Vegetarian Pasta Bake Recipe

Ingredients

• 400 gpenne pasta
• 2 tablespoonsolive oil
• 1 mediumonion, finely chopped
• 2garlic cloves, minced
• 1red bell pepper, chopped
• 1courgette, sliced
• 200 gmushrooms, sliced
• 60 g (2 cups)fresh spinach
• 1 can (400 g)chopped tomatoes
• 1 teaspoondried oregano
• 1/2 teaspoonchilli flakes (optional)
• to tastesalt and black pepper
• 150 gmozzarella cheese, shredded
• 80 gParmesan cheese, grated
• to garnishfresh basil leaves

Instructions

1. 1

   Prepare the dish

   Heat the oven to 200°C (400°F). Lightly grease a medium baking dish with olive oil.

2. 2

   Cook the pasta

   Bring a large pan of salted water to a rolling boil. Cook the penne until just under al dente, then drain and set aside.

3. 3

   Soften the aromatics

   Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring often, for about 3–5 minutes, until softened and fragrant.

4. 4

   Cook the vegetables

   Add the red pepper, courgette and mushrooms. Cook for 6–8 minutes, until tender and lightly golden.

5. 5

   Wilt the spinach

   Stir in the spinach and cook for 1–2 minutes, until wilted.

6. 6

   Simmer the sauce

   Add the chopped tomatoes, oregano, chilli flakes if using, salt and black pepper to taste. Lower the heat and simmer for about 10 minutes, until the sauce has thickened slightly.

7. 7

   Mix pasta and sauce

   Stir the drained penne into the vegetable sauce until well coated. Transfer everything to the prepared baking dish and spread it evenly.

8. 8

   Add the cheeses

   Scatter the mozzarella and Parmesan evenly over the pasta.

9. 9

   Bake until golden

   Bake for 20–25 minutes, until the cheese is melted and bubbling and the top is golden and lightly crisp.

10. 10

    Garnish and serve

    Take the dish out of the oven, garnish with fresh basil leaves and serve warm.

What is a vegetarian pasta bake?

A pasta bake is a casserole-style dish in which cooked pasta is combined with sauce and baked, often beneath a layer of cheese. This version takes inspiration from familiar Italian ingredients: tomatoes, oregano, basil and Parmesan.

The vegetables make the filling colourful and substantial, while mozzarella melts over the top. Slightly undercooking the penne before baking helps it hold its shape in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 40g protein, 82g carbs, 23g fat.

Most of the carbohydrates come from the penne, while olive oil and the two cheeses provide much of the fat. Pasta and cheese contribute most of the protein, with smaller amounts from the vegetables. Pair a portion with a generous green salad or extra vegetables for a more balanced plate.

Choosing the pasta and vegetables

Penne: Its ridged tubes catch the tomato sauce, and the shape is easy to serve from a baking dish. Other short pasta shapes can work, but follow the same instruction to stop cooking just before al dente.

Vegetables: Cut the pepper, courgette and mushrooms into fairly even pieces so they cook at a similar rate. Fresh spinach wilts quickly, so it goes into the pan after the other vegetables have softened.

Build flavour in the pan

Aromatics: Cook the onion and garlic in olive oil until softened and fragrant before adding the other vegetables. Stir frequently so the garlic does not catch on the pan.

Tomato sauce: Simmer the chopped tomatoes with the oregano and seasoning for about 10 minutes. Letting the sauce reduce slightly helps it cling to the pasta rather than pooling at the bottom of the bake.

Get the texture right

Pasta: Drain the penne as soon as it is just under al dente; it will continue to cook in the oven. Very soft pasta can turn mushy after baking.

Cheese: Spread the mozzarella and Parmesan over the whole surface for a mix of melting cheese and a savoury, golden finish. The bake is ready when the topping is bubbling and lightly crisp.

Plan the timing

The vegetables and sauce cook on the hob while the pasta boils, so the components can be prepared in parallel if you have space. Once assembled, allow 20–25 minutes in the 200°C (400°F) oven.

Keep an eye on the top towards the end of baking: ovens and dishes vary, so remove it when the cheese is melted and golden rather than waiting for a fixed colour.

What to serve with it

A crisp green salad or simply dressed leaves make a fresh contrast to the warm, cheesy pasta. Steamed green beans or broccoli are another easy side.

Serve the bake straight from its dish, with extra basil if you have it. Letting it stand briefly after baking can make portions easier to lift out.

Recipe notes & tips

• Salt the pasta water so the penne is seasoned from the inside.
• Cook the pasta just shy of al dente to account for its time in the oven.
• Stir the vegetables as they cook to encourage even browning.
• Simmer the tomato sauce until it thickens slightly before adding the pasta.
• Spread the cheese evenly so the topping browns across the whole dish.
• Let the bake rest for a few minutes before serving to help portions hold together.

Variations

• Gluten-free: Use gluten-free penne and check that it is still slightly firm before draining.
• Creamier sauce: Stir a little cream into the tomato sauce before mixing it with the pasta.
• More greens: Add extra spinach and let it wilt in batches if needed.
• Herb swap: Use dried Italian herbs in place of oregano for a different herbal note.
• Extra heat: Increase the chilli flakes to suit your preference.
• Cheese finish: Add a little extra Parmesan on top for a more savoury crust.

Common mistakes to avoid

• Overcooking the pasta: Stop when it is just under al dente so it does not become soft in the oven.
• Skipping the sauce simmer: Give the tomatoes about 10 minutes to thicken and develop flavour.
• Crowding the vegetables: Use a large frying pan so they cook evenly rather than steaming in a pile.
• Adding spinach too early: Stir it in after the other vegetables so it wilts without becoming overcooked.
• Under-seasoning the dish: Taste the sauce before combining it with the pasta and adjust the salt and pepper.
• Baking too long: Take the dish out once the cheese is bubbling and golden to avoid drying out the pasta.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven or microwave until piping hot; add a small splash of water if the pasta seems dry.

Frequently asked questions