2 tbsp olive oil
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
350g small cauliflower florets
1 large courgette, roughly chopped
100g mushrooms, sliced
2 large tomatoes, roughly chopped
Large handful baby spinach leaves, chopped
1 tsp dried oregano
350g tub fresh four-cheese pasta sauce
100g Red Leicester cheese, grated
Freshly chopped parsley, to garnish
Cheesy Vegetable Gratin
Ready in 55 minutes
This warming one-pan family dish is packed with winter vegetables and topped with a rich cheese sauce. It’s great for a midweek meat-free meal.
Preheat the oven to 200C/180C Fan/Gas Mark 6. Heat the oil in a large ovenproof frying pan over a medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for a further minute.
Add the cauliflower, courgette and mushrooms and cook, stirring, for 5-6 minutes, then stir in the tomatoes, spinach and oregano. Season to taste with salt and freshly ground black pepper. Pour over the pasta sauce and turn gently to coat the vegetables. Drop spoonfuls of the passata on top and scatter over the grated cheese.
Bake in the preheated oven for 25-30 minutes until golden and bubbling. Garnish with freshly chopped parsley and serve straight from the pan with toast or crusty bread.
No Pan, No Problem: If your frying pan is not suitable for use in the oven, transfer the vegetables to a large shallow baking dish before pouring over the cheese sauce.
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