I love how versatile pasta bakes can be. You can add any veg or meat you want with any sauce you want. The other advantage is that it can be made in advance and kept in the fridge/freezer until you are ready to bake it.
I almost always make a tomato-ey pasta bake topped with plenty of grated cheese. This time I decided to use the bottle of Sicilian pasta sauce I had in my cupboard. I really don’t know why I bother buying bottled sauce. It always looks nice and this one doesn’t have any nasty stuff in it either but… its just not the same as making it from scratch. And to be honest, it doesn’t take any longer. I’m not saying the sauce wasn’t nice. It was. but, it just didn’t hit the spot.
The recipe I decided to post is my own and does not include the use of a bottled sauce. Feel free to use a bottled sauce if you have it. I know some people are going to be surprised and are probably shocked that I’m endorsing bottled sauce. I’m not that much of a food snob lol. A good bottled sauce can make all the difference in a weekday dinner. Especially if you like tomato based sauces. Ideally, I would love to make every dish from scratch. The problem with certain tomato sauces however, is that it needs time for the flavours to develop. Something that is in short order, especially on a weekday. All I will say is, pick wisely.