250g pasta (penne or fusilli — whole wheat if preferred)
1 cup zucchini, grated
1 cup carrots, finely chopped or grated
1/2 cup frozen peas or sweet corn
2 cups tomato passata or pasta sauce (sugar-free if possible)
1 garlic clove, minced
1/2 onion, finely chopped
1/2 tsp dried oregano
Salt & pepper to taste
1 tbsp olive oil
1 cup shredded mozzarella
1/4 cup grated parmesan (optional)
Instructions:
Cook the Pasta: Boil pasta in salted water according to package instructions. Drain and set aside.
Make the Veggie Sauce: In a large pan, heat olive oil. Sauté onion and garlic until soft. Add grated zucchini, carrots, and peas or corn. Cook for 5–7 minutes until soft. Pour in tomato sauce, oregano, salt, and pepper. Let simmer for 10 minutes.
Combine: Mix cooked pasta with the veggie sauce in a large bowl or directly in a baking dish.
Bake: Pour the pasta mixture into a greased baking dish. Top with shredded mozzarella and a sprinkle of parmesan if using. Bake at 180°C (350°F) for 15–20 minutes until bubbly and golden on top.
Serve With:
A simple side salad
Steamed broccoli or cucumber sticks for crunch
Garlic toast or whole-grain bread
It Works for Families because :
Kids love the cheesy top, and the veggies are finely grated (they usually don’t notice!)
Can be made ahead and frozen in portions
Works well for picky eaters — you can add or swap in other veggies
