Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large leeks , white parts only, split in half lengthwise and cut into bite-sized pieces
- 1 medium red onion , cut into eighths
- 1–2 red bell peppers , cut into wide strips
- Olive oil
- 2 fresh sprigs of thyme
- Vegetable stock or water
- 4 large garlic cloves, chopped
- 1 ½ cups (360 ml ) tomato sauce
- ½ cup (120 ml) chopped fresh basil
- ¼ cup (60 ml) white wine
- 1 tbsp (or less) of salt
- ¾ pound (330 g ) dried penne or other pasta
- ⅓ cup (80 ml) grated Parmesan cheese
- 3 ounces (85 g) mozzarella or goat cheese (optional)
Directions
Preheat oven to 425°F (220°C).
Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast in the preheated oven until they are cooked and start to brown (about 30–45 minutes). Check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.
While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then, turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!
Turn oven down to 375°F (190°C). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.
Boil a large pot of water, and add the salt and pasta. Cook the pasta for about 6–8 minutes until al dente .
Drain pasta, and add it to the sauce and vegetables. Add the cheese and mix it all.
Grease a 2–2 ½ quart casserole dish , and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375°F (190°C) oven.