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- Tomato & vegetable pasta bake with a Greek yoghurt twist by Sainsbury's
- Serves: 4
- Preparation time: 1 hour
Method
The Greek yoghurt adds a creaminess to the 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. Put in the oven and roast for 25-30 minutes, shaking the tin occasionally.
Meanwhile, put the pasta 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.
Recipe courtesy of Sainsbury's Little Twists
- Author: Sophie Knight Sophie Knight
- Job Title: Contributing Editor
Sophie is a journalist and mum of one, and previously edited motherandbaby.co.uk before moving on to write about family cars for Parkers.co.uk - now Sophie is Commercial Content Editor for M&B, Closer, Heat, Empire, Yours, Garden News, and WhatsTheBest.co.uk
She is passionate about raising awareness around postnatal depression and is a Mental Health First Aider.
Sophie studied History at the University of Sheffield and has been in journalism for 16 years.
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