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Vegetable pasta bake with penne in a casserole dish with baked cheese.

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.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Author: Deborah Rainford

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
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