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The Best Veggie Pasta Bake

The Best Veggie Pasta Bake

Discover the delightful flavors of The Best Veggie Pasta Bake, a simple yet delicious dish loaded with fresh vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner Recipes
Cuisine: Italian
Calories: 539
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g dried pasta shapes
  • 1 tbsp vegetable oil
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large courgette (zucchini)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 2 x 400 g tinned chopped tomatoes
  • 120 ml double cream
  • 100 g fresh baby spinach
  • 100 g strong cheddar cheese
  • 100 g mozzarella
  • small bunch parsley

Equipment

  • large pan
  • Frying Pan
  • baking dish

Method
 

  1. Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  2. While the pasta is cooking, heat the oil on medium heat in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.
  3. Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
  4. Stir in the tinned tomatoes and cream, and bring to a gentle bubble.
  5. Once the pasta is cooked, drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.
  6. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
  7. Take out of the oven and top with parsley before serving.

Nutrition

Serving: 1servingCalories: 539kcalCarbohydrates: 67gProtein: 22gFat: 22gSodium: 534mgFiber: 6gSugar: 11g

Notes

This dish can be customized with your choice of vegetables and spices for a personal touch.

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