Cheese Vegetable Pasta Bake Recipe for Easy Family Meals

If you’re on the hunt for a cozy, satisfying dish that combines the comforting goodness of pasta with wholesome vegetables and gooey cheese, look no further than this Cheese Vegetable Pasta Bake. Perfect for family dinners, meal prep, or even a friendly potluck, this recipe brings together fresh garden veggies, creamy cheeses, and al dente pasta in a baked casserole that’s bursting with flavor.

The golden, bubbly cheese crust on top adds a delightful texture contrast that will have everyone asking for seconds.

This recipe is incredibly versatile and can be customized with whatever vegetables you have on hand, making it a great way to use up leftovers or favorite produce. Whether you’re a seasoned home cook or a kitchen newbie, this pasta bake is straightforward to prepare and offers a hearty, nutritious meal that’s perfect any day of the week.

Plus, it’s a fantastic way to sneak extra veggies into your family’s diet without sacrificing taste or comfort.

Why You’ll Love This Recipe

This Cheese Vegetable Pasta Bake is a crowd-pleaser for many reasons. First, it’s loaded with fresh veggies that provide a burst of color, texture, and nutrients.

The combination of cheeses creates a creamy, flavorful sauce that clings perfectly to each pasta piece, ensuring every bite is indulgent yet balanced.

It’s flexible and forgiving—swap in your favorite vegetables or cheeses, or make it vegan or gluten-free with simple substitutions. The recipe also makes excellent leftovers, reheating beautifully without drying out.

Best of all, it’s a complete meal that can be ready in under an hour, making it ideal for busy weeknights.

Ingredients

• 300g penne pasta (or any short pasta)
• 2 cups broccoli florets, chopped
• 1 cup bell peppers, diced (mix of red, yellow, green)
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 1 medium carrot, grated
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 cups shredded mozzarella cheese
• 1 cup grated cheddar cheese
• 1 cup ricotta cheese
• 2 cups tomato sauce (homemade or store-bought)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Colander for draining pasta
• Measuring cups and spoons
• Oven mitts

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain and set aside.
3. Sauté the vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3 minutes).
4. Add the remaining vegetables: Stir in the broccoli, bell peppers, zucchini, mushrooms, and grated carrot. Cook for 5-7 minutes until vegetables are just tender but still vibrant. Season with salt, pepper, oregano, and basil.
5. Combine the sauce and cheeses: In a large mixing bowl, stir together the tomato sauce, ricotta cheese, half of the shredded mozzarella, and half of the cheddar cheese. Add a pinch of salt and pepper to taste.
6. Mix pasta and veggies: Add the cooked pasta and sautéed vegetables into the sauce mixture. Gently toss until everything is well coated.
7. Assemble the bake: Pour the pasta mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella, cheddar, and Parmesan cheese evenly on top.
8. Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes or until the top is golden brown and bubbly.
9. Garnish and serve: Remove from oven and let it cool for 5 minutes. Garnish with freshly chopped parsley if desired, then serve warm.

Tips & Variations

Tip: For an extra creamy texture, stir in a splash of cream or milk into the cheese sauce before mixing with pasta.

Variation: Swap mozzarella and cheddar for vegan cheese alternatives to make this dish vegan-friendly. For a dairy-free version, check out our Best Vegetarian Recipes No Dairy for Delicious Meals.

Vegetable Swaps: Feel free to add spinach, kale, or peas. Roasted butternut squash or sweet potato also make wonderful additions for a fall-inspired twist.

Spice it Up: Add a pinch of red chili flakes or a dash of our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a subtle kick.

Nutrition Facts

Serving Suggestions

This Cheese Vegetable Pasta Bake pairs wonderfully with a fresh green salad dressed in a light vinaigrette to balance the richness of the cheese. Garlic bread or warm focaccia are also fantastic sides to soak up any leftover sauce.

For a heartier meal, serve alongside a bowl of homemade soup — consider something light like a classic tomato basil or a vegetable broth-based soup. If you love pasta bakes, you might also enjoy our Amazing Vegan Pasta Recipes for Easy Delicious Meals for more inspiration.

Conclusion

This Cheese Vegetable Pasta Bake is a delicious and nutritious way to enjoy a comforting meal that’s packed with veggies and cheesy goodness. Its ease of preparation and adaptability make it a fantastic recipe to keep in your weekly rotation.

Whether you’re cooking for your family, hosting friends, or simply craving a wholesome dish, this pasta bake delivers on both flavor and satisfaction.

Don’t forget, you can always customize it with your favorite cheeses or vegetables to suit your taste and dietary needs. For more wholesome vegetarian inspiration, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore unique grains and flavors in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking!

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