This vegetable pasta bake is a delicious, family-friendly meal that’s both hearty and healthy. Packed with nutritious veggies and a rich tomato sauce, it’s easy to make with basic ingredients. Ready in under an hour, it’s the perfect way to enjoy a comforting, homemade dinner.
You'll also love my cheesy baked tortellini, chicken pasta bake, tuna pasta bake, and spinach and tomato baked gnocchi.
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⭐️ Why this recipe works
- Versatile Ingredients: This recipe uses a variety of vegetables, making it easy to customize with what's in season or available.
- Comfort Food: The combination of pasta and melted cheese offers a comforting and satisfying meal for any night of the week.
- Make-Ahead Convenience: The dish can be prepared in advance, making it perfect for busy weeknights or meal prep.
- Freezer-Friendly: It can be frozen before baking, allowing you to have a ready-made meal on hand for future use.
🧾 Ingredients overview
- Penne Pasta: Provides the base and bulk of the dish.
- Olive Oil: Used for sautéing the vegetables, adding richness and flavor.
- Onion: Adds sweetness and depth of flavor when sautéed.
- Garlic: Enhances the overall flavor with its aromatic and savory notes.
- Red and Yellow Bell Peppers: Contribute color, sweetness, and a slight crunch.
- Courgette (Zucchini): Adds a mild, slightly sweet flavor and soft texture.
- Carrot: Brings a bit of sweetness and additional nutrients.
- Tinned Chopped Tomatoes: Forms the base of the tomato sauce, adding acidity and richness.
- Passata (Tomato Purée): Thickens the sauce and deepens the tomato flavor.
- Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
- Dried Oregano and Basil: Provide classic Italian herb flavors.
- Salt and Pepper: Essential for seasoning and enhancing the overall taste.
- Mozzarella Cheese: Melts beautifully on top, adding a creamy, cheesy layer.
- Parmesan Cheese: Adds a sharp, nutty flavor and helps create a golden crust.
- Fresh Basil Leaves (Optional): Used for garnish, adding a fresh, aromatic finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Vegetable Pasta Bake recipe step-by-step
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes.
- Add Vegetables: Add the chopped bell peppers, courgette (zucchini), and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are slightly tender.
- Make the Tomato Sauce: Stir in the canned chopped tomatoes, passata, tomato paste, dried oregano, and dried basil. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta and the vegetable tomato sauce. Mix well to ensure the pasta is evenly coated.
- Assemble the Bake: Transfer the pasta and vegetable mixture to a large baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and golden brown.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.
📖 Variations
- Vegetables: Swap out any vegetables you like or have on hand, such as spinach, mushrooms, or eggplant.
- Cheese: Use different cheeses like cheddar, gouda, or a blend for varied flavors.
- Gluten-Free: Substitute with gluten-free pasta to make it suitable for gluten-free diets.
- Protein Addition: Add cooked chicken, sausage, or tofu for extra protein.
- Spice It Up: Add red pepper flakes or a dash of hot sauce for a spicier kick.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Cheese Blend: For a more complex flavor, blend three different types of cheeses like Gruyère, fontina, and provolone along with mozzarella and Parmesan.
- Pasta Cooking: Undercook the pasta slightly (about 1-2 minutes less than al dente) since it will continue to cook in the oven.
- Flavored Oil: Infuse the olive oil with crushed garlic and red pepper flakes for 15 minutes before using it to sauté the vegetables.
- Grilling (Broiling) Finish: After baking, grill/ broil the pasta bake for the last 2-3 minutes to achieve a perfectly browned and bubbly cheese top.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta bake in an airtight container in the fridge for up to 3-4 days.
- Freezer: For longer storage, place the pasta bake in a freezer-safe container and freeze for up to 2 months.
- Reheat: To reheat, preheat your oven to 180°C (350°F), cover the pasta bake with foil, and heat for 20-25 minutes, or until warmed through. Alternatively, reheat individual portions in the microwave until hot.
❓Recipe FAQ's
How can I make the sauce less acidic?
Add a pinch of sugar or a splash of cream to balance the acidity of the tomato sauce.
What is the best type of pasta to use for a pasta bake?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli work best as they hold the sauce and maintain their shape during baking.
How can I enhance the flavor of the dried herbs?
Rub the dried herbs between your palms before adding them to release their natural oils and enhance their flavor.
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The Best Easy Vegetable Pasta Bake
This vegetable pasta bake is a hearty and healthy dish that's perfect for a family dinner. Packed with colourful vegetables and flavourful tomato sauce, it's a comforting meal that everyone will love.
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Servings: 6 servings
Ingredients
- 300 g (⅔ lb) penne pasta
- 2 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 400 g (14 oz) canned chopped tomatoes
- 200 g (7 oz) passata, tomato purée
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 150 g (1 ¼ cups) mozzarella cheese, shredded
- 50 g (½ cups) grated Parmesan cheese
- Fresh basil leaves for garnish, optional
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes.
- Add Vegetables: Add the chopped bell peppers, zucchini, and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are slightly tender.
- Make the Tomato Sauce: Stir in the canned chopped tomatoes, passata, tomato paste, dried oregano, and dried basil. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta and the vegetable tomato sauce. Mix well to ensure the pasta is evenly coated.
- Assemble the Bake: Transfer the pasta and vegetable mixture to a large baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and golden brown.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.
Notes
- Vegetable Variations: Feel free to add or substitute other vegetables such as spinach, mushrooms, or eggplant based on your preference.
- Make Ahead: This dish can be prepared ahead of time. Assemble the pasta bake, cover it tightly, and refrigerate for up to 24 hours before baking.
- Freezing Instructions: You can freeze the assembled (but not baked) pasta bake for up to 2 months. Thaw in the refrigerator overnight before baking.
Nutrition
Calories: 352kcal | Carbohydrates: 38g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 249mg | Potassium: 506mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2423IU | Vitamin C: 61mg | Calcium: 223mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Mel
Hi you mention vegetable stock in the ingredients but not the method. At which point do you add it? Thanks
Deborah Thompson
Thanks so much for catching that. The stock gets added with the cream and parsley. The recipe's been updated now so should flow step by step. Hope you love this pasta bake. It's on rotation a lot in my house!