Vegetable Pasta Bake

Name: Vegetable Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 125 g pasta; 1 tablespoon olive oil; 1 bell peppers; 1 Courgette (zucchini); 1 aubergine (eggplant); 40 g sun-dried tomatoes; 2 garlic clove; 90 g cherry tomatoes; 100 ml vegetable stock; 1 teaspoon dried basil; 1 tablespoon balsamic vinegar; 1 tablespoon tomato puree; 200 g chopped tomatoes; 60 g spinach; 50 ml pasta water; 60 g mozzarella; 40 g cheddar cheese; 30 g parmesan; 5 g fresh basil

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
648 kcal
Course
Main Course, Dinner
Cuisine
Italian, British

Vegetable Pasta Bake

Leo Hart

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An easy and healthy dish that the whole family will love. Bursting with chunky vegetables, mixed with pasta and baked until crispy.

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Ingredients

Servings

125 g pasta
1 tablespoon olive oil
1 bell peppers diced
1 Courgette (zucchini) quartered lengthways and sliced
1 aubergine (eggplant) small; diced
40 g sun-dried tomatoes diced
2 garlic clove crushed
90 g cherry tomatoes halved
100 ml vegetable stock
1 teaspoon dried basil
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
200 g chopped tomatoes canned
60 g spinach
50 ml pasta water
60 g mozzarella torn into small pieces
40 g cheddar cheese grated
30 g parmesan finely grated
5 g fresh basil finely chopped

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Instructions

Add 125 g Pasta to a pan of boiling water and cook for 8-10 minutes. Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Heat 1 tablespoon Olive oil in a large pan and add 1 Courgette (zucchini), 1 Bell peppers and 1 Aubergine (eggplant). Cook until softened - about 4-5 minutes.
Add 2 Garlic clove, 90 g Cherry tomatoes and 40 g Sun-dried tomatoes. Then add 100 ml Vegetable stock, 1 tablespoon Balsamic vinegar, 1 tablespoon Tomato puree and 1 teaspoon Dried basil.
Add 200 g Chopped tomatoes. Mix well and bring to the boil. Simmer for 3-4 minutes.
Add 60 g Spinach. Continue to heat until the spinach has wilted.
Drain the pasta (reserving 50 ml Pasta water). Add the pasta to the pan with the reserved water and mix so that all the pasta is coated.
Transfer to a large baking dish and cover with 60 g mozzarella, 40 g Cheddar cheese and 30 g Parmesan.
Bake for 10 minutes or until the cheese has melted. Serve topped with 5 g Fresh basil.

Notes

This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
To make this gluten free, use gluten free pasta.
Make sure all the vegetables are chopped up really small, so they all cook well. You can use a chopping attachment on a food processor if you want to make it a bit easier.
If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
Reserve a little of the pasta water to add to the sauce to make it nice and silky.
Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
Feel free to use different types of pasta if you already have some in your cupboard.
For a spicier version of this, you can add a pinch of red chilli flakes.

Nutrition Information

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Serving 1portion Calories 648kcal (32%) Carbohydrates 81g (27%) Protein 35g (70%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 55mg (18%) Sodium 997mg (42%) Potassium 2318mg (66%) Fiber 16g (64%) Sugar 28g (56%) Vitamin A 6241IU (125%) Vitamin C 137mg (152%) Calcium 639mg (64%) Iron 7mg (39%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 648 kcal

% Daily Value*

Serving	1portion
Calories	648kcal	32%
Carbohydrates	81g	27%
Protein	35g	70%
Fat	24g	37%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	55mg	18%
Sodium	997mg	42%
Potassium	2318mg	49%
Fiber	16g	64%
Sugar	28g	56%
Vitamin A	6241IU	125%
Vitamin C	137mg	152%
Calcium	639mg	64%
Iron	7mg	39%