Creamy Vegetable Pasta Bake
Vegetable pasta bake is an easy oven-baked dish loaded with vegetables, penne, and heavenly creamy cheese!
Servings: 12 servings
Calories: 210kcal
Equipment
- Pot
- Baking pan
- Chopping board
- Kitchen knife
Ingredients
- 400 g dried pasta shapes , I used penne
- 1 tablespoon vegetable oil
- 2 cloves garlic , peeled and minced
- 1 onion , peeled and chopped
- 2 bell peppers , de-seeded and chopped
- 1 zucchini , chopped into chunks
- 3 stalk celery , chopped
- 100 g cheddar cheese , grated
- 100 g mozzarella cheese , grated
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato puree
- dried oregano
- dried thyme
- 800 g tinned chopped tomatoes
- 1 tablespoon Parsley , for garnishing
Instructions
- Preheat the oven to 190c/375f.
- In a large pot, boil the water, then add the pasta and cook for 1-2 minutes less than the recommended cooking time on the pack; drain.
- In a pot, heat the oil on medium heat, add onion and cook for a 4-5 minutes until softened.
- Add bell peppers, tomato puree, zucchini, garlic and spices, stir everything and ook for 3-4 minutes.
- Now, stir in the tinned tomatoes, cook for 1 minute, then add the pasta and stir everything together.
- Transfer to a large baking dish.
- Top with the mozzarella and cheddar cheese, bake for 20-25 minutes or until the cheese is golden brown.
- Garnish with parsley and serve.
Notes
Don't let the pasta boil longer than necessary lest you get a clammy texture as the outcome.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 261mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 36mg | Calcium: 142mg | Iron: 1mg