This is a great dinner to get your little ones eating their veg. We made it this morning to take to a friend's house for lunch. We wanted something quick and easy that would feed four of us for lunch and then do the dinner as well. We've actually ended up with some left over for dinner tomorrow. I thought I'd share this as my friend was very complimentary about it today, and her little girl ate lots of it too!
Ingredients:
2 garlic cloves
1 onion
4 tomatoes
500g (1 carton) passata (or 2 tins chopped tomatoes)
2 peppers
1 leek
4 carrots
Mushrooms (we only had one so chopped it fine, but add as many as you want!)
Frozen peas
2//3 jar pesto
Grated cheese (as much or as little as you like)
500 g bag of macaroni pasta (or whatever pasta you have)
Generous pinch of black pepper, 1 tbsp sugar (optional) and italian herbs (2 tbsp)
1) Cook your pasta, drain and rinse with cold water. Stand off to the side. Also start your sauce by lightly frying off the 2 cloves of garlic and onion. Turn on your oven, set to 180degC (about 350degF, gas mark 4).
2) Add about 4 tomatoes (chopped), cook through.
3)Add the pepper, mushroom, leek, and carrots (to be honest just use whatever veg you have in the fridge) and cook through (lightly - you don't want tocook the veg too much as they'll be overcooked)
4) Add the passata, pepper, sugar and herbs to the veg/garlic/onion mix. Mix well and cook on the hob for 15 minutes at a simmer. You just want to cook the veg through and reduce the sauce a bit.
5) Get your dish ready. I use a large glass roaster. Pour in the pasta and veg/sauce mix, add the pesto and then put in a generous amount of frozen peas. Stir well and get all the pasta well covered. Even out the pasta level.
6) Top with cheese (you can also use a cheese and crushed breadsticks if you want it crunchy).
7) Bake for about 1/2 hour.
8) Et voila - enjoy your dish with your family! It goes well with crusty bread and salad.
Nikki
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