Pasta Bake

Pasta Bake

Pasta Bake

Allergens: celery, milk, wheat


Ingredients (to serve 10 children)

15ml olive oil

1 onion, chopped

2 cloves of garlic

2 carrots, chopped

1 pepper, sliced

0.5 courgette, sliced

0.5 aubergine, sliced

800g chopped tomatoes

1 vegetable stock cube (may contain celery), made up with 500ml boiling water

300g cooked lentils, drained

500g wholewheat penne pasta (contains wheat)

250g mature cheddar cheese (contains milk)

600g French bread (contains wheat)



  1. Heat the oil in a large non-stick pan and gently cook the onion and garlic until soft.
  2. Put all the vegetables, lentils and stock in a slow cooker and cook for 2 hours on a low heat until the carrots are soft
  3. Blend the mixture to form a thick sauce, taste for seasoning
  4. Place pasta at the bottom of baking dish and cover with the sauce, add extra water if required to cover
  5. Top with cheese and bake at 160ºC for 40 minutes
  6. Bake the bread according to packet insructions



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