This vibrant vegetable pasta bake is a wholesome, flavor-packed meal that satisfies both veggie lovers and meat-eaters alike.
Packed with fiber-rich vegetables, plant-based protein from spinach, and heart-healthy fats from cheese, it’s a balanced comfort dish.
Quick to prepare, easy to customize, and perfect for meal prep, it’s an ideal option for everyday weeknight dinners or cozy family meals.
Vegetable Pasta Bake
Equipment
- 1 Large saucepan
- 1 Large Frying Pan
- 1 Large baking dish
- 1 wooden spoon (or spatula)
- 1 knife and chopping board
- Measuring cups and spoons
Ingredients
- 400 g dried pasta rigatoni or preferred shape
- 1 tbsp vegetable oil
- 1 large red onion peeled and cut into wedges
- 1 red bell pepper deseeded and chopped
- 1 yellow bell pepper deseeded and chopped
- 1 large or 2 small courgettes zucchini, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic minced
- 1 tbsp tomato puree
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 x 400 g tins chopped tomatoes
- 120 ml double cream heavy cream
- 100 g fresh baby spinach
- 100 g strong cheddar cheese grated
- 100 g mozzarella cheese grated
- Small bunch parsley roughly torn
Instructions
- Preheat Oven: Begin by preheating your oven to 190°C (375°F) with the fan on. This ensures that the pasta bake cooks evenly and the cheese topping turns golden and bubbling. Preparing the oven at the start saves time and makes the process smoother.
- Cook Pasta: Fill a large saucepan with water and bring it to a rolling boil. Add a pinch of salt for seasoning. Once the water is boiling, add your 400 g of dried pasta. Cook it for 1 minute less than the package instructions suggest, so the pasta remains slightly firm.This prevents it from becoming mushy during baking. Once cooked, drain the pasta in a colander and set aside.
- Sauté Onions: While the pasta is cooking, heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add 1 large red onion, peeled and cut into wedges. Sauté for 3-4 minutes, stirring occasionally, until the onion softens and starts to turn translucent. This step helps develop a sweet, rich base for the sauce.
- Add Bell Peppers and Courgettes: Next, add 1 red bell pepper, 1 yellow bell pepper (both deseeded and chopped), and 1 large or 2 small courgettes cut into chunks. Sprinkle in ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir well to coat the vegetables in the oil. Cook for 2-3 minutes, allowing the vegetables to slightly soften while still retaining their vibrant colors.
- Infuse with Garlic and Herbs: Add 2 cloves of minced garlic, 1 tablespoon of tomato puree, ½ teaspoon dried oregano, and ½ teaspoon dried thyme to the pan. Stir continuously for 1-2 minutes. The garlic will release its aroma and the herbs will infuse the vegetables, creating a fragrant and flavorful base for your pasta bake.
- Incorporate Tomatoes and Cream: Pour in 2 x 400 g tins of chopped tomatoes and 120 ml of double cream. Stir gently to combine all ingredients. Allow the sauce to come to a gentle bubble over medium heat, which takes around 3-5 minutes. This helps the flavors meld together and the cream adds a silky richness that binds the vegetables and pasta perfectly.
- Combine Pasta and Spinach: Once the pasta is drained, add it directly into the sauce along with 100 g of fresh baby spinach. Stir everything thoroughly, ensuring each pasta piece is coated with the creamy tomato-vegetable mixture and the spinach begins to wilt evenly. This ensures every bite is full of flavor and nutrients.
- Transfer to Baking Dish: Carefully transfer the pasta and vegetable mixture into a large baking dish, spreading it out evenly. Smooth the top with a spatula to create an even surface, which helps the cheese melt uniformly in the next step.
- Add Cheese Topping: Sprinkle 100 g of grated strong cheddar cheese evenly over the pasta, followed by 100 g of grated mozzarella.The combination of cheeses creates a golden, gooey crust that adds indulgent flavor without overpowering the vegetables underneath.
- Bake to Perfection: Place the baking dish in your preheated oven and bake for 20-25 minutes. Bake until the cheese is melted, golden brown, and bubbling, and the sauce is hot throughout. Keep an eye on the edges to ensure they don’t burn.
