Tomato Pasta Bake
This tomato pasta bake recipe is an easy, budget-friendly and delicious casserole recipe you'll love! It's moist on the inside and crispy on the outside!
Ingredients
- 500 g spaghetti I used gluten-free spaghetti by Schar
- 1 eggplant cut in small cubes
- 5 cloves garlic
- 6 tomatoes diced
- 2 red bell peppers diced
- 5 Tbsps tomato paste
- 1 onion diced
- 4 Tbsps olive oil
- 1 tsp oregano dry
- 1 tsp thyme dry
- 1 tsp basil dry
- sea salt and pepper to taste
Instructions
- Boil pasta according to the instructions on the package. You can leave it a bit al dente. It will cook more in the oven.
- Grease an oven tray with 1 Tbsp of oil.
- Heat the rest of the oil in a large pan and add cubed eggplant and diced onion. Season with salt and pepper and cook them for 10 minutes.
- In the meantime, add tomato paste, diced tomatoes and peppers, spices and seasonings, and garlic, into a food processor or blender. Blend until smooth.
- When pasta is ready, put it in the oven tray. Pour over the cooked eggplant and onion and the tomato sauce.
- Mix in the tray and spread evenly.
- Place it in the oven at 180C (375F) for 20 minutes.
- Serve! :)