Cheesy Vegetable Pasta Bake Recipe for Easy Family Dinners

There’s something incredibly comforting about a warm, cheesy vegetable pasta bake, especially on those busy weeknights when you want a hearty meal without too much fuss. This dish combines tender pasta, fresh vegetables, and a rich, gooey cheese topping, creating layers of flavor that everyone will adore.

Whether you’re a seasoned vegetarian or just looking to sneak more veggies into your diet, this pasta bake is a perfect choice. It’s easy to customize, budget-friendly, and makes fantastic leftovers for the next day.

In this recipe, we’ll walk you through making a deliciously creamy pasta bake with a medley of colorful vegetables and plenty of melted cheese. From sautéing the veggies to layering everything in a casserole dish and baking it to golden perfection, you’ll have a satisfying meal ready in under an hour.

Plus, it’s a great way to introduce more plant-based meals into your routine without sacrificing flavor.

Why You’ll Love This Recipe

This cheesy vegetable pasta bake is a winner for several reasons. First, it’s incredibly versatile — you can use whatever vegetables you have on hand, making it perfect for using up leftovers or seasonal produce.

The combination of creamy cheese and tender pasta makes it a crowd-pleaser for both kids and adults.

It’s also a one-dish meal, which means less cleanup and more time to enjoy your food. Plus, it’s packed with nutrients from the vegetables, providing a balanced meal that’s both filling and nutritious.

Whether you’re cooking for family, friends, or meal prepping for the week, this dish hits all the right notes.

Ingredients

• 300g penne pasta (or your favorite pasta shape)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, chopped into small cubes
• 150g mushrooms, sliced
• 150g broccoli florets
• 400g canned chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 200g shredded mozzarella cheese
• 100g grated Parmesan cheese
• 100ml vegetable stock
• Fresh parsley, chopped (for garnish)

Equipment

• Large pot for boiling pasta
• Large frying pan or skillet
• Ovenproof baking dish (about 9×13 inches or similar)
• Wooden spoon or spatula
• Colander for draining pasta
• Measuring cups and spoons
• Grater for cheese

Instructions

1. Preheat your oven to 190°C (375°F). Lightly grease your baking dish with a bit of olive oil or non-stick spray.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 8-10 minutes until just al dente (it will cook more in the oven). Drain and set aside.
3. Sauté the vegetables: While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
4. Add the bell pepper, zucchini, mushrooms, and broccoli: Cook for another 5-7 minutes until the vegetables are tender but still vibrant.
5. Make the sauce: Pour in the canned chopped tomatoes and vegetable stock. Stir in the dried oregano, basil, salt, and pepper. Simmer for 5 minutes to let the flavors meld and the sauce thicken slightly.
6. Combine pasta and sauce: Add the drained pasta to the vegetable sauce in the pan. Toss everything together until evenly coated.
7. Assemble the bake: Transfer the pasta and vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
8. Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
9. Garnish and serve: Remove from the oven and let it cool for a few minutes. Sprinkle with freshly chopped parsley before serving.

Tips & Variations

“For a vegan or dairy-free version, try using plant-based cheese alternatives or a homemade cashew cheese sauce. You can also swap out any vegetables for whatever you prefer or have on hand, such as spinach, eggplant, or peas.”

To add some extra protein, consider stirring in cooked lentils or chickpeas before baking. For a bit of a spicy kick, sprinkle in some red chili flakes or try adding a dash of homemade chili powder to the sauce.

If you want a creamier texture, add a splash of cream or a dollop of ricotta mixed into the sauce before assembling. For a gluten-free option, substitute with gluten-free pasta and ensure your stock and cheese are gluten-free as well.

Nutrition Facts

Serving Suggestions

This cheesy vegetable pasta bake pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a refreshing contrast, try a simple cucumber and tomato salad with lemon juice and fresh herbs.

Garlic bread or warm crusty rolls are perfect for soaking up any leftover sauce on the plate. If you want to add some extra greens, steamed green beans or a side of roasted Brussels sprouts complement this dish wonderfully.

For more comforting vegetarian meals, check out these recipes: Amazing Vegan Pasta Recipes for Easy Delicious Meals, Baked Lasagna Recipe Vegetarian Sanjeev Kapoor Delight, and Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

Whether you’re cooking for a busy weeknight dinner or preparing meals ahead for the week, this cheesy vegetable pasta bake is a fantastic choice. It’s simple to make, packed with wholesome ingredients, and delivers that comforting, cheesy goodness everyone loves.

The flexibility of this recipe means you can adapt it to your taste or dietary needs without any hassle.

Take advantage of fresh seasonal vegetables or pantry staples to make this dish your own. And don’t forget, the bubbling golden crust of melted cheese is the perfect finishing touch that turns a simple pasta dish into a family favorite.

Try this recipe soon and experience the joy of a delicious, homemade pasta bake that’s both nutritious and satisfying.

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