I have one tasty recipe for you that will make your dinner yummy and also healthy. This cheesy baked pasta dish is sure to satisfy both vegetarians and meat-eaters alike with its rich flavors. Abundant cheese and flavorful vegetables come together to create a meal everyone can enjoy.
For an even lighter option, you could accompany it with a crisp salad to round out your daily vegetable intake. It also makes an ideal companion alongside simply prepared proteins like grilled meat or fish.
Ingredients
- Dried pasta shapes like rigatoni or ziti
- Extra virgin olive oil
- Red onion
- Red bell pepper
- Yellow bell pepper
- Courgette (zucchini)
- Salt
- Pepper
- Garlic
- Tomato puree paste
- Oregano
- Thyme
- Tinned chopped tomatoes
- Double (heavy) cream
- Basil
- Strong cheddar cheese
- Mozzarella
- Parsley
How To Make Vegetable Bake Pasta
Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it begins to soften.
Add the bell peppers and courgette, cooking for another 5 minutes until the vegetables are tender. Season with salt and pepper.
Stir in the garlic, tomato puree, oregano, and thyme, cooking for 1 minute until fragrant.
Pour in the chopped tomatoes and heavy cream, stirring to combine. Let it simmer for about 5 minutes, then mix in the cooked pasta and fresh basil.
Transfer the mixture to a baking dish. Top with cheddar and mozzarella cheese evenly.
Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
Sprinkle with fresh parsley before serving. Enjoy your cheesy veggie goodness!
How To Store Creamy Vegetable Pasta Bake
The unbaked pasta may be refrigerated for up to 2 days. Place a sheet of parchment or wax paper directly on the surface before securing foil overtop to prevent any reaction between the acidity of tomato sauce and the aluminum.
This dish also handles freezing well. Allow the pasta bake to fully cool after assembly before packaging. Use a double layer of foil to airtightly wrap the container prior to freezing. When ready to enjoy later, transfer the frozen pasta from the freezer to the refrigerator overnight to gently thaw. Bake at 400°F for approximately 1 hour to thoroughly heat through before serving. I find pre-baking prior to freezing locks in maximum flavor, texture and ease of reheating.
More Recipes
Vegetable Bake Pasta
Ingredients
- 1 lb dried pasta shapes rigatoni or ziti
- 2 tbsp extra virgin olive oil
- 1 red onion diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium courgette zucchini, sliced
- Salt to taste
- Pepper to taste
- 3 cloves garlic minced
- 2 tbsp tomato puree paste
- 1 tsp oregano
- 1 tsp thyme
- 1 can 14 oz tinned chopped tomatoes
- 1 cup double heavy cream
- 1/2 cup fresh basil chopped
- 1 1/2 cups strong cheddar cheese grated
- 1 cup mozzarella shredded
- 1/4 cup fresh parsley chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it begins to soften.
- Add the bell peppers and courgette, cooking for another 5 minutes until the vegetables are tender. Season with salt and pepper.
- Stir in the garlic, tomato puree, oregano, and thyme, cooking for 1 minute until fragrant.
- Pour in the chopped tomatoes and heavy cream, stirring to combine. Let it simmer for about 5 minutes, then mix in the cooked pasta and fresh basil.
- Transfer the mixture to a baking dish. Top with cheddar and mozzarella cheese evenly.
- Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving. Enjoy your cheesy veggie goodness!