Tomato and vegetable pasta bake with a Greek yoghurt twist by Sainsbury’s

Tomato and vegetable pasta bake

by motherandbaby |
Updated on

Preparation Time

1 hour for tomato and vegetable pasta bake




  • 2 peppers (green and red), deseeded and sliced 1 courgette, trimmed & sliced into half moons

  • 1 aubergine, trimmed & cubed

  • 1 red onion, peeled and cut into 6 wedges

  • 1tsp oregano

  • 2tbsp olive oil

  • 300g penne pasta (or any other pasta shape)

  • 2x 390g carton Sainsbury’s Chopped Tomatoes with Basil & Oregano 200ml Greek yoghurt

  • 50g Sainsbury’s Lighter Mature Cheddar, grated

The Greek yoghurt adds a creaminess to the tomato and vegetable pasta bake recipe, but with a lighter and fresher taste.

This autumn Sainsbury’s will be encouraging the nation to liven up mid-week mealtimes with a collection of recipes which add interesting twists to the everyday meals that matter to Britain.

Preheat the oven to 200/180/Gas 6. In a large roasting tin, toss together the peppers, courgette, aubergine, red onion, oregano and olive oil for the tomato and vegetable pasta bake. Put in the oven and roast for 25-30 minutes, shaking the tin occasionally.

Meanwhile, put the pasta for the tomato and vegetable pasta bake recipe in a large saucepan and cover with salted boiling water. Bring back to the boil, then cook for 8-10 minutes until just al dente. Drain, and then mix well with the chopped tomatoes and yoghurt.

Gently toss the vegetables through the pasta and then spoon into a 20cm square ovenproof dish. Sprinkle over the cheese and then bake in the oven for 20 minutes until bubbling and the cheese is brown.

Tomato and vegetable pasta bake recipe of the courtesy of Sainsbury's Little Twists

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