Light & easy veggie pasta bake

Ingredients

• •  250g Napolina Gluten Free Red Lentil Penne
• •  1 tbsp Napolina Olive Oil
• •  1 onion, finely chopped
• •  250g pack chestnut mushrooms, sliced
• •  2 red peppers, deseeded and roughly chopped
• •  1 large garlic clove, finely chopped
• •  2 x 400g cans Napolina Chopped Tomatoes
• •  1 tbsp red wine vinegar
• •  1 tbsp Napolina Tomato Purée
• •  1 tsp chilli flakes
• •  100g mature cheddar, grated
• •  50g gluten-free breadcrumbs

Method

1.  Boil and drain the Napolina Gluten Free Red Lentil Penne following packet instructions.

2.  While the pasta cooks, heat the Napolina Olive Oil in a large pan and cook the onion, mushrooms and peppers over a high heat for 5-6 mins, until softened. Add the garlic and cook for 1 min, then stir in the Napolina Chopped Tomatoes, vinegar, Napolina Tomato Purée and chilli flakes. Cook for another 5 mins to thicken.

3.  Stir the pasta into the sauce. Let it simmer for 2 mins, then spoon into a baking dish. Sprinkle over the cheese and breadcrumbs and grill for 5 mins, until the top is golden and bubbly.