Pasta Bake

imageThis recipe was created by my Big Bear for a quick, tasty tea. It is also has the added bonus of being dairy, egg, wheat, gluten, soya and nut free.

Ingredients (serves 4)

2 tins of chopped tomatoes

250g of brown rice pasta

2 cloves of garlic finely chopped

1 chopped onion

1 sliced pepper

1 chopped carrot

2 handfuls of peas

2 handfuls of sweetcorn

5 rashers of bacon sliced

mixed herbs and seasoning – to taste

Olive oil



  • Pre-heat the oven to 200°C. Heat the olive oil in a large saucepan over a moderate heat.
  • Sweat the onion and garlic for 4-5 minutes until soft, stirring occasionally.
  • Add the carrot, pepper and bacon to the pan
  • Add the chopped tomatoes, stirring well, then add the mixed herbs and seasoning. Simmer the sauce for 8-10 minutes until thickened.
  • Cook the pasta in a large saucepan of boiling, salted water for 6-7 minutes. Drain and cool. Combine the pasta with the sauce in a large mixing bowl, mixing well.
  • Spoon into a large ovenproof, glass baking dish.









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