Roasted vegetable, ricotta and three-cheese pasta bake

Instructions

1. 1

   Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with foil or grease lightly.

2. 2

   Cut the aubergine and courgette into roughly 2 cm chunks, core and slice the red pepper, and halve larger chestnut mushrooms. Toss all the vegetables in a bowl with 2 tbsp olive oil, 1 tsp dried oregano and a generous pinch of sea salt and black pepper. Spread in a single layer on the baking tray and roast until well charred and tender, turning once.

3. 3

   Bring a large saucepan of salted water to the boil and add the dried penne. Cook for 8 minutes (approximately 2 minutes shorter than the packet time) so the pasta is under‑cooked — it will finish in the oven. Drain and set aside.

4. 4

   While the pasta cooks, warm 1 tbsp olive oil in a frying pan over a medium hob. Add the brown onion and sauté for 6–7 minutes until soft and translucent. Add 3 crushed garlic cloves and cook for 1 minute until fragrant — do not burn.

5. 5

   Stir in the tomato purée and fry for 1 minute, then add the tinned chopped tomatoes and hot vegetable stock. Bring to a low simmer, then stir in the double cream, dried chilli flakes (if using) and season to taste. Simmer gently for 8 minutes to thicken.

6. 6

   Roughly chop the roasted vegetables and add them to the sauce along with the ricotta and most of the chopped fresh basil. Stir until combined and check seasoning.

7. 7

   Combine the drained penne with the sauce and vegetables in a large mixing bowl, then transfer into an ovenproof baking dish (about 22 x 30 cm). Scatter over the grated mature vegetarian cheddar and torn mozzarella.

8. 8

   Make the garlic crumb: melt the unsalted butter with the remaining 2 crushed garlic cloves in a small pan, then stir in the fresh breadcrumbs until evenly coated. Sprinkle the crumbs over the pasta and finish with the vegetarian hard cheese.

9. 9

   Bake in the preheated oven for 20 minutes until bubbling and the cheese has melted. If you like an extra-crispy top, place under the grill for 2–3 minutes, watching carefully so it doesn't burn.

10. 10

    Allow the bake to rest for 10 minutes before serving — the sauce will set slightly and make it easier to portion. Scatter over the remaining fresh basil and serve.

Tips

• Roast vegetables on a hot tray in a single layer for the best caramelisation — otherwise they'll steam and stay floppy.
• Cook the pasta 2 minutes under the packet time; it must be a little firm because it will finish cooking in the oven.
• If you want a lighter bake, replace the double cream with an extra 150 g ricotta and reduce the cheddar by 50 g — flavour stays but fat drops.
• Make ahead: assemble the dish to the point of adding breadcrumbs, chill overnight, then bake for 30–35 minutes straight from the fridge (add 5–8 minutes if cold).
• To freeze: bake, cool completely, cut into portions and freeze. Reheat from frozen at 180°C fan/200°C conventional for 35–40 minutes covered, then uncover for 10 minutes to crisp the top.

Substitutions

• dried penne → rigatoni or fusilli, same quantity

  Stays close

• double cream → extra 150 g ricotta (omit the cream), same volume

  Stays close

• mature vegetarian cheddar → grated Monterey Jack or a mature regular cheddar, same quantity

  Noticeably different

• fresh breadcrumbs → 50 g panko breadcrumbs for extra crunch

  Stays close

Nutrition

Per serving · estimated

1136

Calories

33 g

Protein

98 g

Carbs

68 g

Fat

8 g

Fibre

12 g

Sugar

900 mg

Sodium

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