Veggie Pasta Bake Recipe

Ingredients

• about 840 ml (3.5 cups)diced butternut squash or kabocha squash
• 15 ml (1 tablespoon)olive oil
• ¼ teaspoonsalt
• about 450 ml (3 cups; about 200 g)sliced mushrooms
• 22.5 ml (1.5 tablespoons)olive oil
• ¼ teaspoonsalt
• 30 ml (2 tablespoons)olive oil
• 1 medium (about 240 ml chopped)onion, finely chopped
• 1 red pepper (about 240 ml diced)red pepper, diced
• 3 large clovesgarlic, minced or grated
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• ⅓ (unit not specified)chilli flakes
• 1 teaspoonsmoked paprika
• 120 ml (½ cup)sun-dried tomato strips, finely chopped (the oil-packed kind)
• 360 ml (1.5 cups; about 400 g)tomato passata, tomato sauce or marinara sauce
• about 480 ml (2 cups)baby spinach leaves
• 120 ml (½ cup)reserved pasta water
• about 400 g (6 cups)pasta, such as fusilli or penne
• 1 teaspoonsalt
• 120 ml (½ cup)crumbled feta
• 480 ml (2 cups)grated Cheddar, mozzarella or a mixture

Instructions

1. 1

   Roast the squash

   Heat the oven to 200°C (400°F). Peel the squash and cut it into large cubes. Drizzle with a little of the olive oil, sprinkle with salt and spread on a large, flat baking tray. Roast for 25–30 minutes, until soft.

2. 2

   Cook the mushrooms

   Slice the mushrooms. Heat a little olive oil in a large pan over medium-high heat, add the mushrooms and salt, and sauté for 7–8 minutes, stirring every 2 minutes, until golden brown.

3. 3

   Cook the pasta

   While the squash and mushrooms cook, boil the pasta until just al dente; cook it for 1 minute less than the packet timing so it does not become too soft in the oven. Reserve 120 ml (½ cup) of pasta water, then drain the rest.

4. 4

   Soften the vegetables

   Heat the remaining olive oil in another pan over medium-high heat. Add the onion and red pepper and sauté for 7–8 minutes, stirring every 2 minutes, until soft and nearly caramelised.

5. 5

   Make the sauce

   Stir in the garlic, sun-dried tomatoes, salt, pepper, chilli flakes and smoked paprika. Add the passata and cook for 3–4 minutes.

6. 6

   Wilt the spinach

   Add the baby spinach and stir it into the sauce. Cook for 1–2 minutes, until wilted, then taste and adjust the seasoning.

7. 7

   Combine the pasta

   Add the cooked pasta, mushrooms and most of the roasted squash to the sauce. Pour in the reserved pasta water and stir in the feta. Transfer to a baking dish, arrange any remaining squash on top and finish with the grated Cheddar or mozzarella.

8. 8

   Bake until golden

   Heat the oven to 200°C (400°F), if it is not already on. Bake for 15–20 minutes, until the cheese has melted and a golden crust has formed.

9. 9

   Prepare ahead

   The assembled pasta can be kept in its baking dish in the fridge overnight. Take it out 10–15 minutes before baking to bring it towards room temperature.

What is a veggie pasta bake?

A pasta bake is cooked pasta mixed with sauce and other ingredients, then finished in the oven so the flavours come together beneath a browned topping. This version is Italian-inspired rather than a claim to one traditional regional recipe.

Roasted squash brings sweetness, while mushrooms and sun-dried tomatoes add savoury depth. Spinach and pepper round out the sauce, and feta beneath a Cheddar or mozzarella topping gives the bake a mix of creamy and melty textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 596 calories, 24g protein, 70g carbs, 27g fat.

The pasta supplies most of the carbohydrates, while the olive oil and cheeses contribute much of the fat; the cheese also provides protein, alongside the pasta and vegetables. Serve with a green salad or extra vegetables for a fresh contrast and a more varied plate.

Roast the squash for flavour

Even cubes: cut the squash into similarly sized pieces so they soften at a similar rate. A large, flat tray gives them room to roast rather than steam.

Soft centres: the squash is ready when it yields easily to a knife after 25–30 minutes. Keep a few pieces aside to arrange on top before baking for visible golden squash in the finished dish.

Build a well-rounded sauce

Sautéed vegetables: give the onion and pepper their full 7–8 minutes so they become soft and nearly caramelised. Stir regularly to help them cook evenly.

Seasoning: garlic, smoked paprika and chilli flakes flavour the passata, while sun-dried tomatoes add a concentrated savoury note. Taste the sauce after the spinach wilts, then adjust the seasoning if needed.

Keep the pasta al dente

Short cooking: stop boiling the pasta 1 minute before its usual cooking time is up. It continues to soften in the oven, so this helps it hold its shape.

Pasta water: reserve 120 ml before draining. Stir it through with the pasta to loosen the sauce and help it coat the ingredients before baking.

Layer the cheeses

Feta inside: stir the crumbled feta through the pasta mixture, where it adds salty, tangy pockets. The roasted squash and spinach distribute through the dish as you combine everything.

Cheese on top: finish with grated Cheddar, mozzarella or a mixture. Bake for 15–20 minutes, until melted with a golden crust.

Plan the cooking time

Overlap tasks: roast the squash while you prepare the mushrooms and sauce, and cook the pasta as the other components are underway. This makes good use of the 70-minute total cooking time.

Make ahead: assemble the pasta in its baking dish and refrigerate overnight. The method suggests taking it out for 10–15 minutes before baking; check that the centre is thoroughly hot before serving.

What to serve alongside

Fresh side: a crisp green salad with a simple vinaigrette balances the rich cheese topping and soft vegetables. Keep the dressing separate until serving so the leaves stay fresh.

Extra vegetables: serve with steamed or lightly dressed greens if you want a larger vegetable side. The bake is substantial enough to serve on its own, too.

Recipe notes & tips

• Use a large, flat tray for the squash so its pieces roast rather than crowd together.
• Stir the mushrooms every 2 minutes as they cook to encourage even browning.
• Reserve the pasta water before draining; it is easy to forget once the pasta is in the colander.
• Cook the pasta just short of al dente because it will soften further in the oven.
• Keep some roasted squash back for the top so it remains visible after baking.
• If assembling ahead, take the dish out of the fridge for 10–15 minutes before it goes into the oven.

Variations

• Use kabocha: swap it for the butternut squash, as suggested in the ingredient list.
• Change the cheese: use mozzarella instead of Cheddar, or combine the two for the topping.
• Adjust the heat: reduce the chilli flakes for a milder bake or add a little more for extra warmth.
• Choose another pasta shape: use penne or fusilli, or another short shape that holds the sauce.
• Add more greens: stir extra baby spinach into the sauce and let it wilt before combining with the pasta.

Common mistakes to avoid

• Crowding the squash tray: the pieces can steam instead of roast; spread them out on a large, flat tray.
• Overcooking the pasta: it will soften further in the oven; boil it for 1 minute less than the packet timing.
• Skipping the pasta water: the mixture may be harder to coat evenly; reserve 120 ml before draining and stir it in.
• Stirring the mushrooms too often: they may not have time to brown; follow the recipe's 2-minute intervals.
• Baking before the oven is hot: the cheese may not brown as expected; preheat to 200°C before baking.

How to store

Keep assembled, unbaked pasta covered in its baking dish in the fridge overnight, as directed. Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat in the oven until piping hot throughout, or microwave individual portions, adding a splash of water if the pasta seems dry.

Frequently asked questions