Vegetable Pasta Bake Recipe

A cheesy and satisfying vegetarian bake with butternut and pepper in a rich tomato sauce



Prep Time

25 minutes

Cooking Time

1hr 10 minutes



Recipe Ingredients

For the sauce

  • 1 tablespoon SPAR olive oil
  • 1 SPAR Freshline onion, chopped
  • 1 clove SPAR Freshline garlic, minced
  • 2 teaspoon dried oregano
  • 1 tablespoon SPAR tomato paste
  • 800g SPAR tinned tomatoes
  • 1 cup vegetable stock

For the pasta bake

  • 1 SPAR Freshline onion, cut into chunks
  • 500g SPAR Freshline diced butternut
  • 1 SPAR Freshline yellow pepper, diced
  • 1 SPAR Freshline green pepper, diced
  • 2 tablespoon SPAR olive oil
  • 500g SPAR pasta of choice
  • 85g SPAR cheddar cheese, grated
  • 85g SPAR mozzarella cheese, grated
  • Salt & pepper, to taste

Recipe Method

  1. Preheat the oven to 180°C.
  2. In a large pot over a medium heat, add 1 tablespoon olive oil, add the onion and cook until soft and translucent.
  3. Add the garlic and oregano, cook for 2 minutes.
  4. Stir through the tomato paste and cook for 1 minute then pour in the tinned tomatoes and stock and bring to the boil.
  5. Season with salt and pepper.
  6. Lower the heat and simmer for 20 minutes stirring occasionally.
  7. On a large baking tray add the onion, butternut and peppers and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
  8. Place into the oven and roast for 20-25 minutes or until softened and slightly caramelised.
  9. Cook the pasta according to the instructions on the packet.
  10. When the pasta is ready, drain and transfer to a large casserole dish.
  11. Add the roasted veg and pour the sauce over the veg.
  12. Gently toss it all together until well mixed and sprinkle the cheeses evenly across the top.
  13. Cook in the oven for 15 minutes or until the top is golden and bubbling.

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