Vegetable pasta bake

Vegetable pasta bake

35 min
Wrap yourself in the warmth of our vegetable pasta bake. This dish is a feast of colours, textures, and tastes that blend fresh vegetables with elbow pasta. A smooth béchamel sauce coats each piece of pasta, giving every forkful a rich and creamy feel. Why wait? Cook up a portion for a homely family meal tonight!
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Instructions

  • Preheat the oven to 180 °C, fan-assisted oven.
  • Cook pasta according to package instructions in lightly salted water.
  • Cut vegetables into coarse pieces.
  • Let a pan become hot. Then, add oil and vegetables to the pan with finely chopped thyme. Turn down to medium heat and fry for about 3 minutes. Season with salt and pepper.
  • Find an ovenproof dish. At the bottom, put 4 tablespoons of béchamel sauce and half of the pasta.
  • Spread vegetables evenly over the pasta and add half of the béchamel sauce.
  • Add half of the grated mozzarella.
  • Spread the remaining half of the pasta over the cheese layer and add the remaining béchamel.
  • Top with the rest of the grated mozzarella and bake for about 20 minutes.
  • Serve with basil leaves on top.
Enjoy!

FAQ: Questions about vegetable pasta bake

With our trusted recipe, creating a delicious vegetable pasta bake is very simple. We have answered the essential questions to help you cook this cosy dish.

What vegetables work best in a vegetable pasta bake?
A vegetable pasta bake works well with a mix of different vegetables. We like to use onion, courgette, and tomatoes as they add a subtle sweetness. For variety, you can try adding broccoli, spinach, kale, mushrooms, or cubed aubergine.
How should I store leftover vegetable pasta bake?
For freshness, place your vegetable pasta bake in an airtight container and refrigerate it for up to 5 days. Leftovers can easily be used for a quick dinner meal or a delicious bring-to-work lunch option.
Can I freeze the vegetable pasta bake for later use?
Yes, you can freeze the vegetable pasta bake. After letting the dish cool to room temperature, wrap it tightly in cling film and foil before placing it in the freezer. When ready to eat it, thaw it in the fridge overnight. Allow it to reach room temperature for about an hour before reheating it in the oven at 200 °C until it is completely hot.

Ingredients

Gomiti elbow pasta
500 g
Salt
1 tbsp
Red sweet pepper
1
Onion
1
Courgette
1
Tomatoes
2
Taste-neutral oil
25 ml
Thyme, finely chopped
2 sprigs
Salt and freshly ground pepper
Bechamel sauce with cheese
1 l
Mozzarella, grated
150 g
To serve
Basil leaves
Other recipes
See more

Tips: Cook an excellent vegetable pasta bake

Our helpful tips and tricks will take your vegetable pasta bake from good to great. Learn how to choose the right pasta and prepare the dish ahead of time.

Choose the proper pasta shape

For a delicious vegetable pasta bake, pick sturdy varieties like gomiti elbows, rigatoni, or penne. These shapes are great at holding sauce, which means every forkful will be full of flavour.

Achieving the right pasta texture

For the ideal vegetable pasta bake texture, boil your pasta until it is firm to the bite, which means boiling it for 2 minutes less than the packet recommends. This step is important because the pasta will cook more in the oven. Remember to stir it now and then while it boils, and make sure you use lots of water. Set aside some pasta water after cooking, in case you need it later on, to adjust the texture of the sauce.

Prepare your vegetable pasta bake early

Assemble the vegetable pasta bake as instructed in the recipe, but do not bake it yet. Store the uncooked bake in the fridge for a maximum of two days. To protect it, place a sheet of parchment or wax paper on the surface before covering it with foil. For freezing, cool the bake completely, then wrap it in two layers of foil to keep it fresh. When ready, defrost it in the fridge overnight and bake at 180 °C for about 25 minutes until thoroughly heated.

Welcome the comfort of our easy vegetable pasta bake

Enjoy our delicious vegetable pasta bake packed with colourful veggies. Cooked with ease, this tasty dish offers a simple comfort food meal made in about half an hour. Pasta bakes are very convenient as they require minimal prep and more or less take care of themselves in the oven. Prepare a big portion and save some leftovers for a delicious lunch the next day — you will thank us later.

For more delicious pasta bakes, try our recipe for tuna pasta bake, chicken fajita pasta bake, or chicken pasta bake.

Tender pasta layered with delicious vegetables

What makes the vegetable pasta bake so inviting is the combination of precisely that: veggies and pasta. Nestled together in the oven, they mix and absorb all the incredible flavours. As the pasta turns nice and tender, the red pepper, onion, and courgette will have a slight bite to them, while tomatoes offer a subtle sweetness. This allows you to enjoy a pasta bake full of sweet and earthy flavours.

Creamy and gooey with béchamel and mozzarella

Tying all these delicious vegetables and pasta together is the creamy béchamel sauce. The sauce is smooth, rich, and indulgent, which makes it perfect for a pasta bake. Along with the gooey mozzarella cheese, it coats the pasta thoroughly and envelops the sweet and earthy vegetables with a delightful richness. To fully enjoy this dish, you want that delicious golden-brown crust. Sprinkle the rest of the grated mozzarella on top and see it transform into a mouthwatering dish.

From oven to table – savour the taste of a home-cooked pasta bake

To many, pasta bakes are the very definition of comfort food. Rich, warm flavours enjoyed with friends and family in a homely setting. Our dish embraces this idea and can be served straight from the oven. The sight and smell of bubbling cheese and wonderfully cooked vegetables are bound to make your mouth water.

Ideas for varying the recipe

Our version of vegetable pasta bake is great for home cooks who love getting creative. Have a look at the vegetables and swap them out with different ones depending on your preferences. For instance, mushrooms and aubergine. When cooked, they turn tender and soft, while root vegetables like parsnips and carrots tend to have more bite. Have fun exploring different combinations!

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