Jamie Oliver Vegetarian Pasta Bake

Jamie Oliver Vegetarian Pasta Bake

This easy and delicious vegetarian pasta bake by Jamie Oliver is a comforting, hearty meal perfect for any night. With a rich tomato sauce, tender pasta, and crispy garlic breadcrumbs, it’s a simple dish that’s both nutritious and full of flavor. You can easily customize it with whatever veggies or pasta you have on hand.

Ingredients Needed

  • ½ x 170g (6 oz) loaf of garlic bread
  • Olive oil
  • 2 cloves of garlic
  • 2 leeks
  • 1 bunch of fresh basil (30g / 1 oz)
  • 2 teaspoons dried oregano
  • 3 x 400g (14 oz) tins of plum tomatoes
  • 500g (1 lb 2 oz) dried pasta (such as orecchiette, conchiglie, or gemelli)
  • 50g (1.75 oz) Parmesan cheese, plus extra to serve
  • 8 cubes of frozen spinach

How To Make Vegetarian Pasta Bake

  1. Prepare the Garlic Breadcrumbs: Tear the garlic bread into a blender and blitz into fine crumbs. Mix in a little olive oil and set aside.
  2. Preheat and Prepare Vegetables: Preheat the oven to 180°C (350°F) / gas mark 4. Peel and finely slice the garlic, trim, wash, and finely slice the white part of the leeks (save the green tops for soups or stocks).
  3. Cook the Leeks and Garlic: Drizzle 2 tablespoons of olive oil into a large shallow casserole pan over medium heat. Add the garlic, finely slice the basil stalks, then add them along with the dried oregano. Fry gently for 2 minutes.
  4. Add Tomatoes and Simmer: Add the chopped leeks, season with salt and pepper, and cook gently for 10 minutes until softened, stirring regularly and adjusting the heat as needed. Add the tomatoes, breaking them up with a spoon. Half-fill each tin with water, swirl, and pour into the pan. Bring to a boil, reduce to low, and simmer for 15–20 minutes.
  5. Cook the Pasta: Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes. Drain, reserving a mugful of starchy cooking water.
  6. Blend the Sauce: Tip the sauce into a blender with most of the basil leaves (reserving a few for serving) and blend until smooth. Return the sauce to the casserole pan and stir through the cooked pasta, loosening with the reserved pasta water if necessary.
  7. Assemble and Bake: Grate over the Parmesan and stir in the frozen spinach. Sprinkle the garlic breadcrumbs over the top. Bake for 20 minutes until the breadcrumbs are golden, the pasta is tender, and the sauce is bubbling.
  8. Serve: Let sit for a couple of minutes, then sprinkle with the reserved basil leaves and finish with a final grating of Parmesan. Serve with a crisp green salad.
Jamie Oliver Vegetarian Pasta Bake
Jamie Oliver Vegetarian Pasta Bake

Recipe Tips

  • Undercook the pasta: Boil the pasta for 1-2 minutes less than the package suggests. This ensures it doesn’t become too soft when baked in the oven.
  • Use starchy pasta water: When mixing the sauce and pasta, add a little reserved pasta water. It helps the sauce stick and creates a smooth texture.
  • Don’t skip the garlic breadcrumbs: These add a crispy, golden topping that makes the dish even more delicious. Make sure to toast them until they’re perfectly crispy.
  • Let it sit before serving: After baking, let the pasta bake sit for a couple of minutes. This helps the flavors set and makes serving easier.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover pasta bake cool to room temperature. Then, cover it with plastic wrap or store it in an airtight container. It will last in the fridge for up to 3 days.
  • Freeze: Allow the pasta bake to cool to room temperature. Then, wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
  • Reheat: Preheat the oven to 180°C (350°F). Cover the pasta bake with foil and bake for 15–20 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top.

Nutrition Facts

Serving Size: 1 serving (of 8)

  • Calories: 529
  • Total Fat: 14.8g
  • Saturated Fat: 4.6g
  • Total Carbohydrate: 67g
  • Dietary Fiber: 6g
  • Sugars: 11g
  • Protein: 22g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Pasta Bake

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesServings:8 servingsCalories:529 kcal Best Season:Suitable throughout the year

Description

This easy and delicious vegetarian pasta bake by Jamie Oliver is a comforting, hearty meal perfect for any night. With a rich tomato sauce, tender pasta, and crispy garlic breadcrumbs, it’s a simple dish that’s both nutritious and full of flavor. You can easily customize it with whatever veggies or pasta you have on hand.

Ingredients

Instructions

  1. Prepare the Garlic Breadcrumbs: Tear the garlic bread into a blender and blitz into fine crumbs. Mix in a little olive oil and set aside.
  2. Preheat and Prepare Vegetables: Preheat the oven to 180°C (350°F) / gas mark 4. Peel and finely slice the garlic, trim, wash, and finely slice the white part of the leeks (save the green tops for soups or stocks).
  3. Cook the Leeks and Garlic: Drizzle 2 tablespoons of olive oil into a large shallow casserole pan over medium heat. Add the garlic, finely slice the basil stalks, then add them along with the dried oregano. Fry gently for 2 minutes.
  4. Add Tomatoes and Simmer: Add the chopped leeks, season with salt and pepper, and cook gently for 10 minutes until softened, stirring regularly and adjusting the heat as needed. Add the tomatoes, breaking them up with a spoon. Half-fill each tin with water, swirl, and pour into the pan. Bring to a boil, reduce to low, and simmer for 15–20 minutes.
  5. Cook the Pasta: Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes. Drain, reserving a mugful of starchy cooking water.
  6. Blend the Sauce: Tip the sauce into a blender with most of the basil leaves (reserving a few for serving) and blend until smooth. Return the sauce to the casserole pan and stir through the cooked pasta, loosening with the reserved pasta water if necessary.
  7. Assemble and Bake: Grate over the Parmesan and stir in the frozen spinach. Sprinkle the garlic breadcrumbs over the top. Bake for 20 minutes until the breadcrumbs are golden, the pasta is tender, and the sauce is bubbling.
  8. Serve: Let sit for a couple of minutes, then sprinkle with the reserved basil leaves and finish with a final grating of Parmesan. Serve with a crisp green salad.

Notes

  • Undercook the pasta: Boil the pasta for 1-2 minutes less than the package suggests. This ensures it doesn’t become too soft when baked in the oven.
  • Use starchy pasta water: When mixing the sauce and pasta, add a little reserved pasta water. It helps the sauce stick and creates a smooth texture.
  • Don’t skip the garlic breadcrumbs: These add a crispy, golden topping that makes the dish even more delicious. Make sure to toast them until they’re perfectly crispy.
  • Let it sit before serving: After baking, let the pasta bake sit for a couple of minutes. This helps the flavors set and makes serving easier.
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