Go Back
–+ servings
Vegetable Pasta Bake

Vegetable Pasta Bake

A veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Italian
Servings 6 servings
Calories 539 kcal

Equipment

  • large pan
  • frying pan
  • baking dish

Ingredients
  

Pasta

  • 400 g dried pasta shapes I used rigatoni

Vegetables

  • 1 tablespoon vegetable oil
  • 1 large red onion peeled and chopped into wedges
  • 1 whole red bell pepper de-seeded and chopped into large chunks
  • 1 whole yellow bell pepper de-seeded and chopped into large chunks
  • 1 large or 2 small courgette (zucchini) chopped into chunks
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic peeled and minced
  • 1 tablespoon tomato puree for US
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 400 g tinned chopped tomatoes (2 x 14 oz)
  • 120 ml double (heavy) cream (½ cup)
  • 100 g fresh baby spinach (3 packed cups)
  • 100 g strong cheddar cheese grated
  • 100 g mozzarella grated
  • 1 small bunch parsley roughly torn

Instructions
 

Preparation

  • Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.
  • Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
  • Stir in the tinned tomatoes and cream, bring to a gentle bubble.
  • Once the pasta is cooked then drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with parsley before serving.

Notes

Can be made ahead and refrigerated for up to a day. Can freeze once cooked and reheated.

Nutrition

Serving: 1servingCalories: 539kcalCarbohydrates: 67gProtein: 22gFat: 22gSaturated Fat: 13gCholesterol: 62mgSodium: 534mgFiber: 6gSugar: 11g
Keyword comfort food, vegetables, Vegetarian
Tried this recipe?Let us know how it was!