Delicious Vegetable Pasta BakeVeg
This Vegetable Pasta Bake is the ultimate comfort food—packed with vibrant vegetables like red onion, bell peppers, and courgette, all tossed in a rich, creamy tomato sauce. Perfectly al dente pasta is combined with fresh baby spinach and finished with a generous layer of melted, golden cheddar and mozzarella. Whether you are cooking for a vegetarian or just looking for a wholesome, meat-free dinner that the whole family will love, this quick and easy bake is a guaranteed crowd-pleaser.
Ingredients
400 g Penne Pasta
1 tbsp Vegetable Oil
1 large red onion
2 no. Bell Pepper (sliced)
2 cloves Garlic
1 tbsp Tomatoes (puréed)
pinch Salt
1 tbsp Oregano
1 cup Heavy Cream
100 g of baby spinach
100 g Cheese
A small bunch of fresh parsley
Instructions
1
Preheat your oven to 190°C (375°F). Prepare all your vegetables by chopping the red onion into wedges, roughly chopping the red and yellow bell peppers, and slicing the courgette.
2
Bring a large pot of water to a boil. Add the dried pasta shapes and cook for one minute less than the package instructions suggest, as the pasta will finish cooking in the oven.
3
While the pasta is cooking, heat the vegetable oil in a large frying pan over medium heat. Add the red onion, bell peppers, and courgette. Sauté for a few minutes until they begin to soften
4
Stir in the minced garlic, tomato puree, salt, pepper, dried thyme, and dried oregano. Cook for another 2-3 minutes. Pour in the tinned chopped tomatoes and the double cream, then stir well and bring the mixture to a gentle bubble.
5
Drain the cooked pasta and add it directly into the frying pan with the sauce. Fold in the fresh baby spinach and stir everything together until well combined.
6
Transfer the pasta and sauce mixture into a large baking dish. Spread it out evenly and top with the grated cheddar and mozzarella cheese.
7
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown. Before serving, sprinkle with freshly torn parsley.
