Lola’s quick vegan pasta bake

Lola came up with this idea for a quick and healthy lunch or dinner. It is best to use the super large pasta shells.


1 packet of large pasta shells

250g cherry tomatoes

Olive oil

1 red onion

2 cloves garlic

1 tin tomatoes

1 tablespoon tomato puree

1 tablespoon of oregano

1 jar pesto pasta (vegan) or you can make your own pesto


Cook the pasta in boiling water according to the packet instructions and drain and set aside when almost cooked. Pre-heat your oven to 180 degrees.

Chop the onion and garlic and cut the tomatoes into quarters.

Add 1 tablespoon of olive oil to a hot pan and add the onions and stir for 5 minutes until softened. Add the garlic and oregano and stir for a further 3 minutes. Add the chopped tomatoes, tomato puree and tinned tomatoes and leave to simmer for 10 minutes until the sauce has thickened. Add salt and pepper to taste.

Once the shells have cooled slightly, tip them into an oven proof dish and arrange so the opening of the shells are visible. Add 1/2 teaspoon of pesto sauce into each shell.

Next pour over your tasty tomato sauce over all of the shells and bake in the oven for 15 minutes until the sauce is bubbling.

Serve with a green salad and crusty bread.


You can make your own pesto sauce if you have time but shop bought sauce tastes fine.

You can add grated cheese on top of the pasta and cook until the cheese melts.

Finally you can change the tomato sauce by adding a combination of all or some olives, peppers, courgettes and chilli to the pasta sauce to make it even tastier.