Name: Very veggie pasta bake
Total time: 2700 s
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1 aubergine; 4 clove garlic; 2 tin chopped tomatoes; 1 bunch basil; 300 gram wholewheat penne; 250 gram Piccolo vine tomato; 80 gram spinach; 125 gram Italian mozzarella; 1 bag rosa verde salad

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Heat the M&S unfiltered extra virgin olive oil (30 mL) in a large saucepan on a medium heat and fry the aubergine (1) for 3-5 minutes until they take on some colour. Add the garlic (4 cloves) , cooking for a further 2 minutes.

Step 3

Next, add the M&S Italian chopped tomatoes (2 tins) and the stalks from the basil (1 bunch) , season generously with salt and pepper and cook, uncovered, for 10-15 minutes until you have a thick sauce.

Step 4

While the sauce is simmering, cook the wholewheat penne (300 g) for 1 minute less than the packet instructions in a large pan of boiling salted water.

Step 5

Remove the Collection piccolo vine tomatoes (250 g) from the vine, add half of the pack to the sauce whole, then stir in the spinach (80 g) and most of the basil leaves, saving a little to garnish.

Step 6

Mix the cooked pasta into the sauce, transfer to an ovenproof dish, sprinkle over the torn Italian mozzarella (125 g) and bake for 15 minutes until golden and bubbly.

Step 7

Scatter the remaining basil leaves on top of the pasta, then serve with the remaining tomatoes and M&S rose verde salad (1 bag) .

Very veggie pasta bake

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