Creamy Vegetable Pasta Bake

This easy vegetable pasta bake is a hearty vegetarian dinner made with rigatoni, roasted peppers, courgette, spinach, and a rich tomato and cream sauce. Topped with melted mozzarella and cheddar, it’s perfect for weeknight meals, family dinners, or meal prep. Ready in under an hour, this baked pasta dish is a flavorful way to use fresh vegetables and pantry staples. Great for freezing and ideal for batch cooking.

This creamy vegetable pasta bake is packed with colorful roasted vegetables, tender pasta, and a rich tomato-cream sauce. Topped with bubbling cheddar and mozzarella, it’s a satisfying vegetarian dish perfect for a cozy family dinner.

Ingredients

• 400 g (14 oz) dried pasta (e.g. rigatoni or penne)
• 1 tbsp vegetable oil
• 1 large red onion, peeled and cut into wedges
• 1 red bell pepper, deseeded and chopped into chunks
• 1 yellow bell pepper, deseeded and chopped into chunks
• 1 large or 2 small courgettes (zucchini), chopped
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp tomato purée (paste in the US)
• ½ tsp dried oregano
• ½ tsp dried thyme
• 2 x 400 g (2 x 14 oz) cans chopped tomatoes
• 120 ml (½ cup) double (heavy) cream
• 100 g (3 packed cups) fresh baby spinach
• 100 g (1 cup) strong cheddar cheese, grated
• 100 g (1 cup) mozzarella, grated
• Small bunch fresh parsley, roughly torn

Instructions

1. Preheat the oven to 190°C (375°F) fan.
2. Cook the pasta in a large pot of boiling water for 1 minute less than the package instructions. Drain and set aside.
3. While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the red onion and sauté for 3–4 minutes until slightly softened.
4. Add the peppers, courgette, salt, pepper, garlic, tomato purée, oregano, and thyme. Stir and cook for 2–3 minutes until the vegetables begin to soften.
5. Pour in the chopped tomatoes and cream. Stir well and bring to a gentle simmer.
6. Once the sauce is gently bubbling, add the drained pasta and spinach. Mix until everything is well coated.
7. Transfer the mixture to a large baking dish. Sprinkle the cheddar and mozzarella evenly over the top.
8. Bake in the oven for 20–25 minutes, or until the cheese is golden and bubbling.
9. Garnish with torn parsley before serving.

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Tips

• Use a mix of your favorite vegetables like mushrooms, aubergines, or broccoli.
• Cook the pasta al dente to avoid it becoming too soft after baking.
• If your sauce seems too thick, add a splash of pasta water before baking.

Variations and Substitutions

• Add protein: Stir in cooked lentils, chickpeas, or shredded rotisserie chicken.
• Dairy-free: Use plant-based cream and cheese alternatives.
• Spicy twist: Add a pinch of chili flakes or chopped jalapeños for heat.
• Low-carb: Replace pasta with cooked cauliflower florets or spiralized courgette.

FAQs

Can I make this ahead of time?
Yes! Assemble the pasta bake in advance, cover, and refrigerate for up to 24 hours. Bake when ready to serve, adding an extra 5–10 minutes to the baking time.

Can I freeze it?
Absolutely. Let it cool completely, cover tightly, and freeze for up to 2 months. Defrost in the fridge overnight and reheat in the oven.

What type of pasta works best?
Short pasta shapes like rigatoni, penne, or fusilli hold the sauce well and are ideal for baking.

Serving Suggestions

• Pair with garlic bread or a green salad for a complete meal.
• Serve as a side alongside grilled meats or baked tofu.
• Great for potlucks and batch cooking — serve in individual portions for convenience.

Why You’ll Love This Recipe

• Hearty, creamy, and packed with flavor
• An easy way to eat more vegetables
• Customizable with whatever you have on hand
• A guaranteed crowd-pleaser for weeknights or entertaining