Vegetable pasta bake

Step 1

Preheat oven to 200°C.  Spray a 30 x 25cm baking dish with oil.

Step 2

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.

Step 3

Heat the olive oil in a large non-stick frypan over medium-high heat.  Cook the onion, garlic, vegetables and herbs until soft.

Step 4

Add the pasta sauce, stir and cook for 2 minutes.

Step 5

Pour over the pasta and gently mix through.  Add a touch of water if the mix needs to be loosened.

Step 6

Top with wholemeal breadcrumbs and sprinkle with mozzarella.

Step 7

Bake for 15-20 minutes until cooked through and golden on top.

Ingredient swaps:

• Replace the mushrooms and capsicum with other veges like capsicum in a jar or sun-dried tomatoes
• Swap pasta sauce for 1 can of diced tomatoes 

Budget tips:

• You can stretch this recipe to make it serve more people by adding more pasta, vegetables or a tin of cannellini beans. 
• You can make your own breadcrumbs by blending or grating leftover bread crusts. 

Reduce waste:

• This is a good recipe for using up vegetables that getting a bit old. 
• Leftovers can be frozen for another meal.  

Nutrition tips:

• Tomatoes, zucchini and capsicum provide Vitamin C.  Vitamin C supports your immune system. 
• Pasta sauces can be high in salt.  Use the Health Star Rating to choose the healthiest brand.  The more stars the healthier it is.