Chargrilled Vegetable Pasta Bake Recipe for Easy Dinners

There’s something truly magical about the smoky chargrilled flavor that vegetables acquire when cooked over an open flame or grill pan. Combining this with tender pasta and a rich, cheesy bake creates a comforting meal that’s perfect for any season.

Our Chargrilled Vegetable Pasta Bake brings together vibrant, smoky vegetables, al dente pasta, and a luscious sauce that melds all the flavors beautifully. Whether you’re cooking for family, friends, or just craving a hearty vegetarian dinner, this dish hits all the right notes—packed with nutrients, colors, and irresistible taste.

This recipe is perfect for those who want a wholesome yet indulgent meal without too much fuss. It’s versatile, easy to customize, and a great way to use up seasonal vegetables.

Plus, leftovers taste fantastic the next day, making it a great option for meal prep too!

Why You’ll Love This Recipe

First and foremost, the combination of chargrilled vegetables adds a depth of flavor that ordinary roasted veggies just can’t match. The slight char and smokiness perfectly complement the creamy pasta and melted cheese topping, creating a delightful contrast.

It’s also incredibly flexible—you can swap in your favorite vegetables or use what’s in season, making it a year-round favorite. This pasta bake is vegetarian-friendly and can be made vegan with a few simple substitutions, such as using a plant-based cheese or béchamel sauce.

In addition, this dish is incredibly satisfying, nutritious, and colorful. It’s a wonderful way to get your daily servings of vegetables while enjoying a comforting pasta dish.

It’s also great for entertaining or casual weeknight dinners.

Ingredients

• 300g penne pasta (or any short pasta)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into rounds
• 1 medium eggplant, sliced into rounds
• 150g cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 150g shredded mozzarella cheese (or vegan cheese alternative)
• 50g grated Parmesan cheese (optional or vegan substitute)
• 300ml tomato passata or marinara sauce
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Equipment

• Grill pan or outdoor grill
• Large pot for boiling pasta
• Large mixing bowl
• Baking dish (about 9×13 inches)
• Knife and chopping board
• Wooden spoon or spatula
• Colander for draining pasta

Instructions

1. Prepare the vegetables: Wash and slice the red and yellow bell peppers, zucchini, and eggplant. Halve the cherry tomatoes and mince the garlic.
2. Chargrill the vegetables: Heat your grill pan over medium-high heat. Brush the vegetables lightly with olive oil and season with salt, pepper, and half the dried herbs. Grill the vegetables for 3-4 minutes on each side until they have nice char marks and are slightly softened. Set aside.
3. 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 (usually 8-10 minutes). Drain the pasta and return it to the pot.
4. Prepare the sauce: In the same pot (off heat), add the tomato passata, minced garlic, remaining oregano, and basil. Stir well and season with salt and pepper. Toss the cooked pasta in the sauce until evenly coated.
5. Combine pasta and vegetables: Gently fold the grilled vegetables into the pasta and sauce mixture.
6. Assemble the bake: Preheat your oven to 190°C (375°F). Transfer the pasta and vegetable mixture into your baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
7. Bake: Place the dish in the oven and bake for 20-25 minutes or until the cheese is melted, golden, and bubbling.
8. Garnish and serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

“For an extra smoky flavor, try using a charcoal grill instead of a grill pan.”

Feel free to swap the vegetables based on what you have. Mushrooms, asparagus, or even sweet potatoes chargrill beautifully and add unique flavors.

For a vegan version, use plant-based cheese alternatives or a homemade cashew cheese sauce for the topping. You can also add cooked lentils or chickpeas to the pasta for extra protein.

To make this recipe gluten-free, substitute the penne with gluten-free pasta varieties. Baking times may vary slightly.

If you like a bit of heat, sprinkle some chili flakes or add a dash of your homemade chili powder into the sauce.

Nutrition Facts

Serving Suggestions

This hearty pasta bake pairs beautifully with a fresh side salad—think crisp arugula, cherry tomatoes, and a simple lemon vinaigrette to cut through the richness. A slice of crusty garlic bread or a baguette is also a perfect accompaniment to soak up any leftover sauce.

For a lighter meal, serve individual portions with a side of steamed green beans or roasted asparagus. If you want to add some protein, consider serving with grilled tofu or a chickpea salad on the side.

Looking for more vegetarian inspiration? Check out these delicious recipes:

• A to Z Vegetarian Recipes for Every Meal and Occasion
• Amazing Vegan Pasta Recipes for Easy Delicious Meals
• Best Vegetarian Recipes No Dairy for Delicious Meals

Conclusion

The Chargrilled Vegetable Pasta Bake is a comforting, flavorful, and nutritious dish that brings together the best of smoky veggies and creamy pasta. It’s incredibly adaptable, making it easy to tweak according to your pantry and preferences.

Whether you’re a vegetarian veteran or simply looking to eat more veggies, this recipe promises satisfaction with every bite.

Its enticing aroma, colorful presentation, and delicious taste make it a perfect option for family dinners, potlucks, or meal prepping. Plus, it’s a wonderful way to enjoy seasonal produce with a twist.

Give this recipe a try, and you might just find a new favorite pasta bake to add to your regular rotation!

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