Compressed little twist skin 2
Compressed 1024x135 skin2
Compressed skin 640x60 2 Responsiveness fix

Ingredients

  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced
  • 1 courgette, trimmed and sliced into half moons
  • 1 aubergine, trimmed and cubed
  • 1 red onion, peeled and cut into 6 wedges
  • 1 tsp oregano
  • 2 tbsp olive oil by Sainsbury's
  • 300 g penne pasta (or any other pasta shape)
  • 2 x 390g carton Sainsbury’s chopped tomatoes with basil and oregano
  • 200 ml Greek-style yogurt
  • 50 g lighter mature cheddar by Sainsbury's, grated

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, 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.

  2. 2

    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 Greek-style yogurt.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 1796kj 429kcal 21%
  • Fat 8.4g 12%
  • Saturates 3.6g 18%
  • Sugars 19.6g 22%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

60.1g carbohydrate 5.7g fibre 25.4g protein

 
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