Name: One Dish Vegetable Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: English
Ingredients: 26 cm Round Oven Proof Dish, (or similar); 1/2 Red Pepper, (Finely Diced); 1/2 Yellow Pepper, (Finely Diced); 1/2 Courgette, (Finely Diced); 1/2 Small Onion, (Finely Diced); 200g Dried Penne Pasta; 400g Tin Chopped Tomatoes; 400ml Vegetable Stock; 2 tsp Italian Seasoning; Salt & Pepper; 30g Grated Cheese, (Optional) *; 1 tbsp Dried Breadcrumbs, (Optional)

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You absolutely need this vegetable pasta bake in your life right now! Not only is it crazy good for you – but it’s packed with veggies, requires NO precooking whatsoever and tastes absolutely flippin’ delicious!! And just like my slow cooker vegetable soup, it’s also both vegetarian and vegan! Making it ideal if you’re taking part in Veganuary or want a sneaky veggie boost.

vegetable pasta bake on a plate with a fork

If that’s not enough, you can switch out regular pasta for gluten free to easily feed the coeliac sufferers in your life too! It’s definitely a winner winner vegetable dinner. Ok, so that doesn’t really work but you get what I mean haha…

vegetable pasta bake in an oven proof dish with a spoon

Just how easy is this vegetable pasta bake to make?

INSANELY easy! Unlike a traditional pasta bake (like a chicken broccoli alfredo bake for example), you don’t even have to precook the pasta! Yes, you heard me right. NO PRECOOKING THE PASTA REQUIRED! Woohoo!

The hardest thing is chopping up a little veg, that’s it. In fact, you could do that in a food processor to make it even easier. Then it’s simply a case of dump and bake. I love recipes like this!

Can I change the veggies in this vegetable pasta bake?

Absolutely! Just make sure to try and keep things chopped on the small side to ensure they will cook through. The idea of this meal is to utilise whatever leftovers you have to avoid waste.

You could even prep this ahead, then simply cook when you get home from work. An ideal healthy midweek meal!

Can I change the sauce in a vegetable pasta bake?

Of course you can! I try and avoid using jars where I can, hence the tinned tomatoes. But you can absolutely switch up the sauce, however you like!

What makes this vegetable pasta bake so good?

It’s made in one dish so there’s hardly any pots to wash.
No need to precook the pasta or veggies.
It’s super healthy for you!
You can use up leftover veggies.
It’s cheap to make.
Perfect for Veganuary.

You might also like a one dish chicken potato bake, and stove top Summer vegetable risotto!

vegetable pasta bake in an oven proof dish

Vegetable Pasta Bake Recipe Tips

Make sure you chop the vegetables quite small – around the 1 cm square mark or less. This ensures they will be cooked at the same time as the pasta.
Don’t have time to chop? Use the chopping attachment on your food processor to speed things up.
Don’t forget to cover the dish with foil for the first part of cooking. This helps to cook the pasta and vegetables through whilst preventing the sauce from thickening too much in the process.
Stir it well before topping with the ‘cheese’ and breadcrumbs to avoid any uneven cooking.

One Pot Vegetable Pasta Bake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 4.

1/2 Red Pepper, Finely Diced
1/2 Yellow Pepper, Finely Diced
1/2 Courgette, Finely Diced
1/2 Small Onion, Finely Diced
200g (7 oz) Dried Penne Pasta
1 x 400g (14 oz) Tin Chopped Tomatoes
400ml (1 + 2/3 Cup) Vegetable Stock
2 tsp Italian Seasoning
Salt & Pepper
30g (1/3 Cup) Grated Vegan Cheese, Optional *
1 tbsp Dried Breadcrumbs, Optional

Essential Equipment

26 cm Round Oven Proof Dish (or similar)

*You can absolutely use regular cheese if you don’t need to make it vegan.

Instructions

First thing’s first, let’s preheat that oven to 200°C/Fan 180°C.

Now onto the veggies! If you haven’t already, finely dice the red pepper (1/2), yellow pepper (1/2), courgette (1/2) and onion (1/2 small). Try and keep them less than 1 cm square, particularly the courgette. This ensures it will cook through.

red and yellow peppers finely chopped on a chopping board

courgette finely chopped on a chopping board

onion finely chopped on a chopping board

Tip all that wonderful veg into your oven proof dish.

finely chopped vegetables in a baking dish

Now it’s time to add in that pasta (200g | 7 oz).

finely chopped vegetables in a baking dish with penne pasta

Then stir in the chopped tomatoes (1 x 400g | 14 oz tin), vegetable stock (400ml | 1 + 2/3 Cup) and Italian seasoning (2 tsp).

vegetable pasta bake ingredients in an oven proof dish

Add a generous helping of salt and pepper then give it all a really good stir.

Finally, cover it with foil and bake for 25 minutes in the preheated oven. It should be about three quarters cooked when you take off the foil.

part baked vegetable pasta bake in an oven proof dish

Go ahead and give it a really good stir to make sure everything will cook evenly then scatter over the vegan cheese (30g | 1/3 Cup) and 1 tbsp of dried breadcrumbs.

Pop back into the oven, uncovered, for approx 15-20 mins to allow the pasta and vegetables to finish cooking and the vegan cheese/breadcrumbs to become golden.

Of course you can always use regular cheese if you don’t require it to be suitable for vegans.

part baked vegetable pasta bake in an oven proof dish topped with vegan cheese and breadcrumbs

If you choose not to add the “cheese”/breadcrumbs, simply remove the foil and cook for a further 15-20 mins until the pasta and vegetables are cooked through.

And there you have it! A beautiful, healthy meal that will not only please the family but please your body too!

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