Vegetarian recipe: Pasta bake

Vegetarian pasta bake

This is a vegetarian pasta bake that makes a great weekday meal.  It is a good way to use vegetables that are left in the fridge.  You can substitute the ingredients with the ones you have available.  I have also tried it with flaked ricotta instead on mozzarella on top.



  • 200g pasta of your choice
  • 400g chopped tinned tomatoes
  • 500g pumpkin, peeled and deserved
  • 3 courgettes (chopped into chunks)
  • 1 red pepper (chopped into chunks)
  • 250g mushrooms (sliced thinly)
  • 1 tomato (sliced to arrange on top)
  • ½ tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chilli flakes
  • 3 cloves garlic 
  • 1 onion peeled and chopped
  • 1 tbsp olive oil
  • 100g mozzarella 



  1. Boil the pasta according to the package instructions. Par-boil the pumpkin and courgettes for about 8 minutes, drain and set aside.
  2. Pre-heat oven to 200°C. Heat oil in a pot and sauté the diced garlic and onion. Before it browns, add in the mushrooms and pepper. Sauté until fragrant and softened. Add in the par-boiled pumpkin and courgettes. Next, add in the chopped tomatoes and seasoning. Stir through and add in the pasta, making sure all the ingredients are coated evenly with the sauce.
  3. Switch off the heat and pour pasta mixture into an ovenproof casserole dish. Sprinkle over the mozzarella cheese or ricotta and arrange some tomato slices on top. Bake for 15-20 minutes until the cheese melts and browns.

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