- Garnish and Serve: Remove the pasta bake from the oven and let it rest for 5 minutes. Sprinkle a small bunch of roughly torn fresh parsley over the top for a fresh, vibrant finish. Serve warm, either as a hearty weeknight dinner or a comforting meal-prep option for the week.
- Optional Make-Ahead Tip: If preparing in advance, assemble the pasta bake up to the point of adding the cheese. Cover with foil and refrigerate for up to a day.Before baking, let it sit at room temperature for 30-60 minutes, then bake as usual. Add a splash of hot water or stock if the pasta seems dry.
- Freezing Instructions (Optional): Once baked and cooled, you can freeze leftovers. Wrap tightly and store in the freezer. To reheat, defrost overnight in the fridge, then bake at 190°C (375°F) for 20-25 minutes, adding a few tablespoons of hot water or stock to maintain a saucy texture.
Notes
- Make Ahead Friendly: Assemble the pasta bake up to adding cheese, then refrigerate for up to 24 hours. Add a splash of stock or water before baking to keep it saucy.
- Freezing Instructions: Cool the baked pasta completely, then wrap tightly and freeze. Defrost overnight before reheating in the oven.
- Cheese Variations: Swap cheddar and mozzarella with gruyère, fontina, or a plant-based cheese alternative for different flavors.
- Pasta Choices: Rigatoni is ideal, but penne, fusilli, or farfalle work equally well. Avoid overcooking to prevent mushy results.
- Vegetable Flexibility: Add mushrooms, broccoli, or zucchini noodles for variety. Seasonal vegetables make the dish fresher and more colorful.
- Spice Level: A pinch of chili flakes or smoked paprika can add a subtle heat without overpowering the creamy sauce.
Chef’s Secrets For Perfect Baking
To achieve a perfectly baked vegetable pasta, focus on layering flavors.
Start by lightly sautéing the onions and peppers to bring out their natural sweetness.
Always undercook the pasta by a minute or two; it will finish cooking in the oven and absorb the sauce’s flavor.
Using a mix of cheddar and mozzarella gives the ideal balance of sharpness and gooey stretchiness.
Finally, let the bake rest for a few minutes after removing it from the oven—this allows the sauce to thicken slightly and makes slicing or serving much easier.
Serving Suggestions For Family Meals
This vegetable pasta bake is versatile and pairs beautifully with fresh, crisp sides.
Serve alongside a simple green salad with lemon vinaigrette to cut through the richness.
Garlic bread or toasted ciabatta complements the creamy cheese topping perfectly.
For a heartier meal, offer roasted chicken or grilled fish on the side.
Garnishing with fresh parsley or basil not only adds color but enhances the aromatic experience of the dish.
Storage Tips To Keep Fresh
Store leftover pasta bake in an airtight container in the refrigerator for up to 3 days.
If it seems dry when reheating, stir in a few tablespoons of hot water, vegetable broth, or cream to restore its saucy texture.
Freezing is also possible: cool completely, cover tightly with foil or freezer-safe wrap, and freeze for up to 2 months.
Always defrost overnight in the fridge and bake at 190°C (375°F) until hot throughout.
Frequently Asked Questions
1. Can I make this pasta bake vegan?
Yes! Replace the dairy cream with coconut cream or cashew cream and use plant-based cheese alternatives. This keeps the dish creamy and flavorful without dairy.
2. Can I use whole wheat or gluten-free pasta?
Absolutely. Whole wheat pasta adds fiber and a nutty flavor, while gluten-free pasta works perfectly if you want a gluten-free version. Just ensure you cook it slightly less than package instructions.
3. How can I prevent the pasta from drying out?
Undercook the pasta slightly and combine it thoroughly with the sauce. When baking, check that the mixture is evenly coated. Adding a splash of stock or cream before baking or reheating helps maintain a creamy texture.
4. Can I add extra vegetables or protein?
Yes, the recipe is highly adaptable. Mushrooms, spinach, zucchini, or roasted courgettes enhance nutrition and flavor. For protein, consider adding cooked chicken, turkey, or even chickpeas for a plant-based option.
5. What cheese works best for this bake?
A combination of strong cheddar and mozzarella is ideal for flavor and melting. You can experiment with gruyère, fontina, or gouda for a richer taste. For vegan options, choose a meltable plant-based cheese.
