Veg pasta bake is pretty dull I'm afraid, but DC love it.
Chop red onions, red or yellow peppers, courgettes and garlic, (You can add other veg - I often add fennel and celery - would add aubergine but DC don't like it.) Fry gently in a bit of olive oil. Then add chopped tomatoes in tomato juice, some herbs (Italian seasoning or oregano) and veg bouillon powder or a veg stock cube. Turn down low, stir occasionally and add a splash of red wine or water if it reduces too much.
While it's bubbling, cook the pasta and pre heat either the oven or the grill, depending on how much time you have.
Drain 1-2 mozzarella balls and slice.
When pasta is cooked, drain it and toss it in the veg mix. Then layer in a baking dish, with mozzarella in middle and on top. Bake for 20 mins or so. If in a hurry, put all cheese on top, not in middle and just grill until it melts and is a bit golden and bubbly.
Thai curry is:
carton of coconut milk
Lemongrass
Fresh Ginger
fresh chilli
fresh coriander.
Butternut squash (peeled and cut into 1/2 inch cubes)
baby corn
sugar snap peas
green beans
red and yellow peppers
quorn chunks optional.
Heat oven to around 200C.
Put coconut milk in a casserole dish. Grate in fresh ginger & lime zest. Slice the lemongrass very finely but not right down to the root. Fan it out, and bash it a bit to release flavours and put it in the casserole. Add the veggies, (except sugarsnaps and beans) and the quorn but not the chilli (unless your DC love it) or the coriander. Bake in the oven for 25 mins. Take out stir, add the green veg. Back in oven for 10 mins. Meanwhile, finely dice chili and coriander, and squeeze lime juice. Cook rice. Stir in lime juice before serving and put chilli and coriander in separate dish to sprinkle on so DC don't gag on it! 