Vegetable Pasta Bake Recipe
Description
This vegetable pasta bake is a hearty, comforting, and wholesome dish, perfect for weeknight dinners or meal prep. Loaded with colorful vegetables, smothered in a rich tomato sauce, and topped with golden melted cheese, it offers a delicious way to get your daily veggie intake while enjoying a satisfying meal.
Ingredients (Serves 6)
For the pasta bake:
350g (12 oz) penne or fusilli pasta
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 zucchini (courgette), sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
200g (7 oz) mushrooms, sliced
150g (5 oz) spinach
1 can (400g/14 oz) chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
150g (5 oz) grated mozzarella
50g (1.8 oz) grated parmesan (optional)
Optional additions:
1/2 tsp chili flakes for spice
1/2 cup ricotta or cottage cheese for creaminess
Instructions
Preheat oven to 180°C (350°F).
Cook pasta in salted boiling water until al dente (about 8–10 minutes). Drain and set aside.
Sauté vegetables:
Heat olive oil in a large skillet.
Add onion and garlic, sauté until soft.
Add zucchini, bell peppers, and mushrooms. Cook for 5–7 minutes until softened.
Add spinach and let it wilt.
Make the sauce:
Stir in chopped tomatoes, tomato paste, oregano, and basil.
Simmer for 10 minutes. Season with salt, pepper, and chili flakes if using.
Combine the cooked pasta with the sauce and vegetables. Add ricotta if desired.
Assemble:
Transfer to a greased baking dish.
Sprinkle mozzarella and parmesan over the top.
Bake for 20–25 minutes until bubbly and golden on top.
Serve hot, garnished with fresh basil or parsley.
Nutritional Information (Per Serving – Approximate)
Calories: 410
Protein: 16g
Fat: 14g
Saturated Fat: 6g
Carbohydrates: 53g
Fiber: 6g
Sugar: 9g
Sodium: 450mg
(Values vary based on specific ingredients and brands used.)
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Common Questions & Answers
Q: Can I make this pasta bake vegan?
A: Yes! Use vegan cheese or nutritional yeast instead of dairy cheese. Make sure the pasta is egg-free.
Q: Can I freeze it?
A: Absolutely. Let it cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered in the oven.
Q: What other vegetables can I use?
A: You can add broccoli, cauliflower, eggplant, peas, or corn—whatever you like or need to use up.
Q: Can I make it ahead of time?
A: Yes, you can assemble it and refrigerate (uncooked) for up to 24 hours before baking.
Q: What protein can I add?
A: Try cooked lentils, chickpeas, t
ofu, or grilled chicken for added protein.
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