Tomato & mozzarella spaghetti bake
This pasta bake is simple yet satisfying, great for a weeknight supper
Easy summer pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 courgetteshalved and sliced
- 1 large auberginecut into rounds then sliced
- 400g baby plum tomatohalved
- 8 garlic clovesskin on
- 2 tbsp olive oilplus a drizzle
- 400g penne
- 140g pack diced pancetta
- 25g parmesangrated, plus extra to serve
- handful basil leaves
Nutrition: per serving
- kcal539
- fat22g
- saturates7g
- carbs61g
- sugars9g
- fibre7g
- protein25g
- salt1.3glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
step 2
Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
step 3
Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.
