Easy One Dish Vegetable Pasta Bake

You simply want this vegetable pasta bake on your lifestyles right now! Not best is it crazy precise for you – however, it’s full of vegetables, requires NO precooking whatsoever, and tastes definitely flippin’ delicious!! Exactly like my sluggish cooker vegetable soup. It’s also both vegetarian and vegan, making it perfect if you’re taking part in Veganuary or want a sneaky veggie to enhance.

1/2 Red Pepper, (Finely Diced)
1/2 Yellow Pepper, (Finely Diced)
1/2 Courgette, (Finely Diced)
1/2 Small Onion, (Finely Diced)
200 g Dried Penne Pasta
400 g Tin Chopped Tomatoes
400 ml Vegetable Stock
2 tsp Italian Seasoning
Salt & Pepper
30 g Grated Vegan Cheese, (Optional)
1 tbsp Dried Breadcrumbs, (Optional)

Preheat your oven to 200°C/Fan 180°C.
Place the diced red pepper, yellow pepper, courgette, and onion into the ovenproof dish along with the pasta.
Pour in the tinned tomatoes, stock, Italian seasoning, and a generous sprinkling of salt & pepper. Mix well then cover in foil.
Bake for 25 mins then remove the foil and stir really well. Scatter over the vegan cheese & breadcrumbs.
Bake uncovered for a further 15 minutes until cooked through and golden on top. Serve immediately.

For US measurements please see the recipe within the blog post.