Pasta is a staple of comfort eating. Who doesn't love a nice hot pot of cheesy pasta and a couple veggies thrown in for good measure? Just because it's a comfort food, doesn't mean you have to feel bad about it! Plus, it also takes about 30 minutes to cook.

Here's our recipe for a delicious Baked Cheesy Vegetable Fusilli, all with ingredients you can get from our store!

Ingredients

• 400 g dried pasta (Can be fusilli or any other type you'd like)

• 1 tbsp vegetable oil

• 1 large red onion peeled and chopped into wedges

• 1 red bell pepper de-seeded and chopped into large chunks

• 1 yellow bell pepper de-seeded and chopped into large chunks

• 1 large or 2 small zucchini chopped into chunks

• ¼ tsp salt

• ¼ tsp pepper

• 2 cloves garlic peeled and minced

• 1 tbsp tomato puree paste

• ½ tsp dried oregano

• ½ tsp dried thyme

• 2 x 400 g (2 x 14 oz) tinned chopped tomatoes

• 120 ml (1/2 cup) double (heavy) cream

• 100 g (3 packed cups) fresh baby spinach

• 100 g (1 cup) strong cheddar cheese grated

• 100 g (1 cup) mozzarella grated

• Small bunch parsley roughly torn

Directions

• Preheat the oven to 190C/375F 

• Boil a large pan of water and cook the pasta. Drain.

• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.

• Add the chopped peppers, zucchini, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.

• Stir in the tinned tomatoes and cream, bring to a gentle bubble.

• Once the pasta is cooked then drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.

• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

• Take out of the oven and top with parsley before serving.