This Jamie Oliver-inspired vegetarian pasta bake is a hearty, comforting dinner packed with roasted vegetables, rich tomato sauce, tender pasta, and bubbling, melted cheese. Perfect for busy weeknights or cozy family meals, this easy baked pasta recipe delivers delicious flavor with simple ingredients and wholesome goodness.
Total Time:50 minutes
Yield:4-6 servings
Ingredients
400g penne pasta
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 zucchini, sliced
200g mushrooms, sliced
2 cups fresh spinach
1 can (400g) chopped tomatoes
1 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
Salt and black pepper, to taste
150g mozzarella cheese, shredded
80g parmesan cheese, grated
Fresh basil leaves for garnish
Instructions
Preheat the oven to 200°C (400°F). Grease a medium baking dish lightly with olive oil.
Bring a large pot of salted water to a boil and cook the penne pasta until slightly under al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until fragrant and softened.
Add bell pepper, zucchini, and mushrooms. Cook for 6–8 minutes until lightly golden.
Stir in spinach and cook until wilted.
Add chopped tomatoes, oregano, chili flakes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
Combine the cooked pasta with the vegetable sauce and transfer to the baking dish.
Sprinkle mozzarella and parmesan cheese evenly over the top.
Bake for 20–25 minutes until golden, bubbly, and lightly crispy on top.
Garnish with fresh basil and serve warm.
Notes
Slightly undercook the pasta before baking to avoid mushy texture.
Roast vegetables beforehand for deeper flavor.
Add ricotta or cream for a richer version.
Gluten-free pasta can be substituted easily.
Leftovers store well and taste even better the next day.
