Name: Cheesy Tomato Pasta Bake with Blended Roasted Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 300 g penne pasta; 1 red bell pepper; 1 zucchini; 1 eggplant; 200 g cherry tomatoes; 4 tbsp olive oil; 3 garlic cloves; 1 tsp dried thyme; 1.5 tsp salt; 1 tsp ground black pepper; 150 g grated mozzarella cheese; 50 g grated parmesan cheese; 10 leaves basil leaves; 1 tbsp balsamic vinegar; 400 g crushed tomatoes

Preheat your oven to 200°C (400°F).

Cut the red bell pepper, zucchini, and eggplant into similar-sized chunks. Halve the cherry tomatoes and peel the garlic cloves.

Place the vegetables on a baking tray, drizzle with 2 tablespoons of olive oil, and sprinkle 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Add the dried thyme and toss well to coat.

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and caramelized.

Meanwhile, boil the penne pasta in salted water for 8-10 minutes until al dente. Drain and set aside.

Once roasted, transfer the vegetables to a blender. Add balsamic vinegar and crushed tomatoes, then blend until smooth.

Combine the cooked pasta and blended sauce in a large mixing bowl. Add half of the mozzarella and half of the parmesan cheese, and mix well.

Transfer the pasta mixture into a baking dish. Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top.

Bake in the oven at 200°C (400°F) for 15 minutes, or until the cheese is golden and bubbling.

Remove from oven, let it cool for a few minutes, and garnish with fresh basil leaves before serving.

Cheesy Tomato Pasta Bake with Blended Roasted Vegetables

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