There’s something truly comforting about a warm, cheesy pasta bake loaded with fresh vegetables. This baked veg pasta with white sauce recipe combines tender pasta, a medley of colorful veggies, and a luscious homemade white sauce that brings it all together beautifully.
Whether you’re cooking for family, meal prepping for the week, or simply craving a delicious, hearty meal, this dish is a guaranteed crowd-pleaser. It’s easy to customize with your favorite vegetables and even sneak in some extra nutrients without sacrificing flavor!
The creamy, dreamy white sauce envelops every bite, making it irresistibly rich yet smooth. Plus, baking the pasta finish gives it a delightful golden crust that adds texture and depth.
If you love recipes like this, you might also enjoy our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for another take on indulgent, veggie-packed pasta dishes.
Ready to dive in? Let’s explore why this recipe is a must-try and then get cooking!
Why You’ll Love This Recipe
This baked veg pasta with white sauce is a perfect blend of comfort and nutrition. Here’s why it stands out:
- Rich, creamy white sauce: Made from scratch with simple pantry ingredients, it’s smooth and velvety without any artificial additives.
- Loaded with fresh vegetables: You get a vibrant mix of bell peppers, zucchini, and mushrooms that add color, flavor, and crunch.
- Easy to customize: Swap in your favorite veggies or add plant-based proteins to suit your taste and dietary needs.
- Perfect for batch cooking: This dish reheats beautifully and makes great leftovers for busy days.
- Family-friendly: It’s a wonderful way to get kids excited about eating vegetables without the fuss.
Plus, it’s a crowd-pleaser that works wonderfully as a main course or a side dish. If you’re a fan of creamy sauces, you might want to check out our detailed Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to learn more about creating perfect white sauces from scratch.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pasta (penne or fusilli) | 300 grams (about 3 cups) | Cooked al dente |
| Butter | 3 tablespoons | For the white sauce base |
| All-purpose flour | 3 tablespoons | To thicken the sauce |
| Milk (whole or plant-based) | 3 cups | Warm, for smooth sauce |
| Grated cheese (mozzarella or vegan cheese) | 1 cup | For topping and mixing in |
| Mixed vegetables | 3 cups | Chopped bell peppers, zucchini, mushrooms, carrots |
| Garlic | 2 cloves, minced | Adds flavor |
| Onion | 1 medium, finely chopped | For the sautéed veggies |
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Salt | To taste | |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Nutmeg | 1/4 teaspoon | Optional, for white sauce |
| Fresh parsley or basil | 2 tablespoons, chopped | For garnish and flavor |
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Medium saucepan for white sauce
- Wooden spoon or whisk
- Baking dish (about 9×13 inches)
- Knife and chopping board
- Measuring cups and spoons
- Grater (for cheese)
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s ready to bake the pasta once assembled.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (about 1-2 minutes less than package instructions). Drain and set aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes.
- Add the mixed vegetables: Toss in bell peppers, zucchini, mushrooms, and carrots. Cook for 5-7 minutes until tender but still crisp. Season with salt and pepper. Remove from heat.
- Prepare the white sauce (béchamel): In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes to form a roux.
- Gradually add warm milk: Slowly pour in the milk while whisking continuously to prevent lumps. Cook the sauce, stirring often, until it thickens and coats the back of a spoon, about 6-8 minutes.
- Season the white sauce: Add salt, pepper, and a pinch of nutmeg. Stir in half of the grated cheese until melted and smooth.
- Combine pasta, vegetables, and sauce: In a large mixing bowl, gently fold together the cooked pasta, sautéed vegetables, and creamy white sauce. Adjust seasoning if needed.
- Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheese evenly over the top.
- Bake: Place the dish in the oven and bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish and serve: Remove from oven and sprinkle with fresh chopped parsley or basil. Serve warm and enjoy!
Tips & Variations
Tip: For an extra crispy top, broil the pasta for the last 2-3 minutes of baking, but watch carefully to avoid burning.
You can easily customize this recipe by swapping in any vegetables you like or have on hand. Consider adding spinach, broccoli florets, or even roasted butternut squash for seasonal flair.
For a protein boost, toss in cooked chickpeas or your favorite plant-based sausage.
If you want to try a vegan version, use a plant-based milk such as almond or oat milk, and vegan butter and cheese alternatives. You can find inspiration for vegan baking in our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
For a richer sauce, stir in a dollop of cream cheese or nutritional yeast to add cheesy depth without dairy. If you love spices, add a pinch of smoked paprika or red chili flakes for a subtle kick.
Nutrition Facts
| Nutrient | Per Serving (serves 4) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 18 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Fiber | 6 g |
| Sodium | 450 mg |
Serving Suggestions
This baked veg pasta is hearty enough to stand on its own, but pairing it with a crisp, fresh salad makes a perfect meal. Try a simple green salad with a lemon vinaigrette or a crunchy coleslaw to contrast the creamy pasta.
Garlic bread or warm crusty rolls are fantastic accompaniments that soak up every bit of the white sauce. For a lighter side, steamed green beans or roasted asparagus with a squeeze of lemon complement the flavors nicely.
If you’re interested in more vegetable-packed dishes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for exciting global inspiration.
Conclusion
This baked veg pasta with white sauce recipe is a celebration of simple, wholesome ingredients coming together to create an indulgent yet nutritious meal. It’s a perfect dish for weeknight dinners, potlucks, or anytime you crave a warm, creamy comfort food with a vegetable boost.
The homemade white sauce is smooth and luscious, complemented perfectly by the tender pasta and flavorful sautéed vegetables.
What’s great about this recipe is its versatility — you can tailor it to your taste and dietary preferences easily. Plus, it reheats beautifully, making it a staple for meal prep.
Don’t forget to explore our other delicious recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal or the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your dinners effortless and flavorful.
Give this recipe a try, and enjoy a cozy, satisfying meal that everybody will love!
📖 Recipe Card: Baked Veg Pasta White Sauce
Description: A creamy and comforting baked pasta dish loaded with fresh vegetables and a smooth white sauce. Perfect for a hearty meal that’s easy to prepare and delicious.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 250g penne pasta
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 1 cup sliced mushrooms
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 180°C (350°F).
- Cook pasta according to package instructions until al dente, drain and set aside.
- Heat olive oil in a pan and sauté broccoli, bell peppers, and mushrooms until tender.
- In another saucepan, melt butter over medium heat and whisk in flour to make a roux.
- Gradually add milk, whisking continuously until sauce thickens.
- Stir in Parmesan cheese, garlic powder, salt, and pepper.
- Combine cooked pasta, sautéed vegetables, and white sauce; mix well.
- Transfer mixture to a baking dish and top with shredded mozzarella.
- Bake for 20 minutes or until cheese is golden and bubbly.
- Remove from oven and let it cool slightly before serving.
Nutrition: Calories: 420 kcal | Protein: 18 g | Fat: 15 g | Carbs: 50 g
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