Vegetable Pasta Bake Recipe
A comforting and hearty vegetable pasta bake featuring rigatoni, a medley of sautéed vegetables, a creamy tomato sauce, and a golden cheesy topping. This dish blends fresh spinach and vibrant peppers with rich cheddar and mozzarella, baked to perfection for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 400 g (14 oz) dried rigatoni pasta
Vegetables and Sauce
- 1 tbsp vegetable oil
- 1 large red onion, peeled and chopped into wedges
- 1 red bell pepper, de-seeded and chopped into large chunks
- 1 yellow bell pepper, de-seeded and chopped into large chunks
- 1 large or 2 small courgette (zucchini), chopped into chunks
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, peeled and minced
- 1 tbsp tomato puree (paste)
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
- 120 ml (½ cup) double (heavy) cream
- 100 g (3 packed cups) fresh baby spinach
Cheese and Garnish
- 100 g (1 cup) strong cheddar cheese, grated
- 100 g (1 cup) mozzarella, grated
- Small bunch of parsley, roughly torn
Instructions
- Preheat and Cook Pasta: Preheat your oven to 190°C (375°F) fan setting. Boil a large pan of salted water and cook the pasta for 1 minute less than the package instructions to keep it al dente. Drain the pasta and set aside.
- Sauté Onions: While the pasta cooks, heat the vegetable oil in a large frying pan over medium heat. Add the chopped red onion wedges and sauté for 3-4 minutes until softened and translucent.
- Add Vegetables and Seasonings: Add the chopped red and yellow bell peppers, courgette chunks, salt, pepper, minced garlic, tomato puree, dried oregano, and dried thyme to the pan. Stir well and cook for 2-3 minutes to develop flavors.
- Simmer Sauce: Pour in the tinned chopped tomatoes and the double cream. Bring the mixture to a gentle bubble and allow to simmer briefly to blend the flavors.
- Combine Pasta and Spinach: Add the cooked pasta and fresh baby spinach to the pan with the sauce and vegetables. Stir thoroughly to combine and let the spinach wilt slightly from the heat.
- Assemble in Baking Dish: Transfer the pasta and sauce mixture evenly into a large baking dish. Sprinkle the grated cheddar cheese and mozzarella evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the pasta bake from the oven and sprinkle the torn parsley over the top before serving for a fresh, herbaceous finish.
Notes
- Using rigatoni or another ridged pasta helps hold the sauce better for a more flavorful bite.
- You can swap double cream for a lighter cream or crème fraîche for a reduced fat version but it will slightly alter richness.
- Make sure to slightly undercook the pasta so it doesn’t become mushy during baking.
- Other vegetables like mushrooms or carrots can be added for more variety.
- Leftovers reheat well covered in the oven or microwave for a quick meal.
Keywords: vegetable pasta bake, baked pasta, vegetarian pasta recipe, creamy pasta bake, cheese pasta bake, oven-baked rigatoni
Find it online: https://yumwithmia.com/vegetable-pasta-bake-recipe/
