The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mozzarella, Rosemary & Aubergine Pasta Bake
The ultimate comfort food. This classic pasta bake is packed with roasted sweet potato fresh tomatoes and cavolo nero. Our speedy garlic rosemary paste and chilli flakes bring warmth. The star of the show? Cheesy mozzarella on top.
5 plants
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g sliced cavolo nero
- 120g brown rice penne (Eggs)
- 110g baby tomatoes
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 small sweet potato
- ½ tsp chilli flakes
- 125g mozzarella (Milk)
Nutritional Information
Calories: 682
Protein: 23g
Carbs: 81g
Fat: 31g
Ingredients
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 0.5 tsp chilli flakes (use half)
- 4 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice penne (use half) (Eggs)
- 1 small sweet potato (use half)
- 125g mozzarella (use half) (Milk)
- 80g sliced cavolo nero (use half)
- 110g baby tomatoes (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 682
Protein: 23g
Carbs: 81g
Fat: 31g
Mozzarella, Rosemary & Aubergine Pasta Bake
The ultimate comfort food. This classic pasta bake is packed with roasted sweet potato fresh tomatoes and cavolo nero. Our speedy garlic rosemary paste and chilli flakes bring warmth. The star of the show? Cheesy mozzarella on top.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Dice the sweet potato into 2cm cubes. Place into a medium baking dish, toss with 1 tbsp oil and season with a pinch of sea salt and black pepper. bake for 20-25 mins, until soft and golden.
- Boil a half-full kettle. Dissolve half the stock cube in a jug with 150ml boiling water (75ml for 1 person). Add the sundried tomato paste, garlic herb paste and chilli flakes (to taste), then stir to combine and set aside. Halve the tomatoes.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 6-7 mins, until almost cooked. In the final 2 mins of cooking, add the cavolo nero to the pan. Drain all together and set aside.
- Once the sweet potato is cooked, add the tomatoes, stock mixture, cooked penne and cavolo nero to the baking dish and stir to combine with the auberine. Tear over the mozzarella, then grill together for 7-10 mins, until golden and bubbling.
- Serve the pasta bake straight to the table.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.