Here's another one for using up leftovers today. I used inspiration from an Oxfam Vegetarian Cookbook pasta bake recipe to use the remaining veg from the ratatouille last week.
First I fried the cubed butternut squash, aubergine, courgette and green beans and tossed in some diced pepper until beginning to tender. Next I added a backup jar of pasta sauce and simmered for ten minutes until all the veg was cooked through.
Next the pasta was boiled in salt water for five minutes until cooked and mixed into the pasta sauce and veg. This was poured into a dish and topped with grated cheese.
Finally, I baked the pasta dish for twenty minutes until the cheesy topping looked bubbly and browning, and served immediately!
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