Vegetable Pasta Bake
If you’re in search of a comforting and flavorful meal that’s both nutritious and easy to prepare, look no further than this Vegetable Pasta Bake Recipe. Bursting with vibrant vegetables and creamy cheese, this dish is perfect for busy weeknights or cozy family dinners. The beauty of this recipe is its versatility; you can use whatever veggies you have on hand, making it an ideal choice for meal prep or fridge clean-outs. Once you try this veggie-packed pasta bake, it will undoubtedly become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 400 g dried pasta shapes (rigatoni recommended)
- 1 tbsp vegetable oil
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large courgette (zucchini)
- 2 cloves garlic
- 2 x 400 g tinned chopped tomatoes
- 120 ml double cream
- 100 g fresh baby spinach
- 200 g grated cheese (cheddar and mozzarella blend)
Instructions
- Preheat your oven to 190C/375F.
- Cook the pasta in boiling water for one minute less than package instructions; drain and set aside.
- In a large frying pan, heat vegetable oil over medium heat. Sauté chopped onions until soft, then add bell peppers and courgette along with salt, pepper, garlic, tomato puree, oregano, and thyme. Cook for another few minutes.
- Stir in chopped tomatoes and cream; bring to a gentle bubble.
- Mix in cooked pasta and spinach until well combined before transferring everything to a baking dish.
- Top with the grated cheese blend.
- Bake for about 20-25 minutes or until the cheese is golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 405
- Sugar: 8g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 55mg
Find it online: https://lilrecipe.com/vegetable-pasta-bake-recipe/