Name: Vegetable Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 14 0z (400g) dried pasta shapes (I used rigatoni); 1 tbsp vegetable oil; 1 large red onion peeled and chopped into wedges; 1 red bell pepper de-seeded and chopped into large chunks; 1 yellow bell pepper de-seeded and chopped into large chunks; 1 large or 2 small courgette ((zucchini) chopped into chunks); 1/4 tsp salt; 1/4 tsp pepper; 2 cloves garlic (peeled and minced); 1 tbsp tomato puree; ½ tsp dried oregano; ½ tsp dried thyme; 28 oz (2 x 400g) tinned chopped tomatoes; 1/2 cup (120ml) double (heavy) cream; 3 packed cups (100g) fresh baby spinach; 1 packed cup (100g) strong cheddar cheese grated; 1 packed cup (100g) mozzarella grated; Small bunch parsley (roughly torn)

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A veggie-packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.

vegetable pasta bake in a white dish next to a blue cloth — Vegetable Pasta Bake

I seem to have lots of pasta bakes on the site, but no veggie ones! I'm blaming Chris's influence for that.
So here's one for you right now!

Full of veggies, with a creamy tomato sauce and topped off with a melty two-cheese topping. This pasta bake is a full meal in its own right.

Or if you like, you could serve it with a lovely crunchy salad (more veggies! that's gotta cover your five-a-day), or as a side dish to simple grilled meat or fish.

What do we need?

Pasta - any large -ish shape pasta will do. I'm using rigatoni, as I love how the sauce finds its way into those tubes and clings to the pasta.
Veggies - we're got quite a selection - with red onion (for sweetness), red and yellow peppers (for colour and bite), courgette - zucchini - (a tender flavour absorber), baby spinach (colour and because it's so darn good for you), PLUS tinned tomatoes and garlic (for saucy, rich flavour). You don't have to stick to these though. I've included some ideas for swaps later on.
Cream - instantly makes a tomato sauce rich and sumptuous, and balances out any acidity in the tinned tomatoes
Cheese - strong cheddar for a great flavour and golden brown colour (once cooked), and mozzarella for gooey-stretchiness. Because everyone loves lifting that serving spoon to a satisfyingly long cheese-pull.

How to make it

Full recipe with detailed steps in the recipe card at the end of this post.

Fry a chopped red onion until softened. Add in chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
Add tinned tomatoes and cream, bring to simmer then add cooked pasta and spinach.
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 a little fresh parsley before serving.

More vegetable-based dinners

Easy Ratatouille with Feta Croutons
Cheesy Veggie burgers
One Pot Mushroom Ragu with Pasta
Vegetarian Loaded Mexican Tortilla Pan
Asian Mushrooms with Cashews and Veggies
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Can I make it ahead?

Yes! You can make ahead up to the point where you have sprinkled the cheese on, then cool, cover with foil and refrigerate for up to a day.

Take out of the fridge for an hour before baking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it).
Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout.

Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.

Will it freeze?

Yes! Once cooked cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it.
Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.
Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.

Swaps/additions

When sauteing the onions, peppers and courgette, you can add in (or swap out) chopped tenderstem broccoli, asparagus tips, green beans or chopped mushrooms.
At the same time as the baby spinach (requires no sauteing) you could add/swap frozen peas, tinned sweetcorn, sliced sugar snap peas or mangetout (snow peas) or halved cherry tomatoes.

Watch how to make it:

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Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.