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Roast Vegetable Pasta Bake

Course Pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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 sieved tomatoes
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 3 cups whole wheat penne pasta about 300 grams
  • 3 tablespoons coarsely grated Parmesan cheese
  • or vegetarian Italian style cheese if making this recipe for strict vegetarians


  • 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 and top with the grated Parmesan.
  • Bake the Roast Vegetable Pasta Bake for 10 to 15 minutes until the mixture is bubbly and the cheese begins to melt.
  • Serve with a mixed salad.
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