I seem to have lots of pasta bakes on the site, but no veggie ones! I’m blaming Chris’s influence for that. So here’s one for you right now! Full of veggies, with a creamy tomato sauce and topped off with a melty two-cheese topping. This pasta bake is a full meal in its own right. Or if you like, you could serve it with a lovely crunchy salad (more veggies! that’s gotta cover your five-a-day), or as a side dish to simple grilled meat or fish.
What do we need?
Pasta - any large -ish shape pasta will do. I’m using rigatoni, as I love how the sauce finds its way into those tubes and clings to the pasta. Veggies - we’re got quite a selection - with red onion (for sweetness), red and yellow peppers (for colour and bite), courgette - zucchini - (a tender flavour absorber), baby spinach (colour and because it’s so darn good for you), PLUS tinned tomatoes and garlic (for saucy, rich flavour). You don’t have to stick to these though. I’ve included some ideas for swaps later on. Cream - instantly makes a tomato sauce rich and sumptuous, and balances out any acidity in the tinned tomatoes Cheese - strong cheddar for a great flavour and golden brown colour (once cooked), and mozzarella for gooey-stretchiness. Because everyone loves lifting that serving spoon to a satisfyingly long cheese-pull.
How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
Take out of the oven and top with a little fresh parsley before serving.
Can I make it ahead?
Yes! You can make ahead up to the point where you have sprinkled the cheese on, then cool, cover with foil and refrigerate for up to a day. Take out of the fridge for an hour before baking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it). Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout. Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.
Will it freeze?
Yes! Once cooked cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Swaps/additions
When sauteing the onions, peppers and courgette, you can add in (or swap out) chopped tenderstem broccoli, asparagus tips, green beans or chopped mushrooms. At the same time as the baby spinach (requires no sauteing) you could add/swap frozen peas, tinned sweetcorn, sliced sugar snap peas or mangetout (snow peas) or halved cherry tomatoes.
Watch how to make it:
Stay updated with new recipes
Subscribe to the newsletter to hear when I post a new recipe. I’m also on You Tube (new videos every Monday and Thursday), IG (behind the scenes stories). Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
