Vegetable pasta bake is an easy oven-baked dish loaded with vegetables, penne, and heavenly creamy cheese! Perfect for dinner, this American-inspired recipe is sure to please everyone at the table.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 210 kcal
Ingredients:
- 400 g dried pasta shapes (e.g., penne)
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and chopped
- 2 bell peppers, de-seeded and chopped
- 1 zucchini, chopped into chunks
- 3 stalks celery, chopped
- 100 g cheddar cheese, grated
- 100 g mozzarella cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato puree
- Dried oregano
- Dried thyme
- 800 g tinned chopped tomatoes
- 1 tablespoon parsley, for garnishing
Instructions:
- Preheat the Oven:
- Preheat the oven to 190°C (375°F).
- Cook the Pasta:
- In a large pot, bring water to a boil.
- Add the pasta and cook for 1-2 minutes less than the recommended cooking time on the pack; drain.
- Prepare the Vegetables:
- In a pot, heat the oil on medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Add the bell peppers, tomato puree, zucchini, garlic, and spices (salt, black pepper, dried oregano, and dried thyme).
- Stir everything and cook for 3-4 minutes.
- Combine Ingredients:
- Stir in the tinned chopped tomatoes and cook for 1 minute.
- Add the cooked pasta and stir everything together.
- Bake the Dish:
- Transfer the mixture to a large baking dish.
- Top with the grated mozzarella and cheddar cheese.
- Bake for 20-25 minutes or until the cheese is golden brown.
- Garnish and Serve:
- Garnish with chopped parsley.
- Serve hot.
Serving Suggestions:
- Serve with a side salad or garlic bread for a complete meal.
- Enjoy with a glass of your favorite wine or a refreshing iced tea.
Cooking Tips:
- Don’t overcook the pasta; it will continue to cook in the oven.
- Use a mix of your favorite vegetables for added variety and nutrition.
Nutritional Benefits:
- This dish is rich in vitamins and minerals from the variety of vegetables.
- The combination of cheddar and mozzarella provides a good source of calcium.
Dietary Information:
- This recipe can be made gluten-free by using gluten-free pasta.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s a quick and easy meal that’s perfect for busy weeknights.
- The creamy cheese and hearty vegetables make it a comforting and satisfying dish.
- It’s versatile and can be customized with your favorite vegetables and spices.
Conclusion:
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Ingredients
Method
Preparation
- Preheat the Oven: Preheat the oven to 190°C (375°F).
- Cook the Pasta: In a large pot, bring water to a boil.
- Add the pasta and cook for 1-2 minutes less than the recommended cooking time on the pack; drain.
- Prepare the Vegetables: In a pot, heat the oil on medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Add the bell peppers, tomato puree, zucchini, garlic, and spices (salt, black pepper, dried oregano, and dried thyme).
- Stir everything and cook for 3-4 minutes.
- Combine Ingredients: Stir in the tinned chopped tomatoes and cook for 1 minute.
- Add the cooked pasta and stir everything together.
- Bake the Dish: Transfer the mixture to a large baking dish.
- Top with the grated mozzarella and cheddar cheese.
- Bake for 20-25 minutes or until the cheese is golden brown.
- Garnish and Serve: Garnish with chopped parsley.
- Serve hot.