Home > Recipes > Vegetable pasta bake
  • 3.5 serves of vegetables per 
  • serving
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200g penne pasta (or similar), preferably wholemeal
1 tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
2 zucchinis, chopped
1 cup mushrooms, chopped
1 red capsicum, deseeded & chopped
1 yellow capsicum, deseeded & chopped
1 tsp dried Italian herbs
500g jar tomato-based pasta sauce
50g wholemeal breadcrumbs
50g mozzarella, grated

Savvy swaps

You can swap:

Pasta sauce
1 can diced tomatoes
Red capsicum
Green or yellow capsicum
Tasty cheese



Step 1
Preheat oven to 200°C. Grease a 30 x 25cm baking dish with oil.

Step 2
Cook the pasta to the directions on pack. Drain and place in the baking dish, tossing in a little olive oil to stop it sticking together.

Step 3
Heat the olive oil in a large non-stick frypan over medium-high heat. Cook the onion, garlic, vegetables and herbs until soft.

Step 4
Add the pasta sauce, stir and cook for 2 minutes.

Step 5
Pour over the pasta and gently mix through. Add a touch of water if the mix needs to be loosened.

Step 6
Top with wholemeal breadcrumbs and sprinkle with mozzarella.

Step 7
Bake for 15-20 minutes until cooked through and golden on top.

Serving suggestion: if you are taking leftovers for lunch, pasta needs to be kept cold so pack an ice brick.




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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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