Vegetable Pasta Bake with Cannellini Beans

Posted 2018-12-30 by Kate Mate ⇒ follow

This is something I threw together last night when I didn't feel like heading out to the supermarket. I just decided I would make do with what was in my pantry and freezer and the result was great.

This is now one of my favourite vegetarian dishes

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serves: 4

Ingredients
500g fussili pasta
500g tomato pasta sauce*
1 bag of steam fresh vegetables (peas, corn, carrot)
1 cup of grated tasty cheese
1 400g can cannellini beans
1/4 cup of pine nuts

Method

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Then bring a large saucepan of water to the boil.

When boiling add the fussili pasta and cook as per the packet instructions.

While this is cooking, cook the steam fresh vegetables as per packet instructions.

When pasta is almost done add your pasta sauce and cannellini beans to a small saucepan and heat on low until just warmed through about 2-3 minutes.

Next remove from the heat, add the vegetables and stir through before adding the sauce mix to a large mixing bowl and set aside.

All the beautiful colours from the vegetables beans and sauce

Drain the pasta and pour into the bowl with the sauce and vegetables and gently toss through the sauce to make sure it is all combined.

Pour the mixture into a baking dish and cover with the tasty cheese.

Cook for 12 minutes or until cheese is melted on top.

While pasta is cooking, add the pine nuts to a small sauce pan and dry roast them. This takes about 1-2 minutes. The nuts should just slightly be brown. Remember to keep an eye on the pine nuts as they can burn easily.

Once cheese has melted, remove the pasta bake from the oven and serve. Sprinkle a few pine nuts over each serving.