Ultimate Cheesy Vegetable Pasta BakeVeg
Experience the ultimate comfort with this Ultimate Cheesy Vegetable Pasta Bake. This vibrant, veggie-packed meal features tender rigatoni tossed in a savory tomato-herb sauce, elevated with a splash of rich heavy cream. Loaded with fresh peppers, zucchini, onions, and baby spinach, it’s finished with a generous layer of melted cheddar and mozzarella. Perfectly baked until golden and bubbling, this dish is a delicious, crowd-pleasing dinner that meat-eaters and vegetarians will love.
Ingredients
400 g Paneer
Vegetables:
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 courgette (zucchini), chopped
100 g (3 packed cups) fresh baby spinach
Sauce & Seasoning:
1 tbsp vegetable oil
2 cloves garlic, peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (½ cup) double (heavy) cream
Pinch of salt and pepper
Topping:
100 g (1 packed cup) strong cheddar cheese, grated
100 g (1 packed cup) mozzarella, grated
Small bunch of fresh parsley, roughly torn (for garnish)
Instructions
1
Preheat your oven to 190°C (375°F). Set a large pot of water to boil for the pasta.
2
Add the dried pasta shapes to the boiling water. Cook them for one minute less than the package instructions to ensure they remain firm for baking.
3
While the pasta cooks, heat a tablespoon of oil in a large frying pan over medium heat. Add the chopped red onion, red and yellow bell peppers, and courgette. Sauté for 2 to 3 minutes.
4
Stir the minced garlic, tomato puree, salt, pepper, dried thyme, and dried oregano into the pan with the vegetables.
5
Pour in the tinned chopped tomatoes and the double (heavy) cream. Stir well and bring the mixture to a gentle bubble.
6
Drain the par-cooked pasta and add it to the sauce mixture. Stir in the fresh baby spinach until it begins to wilt and everything is well combined.
7
Transfer the pasta and vegetable mixture into a large baking dish.
8
Sprinkle the grated cheddar and mozzarella cheese evenly over the top. Place the dish in the oven for 20 to 25 minutes, or until the cheese is melted and golden brown.
9
Remove from the oven, garnish with fresh torn parsley, and serve hot.
Nutrition Facts
6 servings per recipe
