Cheesy Vegetable Pasta Bake

By ShannonB

This takes a few minutes to prepare but is well worth the effort. Each serving is 4 Slimming World syns. You can substitute other vegetables, if desired.

Ingredients

• 400 g diced sweet potato and butternut squash (prepared pack, if available)
• 2 red onions, peeled and cut into large chunks
• 2 garlic cloves, minced
• 400 g baby leeks, sliced (optional)
• 200 g asparagus tips
• 300 g dried penne
• 110 g reduced fat Cheddar cheese, grated
• 500 g passata
• 1 tsp dried mixed Italian herbs

Preparation

Step 1

Preheat oven to 220 degrees C. Put the sweet potato, squash and red onions in a large baking dish and mix in the minced garlic. Spray with cooking spray and season well with salt and pepper. Toss to coat, then bake for 15 minutes, turning as needed.

Remove the dish from the oven and add the leeks, if using, and the asparagus. Toss gently then return to the oven. Bake for a further 20 minutes or until all vegetables are tender and beginning to brown.

Meanwhile cook the pasta until al dente and drain well.

Mix about 2/3 of the cheese and the dried herbs with the passata.

Remove the vegetables from the oven and tip in the pasta. Stir. Stir in the passata mixture and sprinkle the remaining cheese over the top. Return to the oven and bake 10-15 minutes more until golden and bubbling.