Vegetable Pasta Bake Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (45)

Vegetable Pasta Bake Recipe

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 35%
CARBS 64G53% OF CAL
7G FIBER10G SUGAR47G OTHER
FAT 18G34% OF CAL
8G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-packed pasta bake with zucchini, peppers, tomatoes, and spinach in cream sauce, topped with melted cheese. Comforting enough for meat-eaters, hearty enough to satisfy vegetarians.

mainitaliancasserolepastavegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 400 g (14 oz) dried pasta shapes (I used rigatoni)
  • 1 tbsp oil ((I use avocado oil or olive oil))
  • 1 large red onion (peeled and chopped into wedges)
  • 1 red bell pepper (de-seeded and chopped into large chunks)
  • 1 yellow bell pepper (de-seeded and chopped into large chunks)
  • 1 large or 2 small courgette ((zucchini) chopped into chunks)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic (peeled and minced)
  • 1 tbsp tomato puree (paste for US)
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
  • 120 ml (1/2 cup) double (heavy) cream
  • 100 g (3 packed cups) fresh baby spinach
  • 100 g (1 cup) strong cheddar cheese (grated)
  • 100 g (1 cup) mozzarella (grated)
  • small bunch parsley (roughly torn)
PREP
15M
SODIUM
442MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.