Vegetable Pasta Bake
A delicious vegetable pasta bake loaded with fresh vegetables and topped with melted cheese, perfect for a hearty meal.
Equipment
- large pot
- frying pan
- baking dish
Ingredients
Pasta and Vegetables
- 400 g dried pasta shapes I used rigatoni
- 1 tablespoon oil I use avocado oil or olive 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 courgette chopped into chunks
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic peeled and minced
- 1 tablespoon tomato puree for US
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 400 g tinned chopped tomatoes (2 x 14 oz)
- 120 ml double (heavy) cream
- 100 g fresh baby spinach (3 packed cups)
- 100 g strong cheddar cheese grated
- 100 g mozzarella grated
- small bunch parsley roughly torn
Instructions
Cooking Instructions
- 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.
- 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.
- Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble.
- 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.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 80mgCalcium: 300mgIron: 2mg
Tried this recipe?Let us know how it was!