Prepped in 10 minutes, this red sauce pasta bake is laced with whatever leftover roast meat and veg you have handy, making the end-result even tastier.
- Serves6
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 300g dried pasta or 5 cups cooked pasta such as penne, rigatoni, or spirals
- 2 garlic cloves, finely chopped
- 3 x 400g cans diced tomatoes or 700ml passata
- 2 cups (300g) leftover roast meat such as beef, pork, lamb or chicken, coarsely chopped
- 1 1/2 cups (350g) cooked vegetables such as potato, pumpkin, beans, capsicum
- 1/2 cup leftover fresh herbs such as basil, parsley or oregano, coarsely torn
- 1/2 cup (40g) cheddar, mozzarella or pizza cheese, coarsely grated
- 100g fetta or other soft white cheese such as goat’s cheese or brie, coarsely crumbled
- 1/4 cup pitted olives, to serve, optional
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Method
Step 1
If using dried pasta, cook following packet directions. Drain.
Step 2
Meanwhile, spray a medium saucepan with oil. Heat over medium heat. Add the garlic and cook, stirring, for 30 sec. Add the tomatoes or passata and simmer for 15 mins. Season.
Step 3
Preheat oven to 200°C. Combine the pasta, tomato sauce, leftover roast meat, vegetables and half the herbs, cheddar and soft cheese in a 10-cup (2.5L) capacity rectangular baking dish. Sprinkle with the remaining herbs, cheddar and soft cheese. Bake for 20 mins or until golden and heated through.
Recipe tip
Use leftover meat such as pork, beef, lamb, turkey, duck or chicken.
Use leftover vegetables such as roast potatoes, roast pumpkin, roast eggplant, roast capsicum or steamed beans or broccoli.
If you have some leftover olives, scatter them over the top before baking.
You can also replace the diced tomatoes with 1 x 700g bottle of passata.
If you have any leftover wine, add it with the diced tomatoes and increase the simmering time slightly.
If you want to replace the roast meat with ham, reduce the amount to 1/2 cup.
Red sauce pasta bake
- Serves6
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 300g dried pasta or 5 cups cooked pasta such as penne, rigatoni, or spirals
- 2 garlic cloves, finely chopped
- 3 x 400g cans diced tomatoes or 700ml passata
- 2 cups (300g) leftover roast meat such as beef, pork, lamb or chicken, coarsely chopped
- 1 1/2 cups (350g) cooked vegetables such as potato, pumpkin, beans, capsicum
- 1/2 cup leftover fresh herbs such as basil, parsley or oregano, coarsely torn
- 1/2 cup (40g) cheddar, mozzarella or pizza cheese, coarsely grated
- 100g fetta or other soft white cheese such as goat’s cheese or brie, coarsely crumbled
- 1/4 cup pitted olives, to serve, optional
Description
Prepped in 10 minutes, this red sauce pasta bake is laced with whatever leftover roast meat and veg you have handy, making the end-result even tastier.
Method
Step 1
If using dried pasta, cook following packet directions. Drain.
Step 2
Meanwhile, spray a medium saucepan with oil. Heat over medium heat. Add the garlic and cook, stirring, for 30 sec. Add the tomatoes or passata and simmer for 15 mins. Season.
Step 3
Preheat oven to 200°C. Combine the pasta, tomato sauce, leftover roast meat, vegetables and half the herbs, cheddar and soft cheese in a 10-cup (2.5L) capacity rectangular baking dish. Sprinkle with the remaining herbs, cheddar and soft cheese. Bake for 20 mins or until golden and heated through.