Veggie Pasta Bake
Pasta with roasted courgette, peppers and onion in a tomato sauce, topped with mozzarella and baked.
Photograph credit: Veggie pasta bake (4024207966) by Karen and Brad Emerson · CC BY 2.0 · Wikimedia Commons
Build the Meal Around Veggie Pasta Bake
- Green salad
- Garlic bread
- Rocket salad
- Steamed broccoli
Sides from the same cuisine on this site: Crumpets, Braised Red Cabbage, Bread Rolls.
How to Make Veggie Pasta Bake
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Heat the oven to 220°C / 430°F. Toss the courgettes, peppers and onion with the oil and salt and roast on a tray for 20 minutes.
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While the vegetables roast, boil the penne for 8 minutes, 2 minutes under the packet time, and drain.
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Warm the passata with the garlic and oregano, then stir in the pasta and roasted vegetables.
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Tip into a baking dish, top with the mozzarella and parmesan, lower the oven to 200°C / 390°F and bake for 30 minutes until golden.
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A Few Notes
Roast the vegetables first.
Undercook the pasta.
If your oven runs hot, check at 25 minutes.
Rest it before serving.
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Storing and Reheating
Keeps in the fridge for 3 days. Reheat covered until hot all the way through.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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