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Roast Vegetable Pasta Bake is so tasty the kids won't notice it's healthy! Whole wheat pasta & roast vegetables make this a pasta bake with a difference.
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5 from 1 vote

Roast Vegetable Pasta Bake

Whole wheat pasta & roast vegetables make this flavourful, healthier Roast Vegetable Pasta Bake a pasta bake with a difference.
Course Main Course
Cuisine Italian
Keyword pasta, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author April J Harris


  • 3 to 4 bell peppers, assorted colours if possible, cut in bite size pieces for roasting
  • 2 large zucchini, chopped in small pieces
  • 2 tablespoons olive oil, divided
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 cups plain tomato sauce or passata passata is another word for sieved tomatoes
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 3 cups whole wheat penne pasta
  • 3 tablespoons coarsely grated vegetarian Parmesan cheese most Parmesan cheese is not vegetarian so you may need to choose a vegetarian "Italian style" hard cheese or a "pasta cheese"


  • Preheat the oven to 375°F (190°C).
  • Put the peppers and zucchini on a baking sheet and drizzle with 1 tablespoon of the olive oil.
  • Roast in the oven for 20 minutes, turning once half way through.
  • Meanwhile, heat the remaining oil in a large frying pan with a lid.
  • Sauté the onion for a minute or two.
  • Add the garlic and continue to cook.
  • Pour in the tomato sauce or passata.
  • Add the basil, oregano, salt and pepper.
  • Pop on the lid and simmer over medium heat, stirring occasionally. Don't let it boil.
  • Meanwhile, cook the pasta in boiling, salted water according to package directions.
  • Drain the pasta and stir in the cooked vegetables and enough tomato sauce so that the pasta is covered but that its not too runny.
  • Transfer to a baking dish.
  • Top with the grated cheese.
  • Bake the Roast Vegetable Pasta Bake for 20 to 25 until the mixture is bubbly and the cheese begins to melt.
  • Serve with a mixed salad.


To make ahead, prepare to the end of step 12. Cool and store in the fridge until needed and then bake in a 375°F (190°C or 175°C for a fan oven) for about 30 minutes until piping hot.
Tried this recipe?Mention @apriljharris or tag #apriljharris!