3 cheese baked tomato spaghetti with black beans

This vegetarian cheesy baked spaghetti dish is so easy you won't believe it. Wonderfully rustic with tomatoey vegetables, soft beans and oozy cheese. The use of wholewheat spaghetti gives a lovely nutty flavour and texture. It's a pasta bake, with a twist (of spaghetti!).

WHAT YOU NEED (serves 4):

One 400g tin tomatoes

250g wholewheat spaghetti

1 onion

1 red pepper

1 leek

1 clove garlic, crushed

100g button mushrooms

1 tbsp tomato puree

1 tbsp balsamic vinegar

1 tsp dried basil

1 tsp dried oregano

1 tin black beans

4 Boursin garlic cheese portions

75g grated cheddar

75g grated parmesan

1 tbsp olive oil


Preheat the oven to 180 degrees or equivalent. Chop all the vegetables into small cubes/pieces. Put the spaghetti on to boil once the vegetables are cooking. Fry the vegetables until gently until soft (about 10 minutes). Add the garlic, puree, herbs, vinegar, tinned tomatoes and the tin of black beans and continue to simmer gently with a lid on, until the pasta is ready. Keep an eye not to overcook the spaghetti, it only wants to be just al dente - with a definite bite to it - as it will cook a little in the oven. Drain the spaghetti once it's cook and toss in a little olive oil so it doesn't stick. Once the vegetables are ready add the spaghetti to the pan and mix it all together. Pour into an oven-proof dish and top with the cheeses. Bake until the cheese is melted and brown.

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