Description
This Vegetable Pasta Bake is a comforting and hearty dish featuring tender pasta combined with a medley of sautéed vegetables in a creamy tomato sauce, topped with melted cheddar and mozzarella cheese. Perfect for a family dinner, it’s baked to golden perfection for a delicious and satisfying meal.
Ingredients
Pasta
- 400 g (14 oz) dried pasta shapes (rigatoni recommended)
Vegetables & Herbs
- 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 courgettes (zucchini), chopped into chunks
- 2 cloves garlic, peeled and minced
- 100 g (3 packed cups) fresh baby spinach
- ½ tsp dried oregano
- ½ tsp dried thyme
- Small bunch parsley, roughly torn
Other Ingredients
- 1 tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp tomato puree (tomato paste for US)
- 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
- 120 ml (½ cup) double (heavy) cream
- 100 g (1 cup) strong cheddar cheese, grated
- 100 g (1 cup) mozzarella, grated
Instructions
- Preheat and Cook Pasta: Preheat your oven to 190°C (375°F, fan). Bring a large pan of water to a boil and cook the pasta for one minute less than what is stated on the package instructions. Drain the pasta well.
- Sauté Onions: While the pasta cooks, heat the vegetable oil in a large frying pan over medium heat. Add the chopped red onion and cook for 3-4 minutes until the onions begin to soften and become translucent.
- Add Vegetables and Seasonings: Add the chopped red and yellow bell peppers, courgette pieces, salt, pepper, minced garlic, tomato puree, dried oregano, and dried thyme to the pan. Stir well and cook for 2-3 minutes to combine flavors and slightly soften the vegetables.
- Make the Sauce: Pour in the tinned chopped tomatoes and the double cream. Stir and bring the mixture to a gentle bubble, allowing the sauce to warm through and thicken slightly.
- Combine Pasta and Spinach: Once the pasta is cooked and drained, add it along with the fresh baby spinach into the frying pan with the sauce and vegetables. Stir everything together so the spinach slightly wilts and all ingredients are evenly mixed.
- Assemble in Baking Dish: Transfer the pasta and vegetable mixture into a large baking dish. Evenly sprinkle the grated cheddar and mozzarella cheeses on top of the pasta for a deliciously cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown.
- Garnish and Serve: Remove from the oven and sprinkle the roughly torn parsley over the top for a fresh aromatic finish. Serve hot and enjoy your creamy vegetable pasta bake.
Notes
- For a richer flavor, substitute half of the double cream with crème fraîche or mascarpone.
- Feel free to use other pasta shapes like penne, fusilli, or ziti if rigatoni is not available.
- To add a protein boost, you can stir in cooked chicken pieces or beans before baking.
- If you prefer a spicier dish, add a pinch of chili flakes when sautéing the vegetables.
- Leftovers keep well for up to 3 days in the fridge and can be reheated in the oven or microwave.
