Ingredients: 500g Passata or a tin of tomatoes, 200g Pasta (I used penne but any will do), 100g Broccoli, 3 carrots (125g), 125g Cabbage, 1 small onion diced (100g), Olive Oil, Oregano and Basil for seasoning, 50g Mature Cheddar (would also work with mozarella, feta etc).
Chop vegetables up according to your baby's development. If they have mastered the pincer grip you can chop into smaller pieces otherwise just chop it into sticks and broccoli trees. Ethan loves broccoli trees the best out of all veg, I think I do too!
Method: Preheat oven to 200'C/400'F/Gas Mark 6. Put some olive oil in a wok and stir fry until clear, add carrots followed by broccoli and shredded cabbage. Meanwhile make up pasta according to instructions on packet. When vegetables are done (Ethan likes his with a bit of crunch in them as do we!) pour into a casserole dish and add passata. Then add pasta and herbs and stir until well combined. Sprinkle cheese on top and place in oven til cheese melts. This comes out of oven fairly cool still as passata is added cold so I was able to serve Ethan straight away but do check is cool enough before giving to baby.
Ethan loved this meal. It's very simple but he wolfed a huge portion down. I think he liked the al dente pasta and vegetables as he has 2 more teeth coming through at the moment so it's comforting to bite on.
oh this is nice and simple. *adds to list*
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