Description
Indulge in our hearty and comforting Vegetable Pasta Bake, a dish that brings the vibrant flavors of fresh vegetables together with cheesy goodness. Perfect for any occasion, this bake is not only quick to prepare but also a versatile option that can cater to different tastes. With a blend of rigatoni pasta, nutritious veggies like bell peppers and zucchini, and a creamy cheese topping, this recipe is sure to be a hit with both vegetarians and meat lovers alike. Enjoy it as a family-friendly weeknight meal or serve it at gatherings—this veggie-packed delight will leave everyone satisfied!
Ingredients
Scale
- 400g dried rigatoni pasta
- 1 tbsp vegetable oil
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 courgette (zucchini)
- 2 cloves garlic
- 2 x 400g tinned chopped tomatoes
- 120ml double cream
- 100g strong cheddar cheese, grated
- 100g mozzarella cheese, grated
- Fresh baby spinach
Instructions
- Preheat the oven to 190C/375F. Boil water in a large pot and cook the pasta for one minute less than package instructions. Drain well.
- In a frying pan, heat oil over medium heat. Sauté chopped onion for about 3–4 minutes until softened.
- Add diced bell peppers, courgette, garlic, salt, pepper, tomato puree, oregano, and thyme. Cook for an additional 2–3 minutes.
- Stir in chopped tomatoes and cream; let simmer gently.
- Combine cooked pasta and spinach with the sauce mixture in a baking dish.
- Top with grated cheddar and mozzarella cheeses; bake for 20–25 minutes until golden brown.
- Garnish with torn parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg