs and sprinkle with mozzarella. Bake for 15-20 minutes until cooked through and golden on top.