I love a good pasta bake and this red pesto pasta bake does not disappoint. Stuffed full of fresh vegetables and tangy red pesto is the perfect pick me up after a busy work day.

INGREDIENTS

500g Pasta

2 Brown Onions

1 Aubergine

2 Courgettes

1 Teaspoon Oregano

1 Teaspoon Minced Garlic

1 Teaspoon Mixed Herbs

1/2 Teaspoon Minced Chilli

13 Cherry Tomatoes

8 Teaspoons Red Pesto

Cheddar Cheese (I’ve used Lactofree Mature Cheddar)

Mozzarella Cheese (I’ve used Violife Mozzarella Flavoured Grated)

METHOD

Preheat the oven to 200°C.

Top up a pan with cold water, put on a medium heat and bring to boil. Once boiling add the pasta. Leave to simmer until Pasta is al dente.

Dice the onions and add to a large frying pan with some oil on a medium heat.

Dice the aubergine, courgettes and add them to the frying pan.

Add in the oregano, mixed herbs, minced garlic and minced chilli into the frying pan and mix everything together.

Leave the vegetables to soften. Meanwhile slice the cherry tomatoes in half.

Once the vegetables have softened, take the frying pan off the heat.

Add the drained pasta to a large casserole dish, then the softened vegetables, the tomatoes, the pesto and a slosh of oil.

Mix everything up together then grate the cheese over.

Put into the oven for 20 minutes.

Serve hot.

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