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!! Exactly 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.
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…
After a fresher intake of vegetables? Try my rainbow pasta salad on for size! Need to make it vegan? Simply switch out the mayo & sour cream for 150g of vegan mayonnaise.
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INSANELY easy! You don’t even have to precook the pasta. Yep, you heard me right. 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!
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.
Of course you can! I try and avoid using jars where I can, hence the tinned tomatoes. If you really want to kick this vegetable pasta bake off with a bang – I highly recommend making Auntie Cathy’s incredible balsamic roasted tomato pasta sauce and using that instead. It tastes unbelievable!
Here is what you will need to serve 4.
(For a printer friendly version, see the recipe card at the end of this post)
*You can absolutely use regular cheese if you don’t need to make it vegan.
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.
Tip all that wonderful veg into your oven proof dish.
Now it’s time to add in that pasta (200g | 7 oz).
Then stir in the chopped tomatoes (1 x 400g | 14 oz tin), vegetable stock (400ml | 1 + 2/3 Cup) and Italian seasoning (2 tsp).
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.
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.
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!
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
For US measurements please see the recipe within the blog post.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #199
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