Vegetable Risoni Bake

This Vegetable Risoni Bake is something that is so quick and easy to whip and provided you have a packet of risoni the rest of the ingredients are generally found in most fridges and pantries. It’s very adaptable so you can use any vegetables you like in this. Change up the flavours

I have tried this a two different ways a few times in an attempt to see what version is better. I have done this as an all in one meal and also as separate components and combining. I find when cooking all in one it goes a little gluggier then Id like (kiddies weren’t fussed) so for best results I always cook the sauce and pasta separately then pop into the oven to bake.

This is a great meal for kiddies, babies included. Simply blend for little bubs or serve as is for older ones.

You can certainly add some bacon, tuna or shredded chicken to this dish if you wanted. If you are using bacon simply cook at the same time as the onion and garlic. If you want to add tuna or precooked shredded chicken, add before baking.

 Don’t worry! I haven’t forgotten you. You will find instructions for this Vegetable Risoni Bake below the tmx instructions.

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Vegetable Risoni Bake

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• Total Time: 45

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Ingredients

Scale 1x2x3x

• 400g risoni
• 100g grated cheese

Sauce

• 1 onion, peeled and quartered
• 2 garlic cloves, peeled
• 10g oil
• 1 carrot, roughly chopped
• 1 zucchini, roughly chopped
• 20g baby spinach leaves
• 1 red capsicum, roughly chopped
• 1/2 medium sized sweet potato, peeled and roughly chopped
• 400g tinned diced tomatoes
• 2 tablespoon worstershire sauce, see note
• 1/2 cup of water with 1 teaspoon vegetable stock concentrate or stock cube added to it
• Pepper to taste

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Instructions

1. Preheat oven to 180 degrees.
2. Cook pasta according to packet instructions.
3. Place onion and garlic into bowl.
4. Blitz on speed 7 for 5 seconds.
5. Add oil and cook at 100 degrees, speed 2 for 4 minutes.
6. Add remaining vegetables.
7. Blitz on speed 7 for 4 seconds. Blitz longer if you would like finer vegetables. The choice is yours.
8. Add tomatoes, sauce and stock.
9. Cook at 100 degrees, speed 3 for 12 minutes.
10. Drain pasta once cooked, add to the veggie sauce and mix on reverse, speed 3 to combine.
11. Pour into a oven proof dish and sprinkle grated cheese over the top.
12. Bake until cheese is golden. Approximately 20 minutes.
13. Serve with salad and garlic bread.

Notes

• Use a anchovy free Worcestershire sauce if you want this to remain a vegetarian dish.

• Prep Time: 5
• Cook Time: 40

Nutrition

• Serving Size: 4

 

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Vegetable Risoni Bake

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• Author: The road to loving my Thermo Mixer
• Total Time: 50

Print Recipe

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Ingredients

Scale 1x2x3x

• 400g risoni
• 100g grated cheese

Sauce

• 1 onion, diced
• 2 garlic cloves, crushed
• 10g oil
• 1 carrot, grated
• 1 zucchini, grated
• 20g baby spinach leaves
• 1 red capsicum, diced fineley
• 1/2 medium sized sweet potato, grated
• 400g tinned diced tomatoes
• 2 tablespoon worstershire sauce, see note
• 1/2 cup of water with 1 teaspoon vegetable stock concentrate or stock cube added to it
• Pepper to taste

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Instructions

1. Preheat oven to 180 degrees.
2. Cook pasta according to packet instructions.
3. Add oil, onion and garlic to a pan over medium heat.
4. Cook until transcluent and aromatic.
5. Add remaining vegetables.
6. Cook for 5 minutes until slightly softened, stiring often.
7. Add tomatoes, sauce and stock.
8. Simmer for 12 minutes.
9. Drain pasta once cooked, add to the veggie sauce and stir to combine.
10. Pour into a oven proof dish and sprinkle grated cheese over the top.
11. Bake until cheese is golden. Approximately 20 minutes.
12. Serve with salad and garlic bread.

Notes

• Use a anchovy free Worcestershire sauce if you want this to remain a vegetarian dish.

• Prep Time: 10
• Cook Time: 40

Nutrition

• Serving Size: 4