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One-pan family supper - great with warm crusty bread! 
Ready in : 55 minutes 
Serves :
Ingredients : 
2 tbsp olive oil 
1 large onion, peeled and roughly chopped 
2 garlic cloves, peeled and crushed 
350g small cauliflower florets 
1 large courgette, roughly chopped 
100g mushrooms, sliced 
2 large tomatoes, roughly chopped 
Large handful baby spinach leaves, chopped 
1 tsp dried oregano 
350g tub fresh four-cheese pasta sauce 
150ml passata 
100g Red Leicester cheese, grated 
Freshly chopped parsley, to garnish 
Method : 
Preheat the oven to 200C/180C fan/gas mark 6. Heat the oil in a large ovenproof frying pan (see TIP) over a medium heat. 
Add the onion and cook for 4-5 minutesuntil softened. Stir in the garlic and cook for a further minute. 
Add the cauliflower, courgette and mushrooms and cook, stirring, for 5-6 minutes, then stir in the tomatoes, spinach and oregano. Season to taste with salt and freshly ground black pepper. 
Pour over the pasta sauce and turn gently to coat the vegetables. Drop spoonfuls of the passata on top and scatter over the grated cheese. 
Bake in the preheated oven for 25-30 minutes until golden and bubbling. 
Garnish with freshly chopped parsley and serve straight from the pan with toast or crusty bread, if liked. 
TIP : If your frying pan is not suitable for use in the oven, transfer the vegetables to a large shallow baking dish before pouring over the cheese sauce. 
Tagged as: Recipes
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