Pasta Vege Bake
  • 2 cups pasta, penne or spiral*
  • small onion, diced
  • 2 cups red or yellow capsicum, chopped into 1 cm pieces
  • 3 celery stalks, diced
  • 1 medium zucchini, chopped
  • 1 cup carrot, chopped into 1 cm pieces
  • cloves garlic,chopped finely or crushed
  • 1 cup English spinach leaves
  • 1 teaspoon vegetable stock* powder dissolved in 2 cups boiling water
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 1/2 cups reduced fat Cheddar cheese, grated
  • 2 tablespoon Parmesan cheese, grated
  1. Add oil to large non-stick frypan on medium high heat, add onion, capsicum, celery, zucchini, carrot and garlic and cook until tender.
  2. Add the 2 cups of stock*, oregano to frypan, cover and simmer on medium heat for 8 minutes, add the spinach to wilt, stirring occasionally for 2 minutes. Remove from heat.
  3. Prepare the pasta according to the instructions on the packet. Drain and rinse pasta in colander, removing most of the water, add to the vegetables and mix through.
  4. Brush a large baking dish (lasagne style) with olive oil and pour the pasta and vegetable mix in.
  5. Spread cheddar cheese evenly over the top and then sprinkle with parmesan.
  6. Bake in 180ºC oven or under a grill until the cheese has melted and begins to turn golden brown, about 5-10 minutes.


  • Serve as a light meal hot or smaller portion as a side salad once cold.
  • Use the vegetable stock recipe from our collection for a reduced salt version.
  • Can be gluten free with simple swap such as gluten free pasta

Storage Suggestions

Keep in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large saucepan
  • Large non-stick frypan with lid
  • 1 litre jug
  • Grater
  • Pastry brush
  • Colander