Tomato & Vegetable Pasta Bake With A Greek Yoghurt Twist

Pasta BakeThe Greek yoghurt adds a creaminess to the recipe, but with a lighter and fresher taste.

Serves: 4

Prep time: 10 mins

Cook time: 50 mins

What You’ll Need:

  • 2 peppers (green and red), deseeded and sliced
  • 1 courgette, trimmed & sliced into half moons
  • 1 aubergine, trimmed & cubed
  • 1 red onion, peeled and cut into 6 wedges
  • 1tsp oregano
  • 2tbsp olive oil
  • 300g penne pasta (or any other pasta shape)
  • 2x 390g carton Sainsbury’s Chopped Tomatoes with Basil & Oregano
  • 200ml Greek yoghurt
  • 50g Sainsbury’s Lighter Mature Cheddar, grated

What To Do:

  • Preheat the oven to 200/180/Gas 6. In a large roasting tin, toss together the peppers, courgette, aubergine, red onion, oregano and olive oil. Put in the oven and roast for 25-30 minutes, shaking the tin occasionally.
  • Meanwhile, put the pasta in a large saucepan and cover with salted boiling water. Bring back to the boil, then cook for 8-10 minutes until just al dente. Drain, and then mix well with the chopped tomatoes and yoghurt.
  • Gently toss the vegetables through the pasta and then spoon into a 20cm square ovenproof dish.
  • Sprinkle over the cheese and then bake in the oven for 20 minutes until bubbling and the cheese is brown.




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