Vegetarian Parmigiana Pasta Bake

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October 14, 2020


Mid-week meals are sorted! This Parmigiana Pasta Bake is a perfect family dish that can be enjoyed for dinner or as a leftover lunch. It’s a simple pasta bake that’s packed full of flavour thanks to the addition of canned peas and tomatoes. If your family likes a bit of spice, just add more chilli flakes when cooking.

  • Prep: 15 mins
  • Cook: 35 mins
  • Serves: 4 servings


1Preheat the oven to 200ºC / 180ºC fan. Place the diced aubergine and tomatoes onto a baking tray and drizzle with olive oil and the balsamic vinegar. Season with salt and pepper and roast for 15-20 minutes, turning halfway through

2While they roast, bring a pan of salted water to boil and cook the pasta according to their instructions. Once cooked, drain and toss in a little oil. Leave to one side

3Heat 2 tablespoons of oil in a large frying pan over a medium heat and fry the red onion for 2-3 minutes, until softened, turn the heat to high and add the chilli flakes. Cook for 7-10 minutes until the sausage meat is browned and cooked through

4Turn the heat down and add the garlic, peas, chopped tomatoes and a pinch of sugar. Simmer for 5 minutes then stir through the basil and season to taste

5Preheat the grill. Tip the roasted veg and pasta into the sauce and stir through. Once mixed, tip half the pasta mix into an oven-proof dish

6Scatter the mozzarella over, then top with the remaining mix. Finish by sprinkling with the grated cheese and grill until golden, bubbling and crispy


400 g Canned Peas

400 g Canned Chopped Tomatoes

250 g Cherry Tomatoes

1 Aubergine

300 g Penne Pasta

1 Red Onion

2 Garlic cloves, crushed

1 Ball of Mozzeralla

100 g Cheddar Cheese

1 Pinch of Chilli Flakes

1 Pinch of Sugar

1 Small bunch of Basil

Olive Oil

Balsamic Vinegar