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Vegetable Pasta Bake

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Indulge in the warmth and delightful flavors of this Vegetable Pasta Bake Recipe, perfect for cozy family dinners or meal prep throughout the week. Bursting with vibrant vegetables and a creamy cheese blend, this dish is a hit with everyone from kids to adults. The beauty of this recipe lies in its simplicity; with just a bit of chopping and stirring, you can create a comforting meal that’s both nutritious and satisfying. Customize it with your favorite vegetables or cheeses to make it uniquely yours!

Ingredients

Scale
  • 400 g (14 oz) dried pasta shapes (e.g., rigatoni)
  • 1 tbsp vegetable oil
  • 1 large red onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 large courgette (zucchini), chopped
  • 2 cloves garlic, minced
  • 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
  • 120 ml (1/2 cup) double cream
  • 100 g (3 cups) fresh baby spinach
  • 100 g (1 cup) strong cheddar cheese, grated
  • 100 g (1 cup) mozzarella cheese, grated

Instructions

  1. Preheat your oven to 190C/375F.
  2. Cook the pasta in boiling water for one minute less than the package instructions; drain.
  3. In a frying pan, heat vegetable oil over medium heat and sauté the onion for about 3-4 minutes until softened. Add red and yellow bell peppers, courgette, garlic, tomato puree, oregano, thyme, salt, and pepper. Stir for another 2-3 minutes.
  4. Mix in the tinned tomatoes and double cream; bring to a gentle bubble.
  5. Combine cooked pasta with the sauce and fresh spinach in a large baking dish.
  6. Sprinkle cheddar and mozzarella on top. Bake for 20-25 minutes until golden brown.

Nutrition

Find it online: https://freshtablerecipes.com/vegetable-pasta-bake-recipe/