Vegetable pasta bake

                                                      Vegetable pasta bake

Ingredients

500g dried penne pasta
6 rashers bacon, rinds removed, chopped
6 stalks silverbeet, leaves removed
1 zucchini, trimmed, diced
1 carrot, peeled, diced
3 stalks celery, trimmed, halved, sliced
150g green beans, trimmed, cut into 2cm lengths
250g button mushrooms, sliced
1 red capsicum, diced
737g bottle tomato pasta sauce
3 cups grated cheddar cheese

Method
Step 1

Preheat oven to 200°C. Grease a 6cm-deep, 28cm x 35cm (base) baking dish. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

Step 2

Meanwhile, place bacon on a microwave-safe plate. Cover with paper towel. Microwave on high (100%) for 2 to 3 minutes or until bacon is cooked through. Set aside.

Step 3

Chop the silverbeet leaves. Place in a large, microwave-safe bowl. Add zucchini, carrot, celery and green beans. Microwave on HIGH (100%) for 4 to 5 minutes or until carrot is tender. Add mushrooms, capsicum and bacon. Stir to combine.

Step 4

Drain pasta and return to the saucepan. Add vegetable mixture and pasta sauce. Stir to coat. Spoon into prepared baking dish. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Serve.

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