Healthy pasta bake recipe
 A fuss-free and healthy pasta bake that you can make in one dish. It's packed with the flavours and colours of Mediterranean vegetables and topped with pine nuts for crunch. Each serving provides 375 kcal, 12g protein, 27g carbohydrates (of which 11g sugars), 22g fat (of which 5g saturates), 8g fibre and 0.95g salt. 2 tbsp olive oil1 red onion, roughly chopped1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes100g/3½oz wholewheat penne pasta75g/2¾oz young spinach leaves, tough stalks removed50g/1¾oz mature cheddar, grated2 tbsp pine nutssalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks 1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed 4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes 100g/3½oz wholewheat penne pasta 75g/2¾oz young spinach leaves, tough stalks removed 50g/1¾oz mature cheddar, grated 2 tbsp pine nuts salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly.Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Recipe tips If you don’t have wholewheat penne, use another shape, such as fusilli. You can also use traditional pasta, but the overall fibre content won’t be quite as high. The red pesto adds lots of flavour; green basil pesto also works well.