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Creamy Vegetable Pasta Bake finished dish

Creamy Vegetable Pasta Bake

Recipe card for Creamy Vegetable Pasta Bake.
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Servings: 12 servings
Course: Main Course
Ingredients Method

Ingredients
  

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

Method
 

Preparation
  1. Preheat the Oven: Preheat the oven to 190°C (375°F).
  2. Cook the Pasta: In a large pot, bring water to a boil.
  3. Add the pasta and cook for 1-2 minutes less than the recommended cooking time on the pack; drain.
  4. Prepare the Vegetables: In a pot, heat the oil on medium heat.
  5. Add the chopped onion and cook for 4-5 minutes until softened.
  6. Add the bell peppers, tomato puree, zucchini, garlic, and spices (salt, black pepper, dried oregano, and dried thyme).
  7. Stir everything and cook for 3-4 minutes.
  8. Combine Ingredients: Stir in the tinned chopped tomatoes and cook for 1 minute.
  9. Add the cooked pasta and stir everything together.
  10. Bake the Dish: Transfer the mixture to a large baking dish.
  11. Top with the grated mozzarella and cheddar cheese.
  12. Bake for 20-25 minutes or until the cheese is golden brown.
  13. Garnish and Serve: Garnish with chopped parsley.
  14. Serve hot.

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