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Vegetable Pasta Bake Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 650
A hearty and colorful baked pasta dish packed with fresh vegetables and melted cheese, perfect for a comforting meal.

Ingredients

Pasta

  • 400 g dried pasta shapes (rigatoni)

Vegetable oil

  • 1 tbsp vegetable oil

Red onion

  • 1 large red onion (peeled and chopped into wedges)

Red bell pepper

  • 1 large red bell pepper (de-seeded and chopped into large chunks)

Yellow bell pepper

  • 1 large yellow bell pepper (de-seeded and chopped into large chunks)

Courgette (zucchini)

  • 1 large courgette (chopped into chunks)

Salt

  • 0.25 tsp salt

Pepper

  • 0.25 tsp pepper

Garlic

  • 2 cloves garlic (peeled and minced)

Tomato puree

  • 1 tbsp tomato puree (paste for US)

Dried oregano

  • 0.5 tsp dried oregano

Dried thyme

  • 0.5 tsp dried thyme

Chopped tomatoes

  • 2 x 400 g tinned chopped tomatoes

Heavy cream

  • 120 ml double (heavy) cream

Baby spinach

  • 100 g fresh baby spinach

Strong cheddar cheese

  • 100 g grated strong cheddar cheese

Mozzarella

  • 100 g grated mozzarella

Parsley

  • small bunch parsley (roughly torn)

Instructions 

  • Cook pasta in boiling water for 1 minute less than package instructions; drain.
  • Heat oil and cook onion for 3-4 minutes until soft.
  • Add peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme; cook 2-3 minutes.
  • Stir in tomatoes and cream; simmer gently.
  • Combine pasta, spinach, and sauce; transfer to baking dish. Top with cheeses and bake 20-25 minutes until golden. Garnish with parsley before serving.

Notes

Use fresh vegetables for best flavor and consider adding extra herbs for more aroma.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: vegetables