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Vegetable pasta bake
- Anna Glover
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Serves 6
Easy
Prep: 10 mins
Cook: 1 hr and 5 mins
A star rating of 4.5 out of 5.2 ratingsRate
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A Mediterranean-inspired freezable pasta bake packed with summer veg – use frozen if not in season
Freezable
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Try this recipe for a vegetable pasta bake, then make our tomato and basil pasta, vodka pasta, spinach pasta, broccoli pasta bake, halloumi pasta and vegan pasta bake. Also discover more comforting pasta bakes.
Chef's tips for vegetable pasta bake:
- The recipe can easily be halved, or you can bake it in two smaller baking dishes and freeze one for another day
- Add any other veg you may have that need using up – cherry tomatoes, broccoli, or swap the courgette for more aubergine or vice versa
- Leftovers keep in the fridge for up to three days days
Vegetable pasta bake recipe
Ingredients
Nutrition
-
1 aubergine
cut into 1cm cubes
-
1 courgette
halved and sliced
-
1 red onion
sliced
-
2 red peppers
sliced
-
4 tbsp olive oil
plus extra to drizzle
-
2 garlic cloves
sliced
-
½ tsp dried oregano
-
1 red chilli
finely chopped
-
400g chopped tomatoes
-
Tabasco
(optional)
-
2 tbsp capers
drained
-
40g pitted black olives
-
500g penne, fusilli or other short pasta
-
100g feta
crumbled
-
250g halloumi
cut into 1cm cubes
-
pinch of chilli flakes
Nutrition: per serving
- kcal629
- fat24.3g
- saturates10.8g
- carbs72g
- sugars12.6g
- fibre9.2g
- protein26g
- salt2.1g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Put the aubergine, courgette, onion and peppers in a large, low-sided roasting tray. Add 2 tbsp of oil and toss everything together with some seasoning. Roast for 30-35 mins, turning everything over halfway through cooking, until the veg are tender and lightly golden around the edges.
-
step 2
While the veg are roasting, make the sauce. Heat 2 tbsp of oil in a large pan over a medium heat and fry the garlic, oregano and chilli for a minute until fragrant. Add the tomatoes. Half fill the cans with water, swirl them around, then add to the pan, too. Bring to a simmer. Stir in the Tabasco, if using, and the capers and olives. Season well, adding a pinch of sugar if the tomatoes are a little acidic. Simmer for 15 mins until starting to thicken.
-
step 3
Cook the pasta for 5-6 mins or until very al dente. Drain and add to the sauce along with the roasted veg. Transfer to a large baking dish (we used a deep 20cm x 30cm dish). Top with the feta and halloumi, then drizzle with oil, add the chilli flakes and bake for 25-30 mins or until the top is golden and the pasta is tender. Leave to stand for 5 mins before serving. Serve with garlic bread or on its own with a dash more chilli flakes or Tabasco.
Discover more vegetarian pasta recipes.
Authors
Anna GloverSenior food editor
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A star rating of 4.5 out of 5.2 ratings
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