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Pizza pasta bake

Pizza pasta bake


Can’t choose between pizza and pasta? With this easy midweek dinner, you don’t have to!

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2921kj 697kcal
  • Fat
    High 40%
  • Saturates
    High 51%
  • Sugar
    Low 22%
  • Salt
    Low 29%

% of adult’s reference intake | Carbohydrates per serving : 77g


  • 1 red and 1 yellow pepper, cut into chunks
  • ½ aubergine, cut into chunks
  • 1 tbsp Co-op olive oil
  • 300g Co-op penne
  • 400g tomato sauce (see recipe below)
  • 1 tsp dried oregano
  • Handful basil, chopped, plus leaves to garnish
  • 100g pack Co-op Milano salami, cut into 1cm strips
  • 125g ball Co-op mozzarella, grated
  • 300ml Co-op semi-skimmed milk
  • 2 large Co-op British free range eggs
  • 8 Co-op piccolo tomatoes, halved
  • Rocket, to serve


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the peppers and aubergine on a lined baking tray and drizzle with the olive oil
  3. Season, then roast until tender — 20-25 mins
  4. Cook the pasta for 2 mins less than as per the pack instructions, then drain and set aside
  5. In a large bowl, combine the cooked pasta, tomato sauce, roasted veg, oregano, basil, and three-quarters each of the salami and mozzarella
  6. Put the milk and eggs in a separate bowl and whisk well until combined
  7. Pour over the pasta and give it a mix again
  8. Transfer to a large nonstick, ovenproof frying pan and press down
  9. Scatter over the rest of the salami and mozzarella and top with the tomatoes
  10. Bake for 25-30 mins, until the top is golden and crispy
  11. Leave in the pan for about 10 mins to cool and set slightly before slicing up
  12. Serve with the salad

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