Vegetable Pasta Bake
A creamy, cheesy vegetable pasta bake loaded with bell peppers, zucchini, spinach, and a blend of cheddar and mozzarella. Quick to prepare, full of fiber and protein, and perfect for weeknight dinners or meal prep.
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.
