• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Pasta

    Vegetable Pasta Bake

    Published: May 28, 2020 · Modified: Oct 22, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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.

    Ingredients for vegetable pasta bake on a wooden table

    How to make it

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

    1. 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.
    2. Add tinned tomatoes and cream, bring to simmer then add cooked pasta and spinach.
    3. Stir everything together, then transfer to a large baking dish.
    4. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

    8 image collage showing steps for making vegetable pasta bake

    Take out of the oven and top with a little fresh parsley before serving.

    Close up image of a dish of vegetable pasta bake

    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

    Spoonful of vegetable pasta bake being lifted out of the dish

    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.

    Overhead image of vegetable pasta bake with a spoonful taken out

    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:

    YouTube video
    square image of vegetable pasta bake in a white dish

    Vegetable Pasta Bake

    By: Nicky Corbishley
    A veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
    5 from 29 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dinner
    Cuisine American, Italian
    Servings 6
    Calories 539 kcal

    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
    • ¼ tsp salt
    • ¼ 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
    • ½ 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

    INSTRUCTIONS
     

    • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
    • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.
    • Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
    • Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the 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 parsley before serving.

    Video

    YouTube video

    ✎ Notes

    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.
    Nutritional Information is per serving

    Nutrition

    Calories: 539kcalCarbohydrates: 67gProtein: 22gFat: 22gSaturated Fat: 13gCholesterol: 62mgSodium: 534mgPotassium: 874mgFiber: 6gSugar: 11gVitamin A: 3037IUVitamin C: 86mgCalcium: 333mgIron: 4mg
    Keywords Comfort Food, vegetables, vegetarian
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Stay updated with new recipes

    Subscribe to the newsletter to hear when I post a new recipe. I’m also on You Tube (new videos every Monday and Thursday), IG (behind the scenes stories).

    Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    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.

    Read More

    More Pasta Recipes

    • Square image of pesto spaghetti on a light grey plate being swirled with a gold fork. The pasta is sprinkled with baby basil leaves, toasted pine nuts and parmesan. The plate is on a light grey surface.
      Pesto Pasta Recipe
    • A black bowl filled with penne arrabiata, with fresh baby basil leaves sprinkled on top. There is a fork sticking out of the bowl. The bowl is in a dark surface, next to a grey napkin.
      Penne Arrabiata
    • A blue bowl full of orzo pasta salad with salmon on a wooden chopping board.
      Orzo Pasta Salad with Salmon
    • square overhead image of a pan of prawn linguine in a creamy buffalo sauce.
      Creamy Cajun Prawn Pasta

    Other Recipes You Might Like:

    Square image of a spoonful of chicken and bacon mac and cheese being scooped out of pan. Cheese is stretching.
    Chicken and Bacon Mac and Cheese
    Square overhead image of meatball and pasta bake
    Smoky Meatball Pasta Bake By My Fussy Eater
    These garlic and spinach stuffed pasta shells are creamy, cheesy and delicious! A meat-free meal that the kids love too!
    Garlic and Spinach Stuffed Pasta Shells and getting up on stage at the Big Feastival (eek!)
    One-Pot Cheese and Tomato Pasta with Spring Vegetables and creamy feta - a fab Meat-free Monday meal!
    One-Pot Cheese and Tomato Pasta with Spring Vegetables

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ash says

      July 28, 2023 at 9:47 pm

      5 stars
      Absolutely loved this.

      Reply
    2. Karen says

      July 24, 2023 at 11:35 am

      Can we swap cream ???

      Reply
    3. Cyd says

      July 20, 2023 at 6:57 pm

      5 stars
      great vegetarian meal

      Reply
    4. Janet magness says

      June 10, 2023 at 7:42 pm

      5 stars
      Just made this and its excellent, thank you. I added a few dried chilli flakes to it. Can't wait to male it again.

      Reply
    « Older Comments

    Primary Sidebar

    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.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken on a bed of rice in a stone bowl
      Crispy Sesame Chicken with a Sticky Asian Sauce
    • honey garlic chicken in a bowl on top of boiled rice
      Honey Garlic Chicken
    • Roast potatoes with salt and fresh thyme leaves
      The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
      Cheesy Pasta Bake With Chicken And Bacon
    • Chicken curry in a white bowl with rice.
      Easy Chicken Curry
    • Satay sauce in a small copper pan topped with peanuts and coriander
      Easy Satay Sauce Recipe
    • Bowl of Korean fried chicken topped with sesame seeds and strips of spring onion.
      Korean Fried Chicken
    • Overhead image of tuna pasta bake in a white dish topped with finely chopped parsley.
      Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Hands holding bowl of Bowl of chilli con carne with rice
        Chilli Con Carne
      • Lancashire hotpot on wooden background
        Traditional Lancashire Hotpot
      • A dish of creamy chicken pie with puff pastry sat on a blue and white striped cloth.
        Creamy Chicken Pot Pie
      • Egg fried rice on a dark bowl on a white background.
        Egg Fried Rice
      • Bowl of Korean fried chicken topped with sesame seeds and strips of spring onion.
        Korean Fried Chicken
      • Firecracker Chicken on a blue plate against a dark background
        Copycat Firecracker Chicken
      • Square image of buffalo chicken pasta in a silver pan on a light grey background.
        Buffalo Chicken Pasta
      • A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
        Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Dal Makhani Recipe
      • Chicken Cacciatore
      • Slow Cooker Jam Sponge Pudding
      • Creamy Chicken Dijon
      • Air Fryer Baked Potatoes

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions