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.
Sundried Tomato Pasta Bake with Wholewheat Penne, Mozzarella & Garlic Crumb
This pasta bake will go down a treat with the whole family! Wholewheat penne joins a creamy sundried tomato sauce and gooey mozzarella, plus pepper and broccoli for your veg. For little foodies, feel free to serve the pepper as crunchy crudités on the side. Sprinkle a garlic crumb on top, then bake until golden. Clean plates guaranteed!
1/3 daily fibre
New
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 240g Tenderstem broccoli
- 2 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 125g mozzarella (Milk)
- 2 pepper
- 2 garlic clove
- 400g passata (tomatoes, salt, citric acid)
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 1 handful of fresh basil
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
Nutritional Information
Calories: 509
Protein: 23g
Carbs: 71g
Fat: 14g
Sundried Tomato Pasta Bake with Wholewheat Penne, Mozzarella & Garlic Crumb
This pasta bake will go down a treat with the whole family! Wholewheat penne joins a creamy sundried tomato sauce and gooey mozzarella, plus pepper and broccoli for your veg. For little foodies, feel free to serve the pepper as crunchy crudités on the side. Sprinkle a garlic crumb on top, then bake until golden. Clean plates guaranteed!
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
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with baking paper
- Bring a large saucepan with salted water to the boil
- Pull out at large oven-safe pan, a sieve & a measuring jug
Do the prep & start the sauce
- Dice the peppers into 1cm chunks (make it kid friendly: leave the peppers out of the sauce and serve as crunchy crudités on the side). Finely dice the onions. Trim and halve the broccoli. Finely chop or crush the garlic
- Heat the large oven-safe pan with 1 tsp oil. Once hot, add the pepper and onion and cook for 3-4 mins, until softened
Build the flavour
- Meanwhile, add one and a half packs of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
- Add the sundried tomato paste and half the garlic to the pepper pan. Cook for 1 min, then add the passata and 100ml water. Bring to a boil and simmer for 5 mins, until thickened
- Add the broccoli to the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper (if you prefer to boil, add the broccoli to the pasta saucepan in the last 4 mins of cooking)
Oven time
- Roughly chop the basil
- Stir the pasta into the sauce, along with the nutritional yeast and half the basil. Add a splash of water if it looks dry
- Tear over the mozzarella, then sprinkle over the pea crumb and remaining garlic. Drizzle with 1 tsp oil
- Bake the pasta and the broccoli for 10 mins, until the mozzarella is bubbling and the broccoli is tender
Plate up
- Serve the pasta bake into bowls, with the broccoli alongside. Sprinkle with the remaining basil
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.