Healthy Italian Casserole
This Casserole is a great way to use any leftover vegetables or vegetables that are needed to be used up. It will freeze well too! Bulk up the recipe by adding extra vegetables such as red or green peppers, aubergine or a tin of chickpeas instead of the bacon pieces to make a great vegetarian lunch.
4 people
30 minutes
10 minutes
Ingredients
- 2 - Carrots peeled and chopped
- 1 - Courgettes
- 2 tsp Dried Mixed Herbs
- 4 cloves Garlic peeled and chopped
- 2 - Onions chopped
- 1 - Pepper
- 1 tbsp Rapeseed Oil
- 1 - Salt
- 150 g SuperValu Lean Diced Bacon Pieces 150g
- 400 g SuperValu Spaghetti broken into small 5cm pieces
- 500 g SuperValu Tomato Passata or diced tomatoes
- 2 litre Vegetable Stock
Method
- Heat the oil in a large saucepan over high heat. Add the bacon pieces and fry for one minute until coloured. Add in the garlic, onion, carrot, and dried herbs. Stir to evenly cook and colour for 4 – 5 minutes.
- Add the courgette pieces, vegetable stock, tomato passata, salt and pepper and bring to the boil. Reduce the heat to a medium/ low heat and cover with a lid. Simmer for 10 - 15 minutes until the vegetables are softened. Add the pasta pieces, cover with the lid and continue to simmer for a further eight minutes.
- Ladle the vegetables and pasta casserole in bowls and enjoy with some crusty bread.
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