Vegetable Pasta Bake
If you’re seeking a satisfying and wholesome meal, this Vegetable Pasta Bake Recipe is just the ticket! Bursting with vibrant vegetables and creamy cheese, it’s an ideal dish for busy weeknights or casual gatherings. With its simple preparation and comforting flavors, even picky eaters will find joy in every bite. This versatile recipe allows for easy customization based on your pantry staples, making it a go-to for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 400 g dried pasta shapes (like rigatoni)
- 1 tbsp vegetable oil
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 courgette (zucchini), chopped
- 2 cloves garlic, minced
- 2 x 400 g tinned chopped tomatoes
- 120 ml double cream
- Fresh baby spinach
- Strong cheddar cheese, grated
- Mozzarella, grated
Instructions
- Preheat your oven to 190C/375F. Cook the pasta in boiling water for one minute less than package instructions. Drain and set aside.
- Heat vegetable oil in a frying pan over medium heat. Sauté the onion for about 3-4 minutes until softened.
- Add the bell peppers, courgette, garlic, salt, pepper, tomato puree, oregano, and thyme; cook for another 2-3 minutes.
- Stir in the tinned tomatoes and cream; let simmer briefly.
- Combine the cooked pasta and fresh spinach with the sauce in a baking dish.
- Top with grated cheese and bake for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 portion (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Find it online: https://isabellacooks.com/vegetable-pasta-bake-recipe/