Name: Cheesy zucchini, cherry tomato and pesto pasta bake
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: Serves 6
Ingredients: 1.4 litres (49 fl oz) tomato passata (puréed tomatoes); 2 large zucchini (courgettes), cut into approximately 1 cm (½ inch) dice; 125 ml (4 fl oz/½ cup) basil pesto, purchased; 500 g (1 lb 2 oz) penne pasta (or your favourite pasta shape); 250 g (9 oz) cherry tomatoes; 2 tablespoons olive oil; 50 g (1¾ oz/½ cup) grated parmesan cheese; 200 g (7 oz/1½ cups) grated mozzarella cheese

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This recipe is great when you have to get the kids to sport, music lessons or have a few errands to run. Everything can be thrown into the slow cooker and left for 2–2½ hours. Dinner is ready the moment you walk back in the door.

Ingredients

2 tablespoons olive oil
2 large zucchini (courgettes), cut into approximately 1 cm (½ inch) dice
250

Method

Heat the oil in the insert pan of the slow cooker or a frying pan over medium heat and cook the zucchini for 5–6 minutes until lightly golden.

Return the insert pan, if using, to the slow cooker, or transfer the zucchini to the slow cooker with the cherry tomatoes, pesto, mozzarella and half the parmesan.

Add the pasta and the passata, then add