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Before you jump to Veggie Pasta Bake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, primarily by making your cooking area more green.

You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. You get the maximum energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes with heat, utilize the cool dry or air dry functions to increase the money you save.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. It’s related to being functional, usually.

We hope you got insight from reading it, now let’s go back to veggie pasta bake recipe. To make veggie pasta bake you only need 24 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Veggie Pasta Bake:

1. Get 750 g Penna Pasta
2. Take Olive oil (max 3 tablespoons only), plus extra for drizzling
3. Provide Salt
4. Prepare Sauce
5. Take 2 cans plum tomatoes (400g each)
6. Use 1 jar pasta bolognese sauce (500g)
7. Provide 1/4 cup water
8. Use 1 tsp Italian herbs (rosemary, oregano, thyme)
9. Prepare 3 Garlic cloves, finely chopped
10. You need 3 green chillies halved, lengthwise (medium spice level)
11. Prepare 1-1.5 tbsp sugar
12. Use Fresh basil (leave some for garnish)
13. Prepare VEGGIES + SAUSAGES (dry-fried/grilled & baked)
14. Prepare Vegetarian sausages (I used Cauldron brand)
15. Use 1 courgette/zuchinni, chopped round then into half moons
16. Prepare 1 Aubergine (medium-large), cut vertically- see pics below
17. Use 1 pack button mushrooms, washed and medium chopped
18. Provide 120 g pack Spinach, washed
19. Take 1 large red onion
20. Use 1 tsp balsamic vinegar
21. Use Toppings
22. Use Fresh basil
23. Use Cheddar and mozarella, shredded/grated
24. Prepare Olive oil for drizzling

Instructions to make Veggie Pasta Bake:

1. Preheat oven to 180 degrees celsius- for sausages and courgette later
2. For the sauce. In a pan on medium heat, add 1 tbsp oil. Then add chopped garlic, 3 green chillies, halved. Cook until garlic is browned
3. Turn up heat slightly. Add in 2 cans of plum tomatoes, 1 jar bolognese sauce, pinch of salt, italian herbs and fresh basil. Add 1/4 cup water. Mix all until sauce comes to a boil. Then lower heat, cover and let simmer over low-medium heat for 25 minutes. Stir occasionally.
4. Cook pasta as per pack instructions with 1 tbsp oil and salt. Drain when ready.
5. While pasta sauce is simmering for the next 25 mins, put sausages in pre-heated oven. Bake as per pack instructions (mine were 20 mins). Cut courgettes into half moons. Bake for 10 mins. (I put mine in the same baking pan as the sausages and just removed them earlier, allowing sausages to finish baking). Once baked, cut sausages. Set courgettes and sausages aside.
6. Cut your aubergine lengthwise. In a separate pan, on medium heat (NO OIL), place aubergine and allow to dry-fry for 7-10 mins on each side, turning occasionally, until they become slightly charred- see pic. Remove and set aside.
7. Slice red onion thinly. In same pan, on medium heat, add half tbsp oil and sliced red onions. When they start to wilt, add 1tsp balsamic vinegar (see pic). This will give them a sweet taste! Allow to caramelise slightly. Remove and set aside.
8. In same pan, cook your mushrooms until no longer watery. Set aside.
9. Pasta tomato sauce should be ready and reduced by now. Add 1tbsp sugar to balance the taste. Mix. Add drained pasta to sauce together with the courgettes, mushrooms, sausages. Mix all. Add spinach, cover for 2 mins to allow it to wilt. Uncover. Stir all for 1 min. Remove from heat.
10. Assemble! Grease your baking dish with a spray of olive oil. Pour the mixed pasta. Top with the caramelised red onions and charred aubergine. Finish with grated cheddar and mozarella all over. Add basil for garnish. See pic.
11. Drizzle the top lightly with olive oil. Bake at 200 degrees celsius for 15 mins, until golden. Enjoy and bon appetit!

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