Description
The Best Veggie Pasta Bake is a vibrant and comforting dish that brings together wholesome ingredients for a family-friendly meal. This baked pasta dish is perfect for busy weeknights, offering a rich medley of vegetables enveloped in creamy cheese. It’s not only satisfying but also allows you to use up any leftover veggies in your fridge, making it a versatile option for any occasion. Whether served at a cozy dinner or a lively gathering, this pasta bake is sure to impress everyone at the table.
Ingredients
Scale
- 400 g dried pasta shapes
- 1 tbsp vegetable oil
- 1 large red onion
- 2 large bell peppers (red and yellow)
- 1 large courgette (zucchini)
- 2 cloves garlic
- 800 g tinned chopped tomatoes (2 x 400 g cans)
- 120 ml double cream
- 100 g strong cheddar cheese
- 100 g mozzarella
- Fresh baby spinach
Instructions
- Preheat your oven to 190C/375F.
- Boil water and cook pasta according to package instructions, draining it a minute earlier.
- In a frying pan, heat vegetable oil and sauté chopped onion until soft.
- Add diced bell peppers, courgette, garlic, salt, pepper, tomato puree, oregano, and thyme; cook until fragrant.
- Stir in chopped tomatoes and double cream; bring to a gentle bubble.
- Combine cooked pasta and baby spinach with the sauce; transfer to a baking dish.
- Top with cheddar and mozzarella cheese before baking for 20–25 minutes until golden.
- Garnish with parsley before serving.
Nutrition
- Serving Size: 1 portion (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg