Vegetable Penne Pasta Bake

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Baked Vegetable Penne

Servings : 6
Course : Main Course


  • 250 g Loprofin Penne
  • ¼ cup olive oil
  • 1 medium eggplant, chopped into small cubes
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, crushed
  • 400 g can diced tomatoes
  • 1 tbsp tomato paste
  • Salt and pepper
  • 1 tbsp lemon zest
  • 1 cup vegetable stock
  • 100 g low protein cheese,  grated
  • 4 tomatoes, sliced
  • Dried herbs

White Sauce:


  • Preheat oven to 180°C.
  • In a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add pasta and cook for 8 minutes (slightly undercooked), stirring occasionally.
  • Drain pasta and rinse with boiling water. Leave to the side.
  • Heat half the oil in a large pan. Add the eggplant and fry for 8 minutes, stirring until golden. Remove and transfer to paper towel to drain.
  • Add the celery and carrot to the pan and cook, adding more oil if required, for 8 minutes. Remove from pan.
  • Add remaining oil to pan and add the onion and garlic, stirring for 1 minute.
  • Add the tomato paste and diced tomatoes and stir through.
  • Add the vegetables back into the pan and stir through the tomato mixture. Mix in the lemon zest and salt and pepper.
  • Add in the vegetable stock and pasta and stir to combine.
  • To make the white sauce, in a saucepan, melt the butter over low heat. Add the baking mix and stir over low heat until combined.
  • Using a whisk, stir in the Sno-Pro gradually. Bring to the boil while stirring, until sauces thickens.
  • Season with salt and pepper and mix through nutmeg.
  • In a baking dish, layer the pasta mixture, followed by a small amount of white sauce until all is used.
  • Sprinkle grated cheese over the top, and cover with sliced tomatoes and a sprinkle of dried herbs.
  • Bake for 45 minutes until crispy. Allow to rest for 10 minutes before serving.

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