Go Back
–+ servings
Vegetable pasta bake with penne in a casserole dish with baked cheese.

The Best Easy Vegetable Pasta Bake

Indulge in this delightful Vegetable Pasta Bake, filled with the richness of fresh vegetables, tomato sauce, and a two-cheese blend. A comfort food classic that's easy to prepare and sure to be loved by vegetarians and meat lovers alike.
5 from 1 vote
Print Pin
Course: pasta
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Author: Deborah Rainford

Ingredients

  • 300 g (5 cups) rigatoni or other large pasta shapes
  • 1 (1) red onion, chopped
  • 1 (1) red pepper, chopped
  • 1 (1) yellow pepper, chopped
  • 1 (1) courgette, zucchini, sliced
  • 100 g (3 cups) baby spinach
  • 400 g (14 floz) tinned tomatoes
  • 200 ml (1 cups) cream
  • 100 g (¼ cups) strong cheddar, grated
  • 100 g (1 cups) mozzarella, grated
  • 2 cloves (2 cloves) garlic, minced
  • 1 tablespoon (1 tablespoon) tomato puree
  • 1 teaspoon (1 teaspoon) dried oregano
  • 1 teaspoon (1 teaspoon) dried thyme
  • Salt and pepper, to taste

Instructions

Preheat Oven & Cook Pasta:

  • Preheat your oven to 190°C.
  • Cook the pasta according to the package directions, then drain and set aside.

Prepare Vegetables & Sauce:

  • In a large pan, fry red onion in a little oil until soft.
  • Add peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme.
  • Stir in the tinned tomatoes and cream, then simmer until slightly thickened.

Combine Ingredients:

  • Add the cooked pasta and baby spinach to the pan.
  • Mix well, ensuring everything is evenly coated.

Assemble and Bake:

  • Transfer the mixture to a baking dish.
  • Top with cheddar and mozzarella cheese.
  • Bake for 20-25 minutes until bubbly and golden.

Serve:

  • Enjoy hot with a side of garlic bread or fresh salad.

Notes

  • Oven-safe skillet: Using an oven-safe skillet will ease the transition from stove to oven.
  • Don't overcook pasta: Since the pasta will continue to cook in the oven, it's better to leave it slightly undercooked on the stovetop.
  • Vegan Adaptation: Replace the cream with a vegan alternative and use nutritional yeast instead of cheese.
  • Gluten-Free Option: Utilize gluten-free pasta.
  • Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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!