Vegetable Pasta Bake Recipe -

Pasta with courgette and tomato with cheese topping

Vegetable Pasta Bake Recipe

Packed with veggies in a tasty tomato sauce, this vegetable pasta casserole is perfect for a tasty weeknight dinner.

Course Dinner

Cuisine Vegetarian

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 446kcal

Author Michelle Alston

Ingredients

1 tablespoon olive oil
1 medium brown onion finely chopped
1 medium yellow bell pepper pith and seeds removed and cut into chunks
1 medium courgette (zucchini) cut into chunks
300 g / 2½ cups of mushrooms I used brown mushrooms, sliced thickly or cut into quarters if small
4 cloves of garlic finely minced or put through a garlic press
½ tablespoon dried oregano
½ teaspoon dried parsley
⅛ teaspoon dried red chilli flakes optional
2 x 400g / 2 x 14.5 oz cans of chopped (diced) tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
2 dried bay leaves
3 or 4 sprigs of fresh thyme
300 g / 3 ½ cups rigatoni pasta (dry weight) you can also use penne pasta if you wish
125 g / 1 x 8oz ball of fresh mozzarella
55 g / ¾ of a cup of mature (sharp) cheddar cheese grated weight
35 g / ⅓ of a cup of vegetarian parmesan style cheese grated weight
½ teaspoon freshly ground sea salt + a pinch of salt for cooking the onions
¼ teaspoon freshly ground black pepper + more for serving

Instructions

Preheat the oven to 180°C / 355°F fan oven
Heat one tablespoon of olive oil over medium heat.
Add the chopped onion along with a pinch of salt and cook for 10 minutes, stirring occasionally.
Add the chopped peppers and courgettes and cook for a few minutes then add the sliced mushroom and cook for a further 5 minutes.
Once the vegetables have softened add the garlic, dried chilli flakes, dried oregano and dried parsley and cook for a minute until you can smell the garlic.
Then pour in the chopped tomatoes. I swirl a little water in each can to catch any tomatoes left in the cans and add that to the pan. Stir well.
Stir in the tomato puree and the balsamic vinegar.
Add the bay leaves and sprigs of thyme and season with salt and black pepper. Reduce the heat and simmer uncovered for 10 minutes.
While the sauce is simmering cook the pasta according to the packet instructions minus 2 minutes.
Drain the pasta when cooked but reserve two tablespoons of the pasta water first.
Add the pasta water to the tomato sauce and stir well.
Check the seasoning of the sauce. Take out the bay leaves and the sprigs of thyme.
Tip the pasta into a large casserole dish, pour the sauce over the pasta and mix the past into the sauce.
Spread all the grated cheese over the pasta, I start with the cheddar then add the parmesan and finish with the mozzarella.
Place the casserole dish on a large baking tray and place it on the middle shelf of the oven, bake uncovered for 20 minutes or until the cheese is golden and the sauce is bubbling at the edges.
Leave to cool slightly before serving.

Notes

Make ahead - this can be made up to 2 days in advance, keep it covered in the fridge until you are ready to cook it.
Storage - Any leftovers can be stored in an airtight container in the fridge and should be used within 3 days. You can freeze this but it is best made fresh.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition