Vegetable Pasta Bake Recipe with Tomato and Basil

Creamy tomato pasta bake

  • serves 4
  • Easy

Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple recipe is ready in less than an hour, an easy mid-week filler for all the family


Try this creamy tomato pasta bake, then check out our vegetarian lasagnevegetarian bolognese, vegetarian carbonara and more vegetarian recipes.

We’ve also got plenty more delicious tomato recipes, including tomato soup and tomato pasta.



  • butter 50g
  • garlic 2 cloves, crushed
  • onion 1, grated
  • chopped tomatoes 2 x 400g tins
  • brown sugar 1 tsp
  • basil a small bunch, chopped
  • rigatoni 250g
  • double cream 100ml
  • parmesan (or veggie alternative) 50g, finely grated
  • mozzarella 2 x 125g balls, drained and cut into 2cm dice
  • green salad to serve


  • Step 1

    Heat the butter in a large pan and cook the garlic and onion over a low heat for 10 minutes or until really soft. Add the tomatoes and sugar, then cook for 20 minutes or until thickened and reduced by 1/3. Stir in the basil and season.

  • Step 2

    Cook the rigatoni following pack instructions, then drain really well.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Stir the double cream into the tomato sauce, followed by the parmesan, rigatoni and mozzarella.

  • Step 4

    Tip into a buttered 20cm x 30cm baking dish and bake for 10 minutes or until bubbling. Serve with a green salad, if you like.

Try more of our best pasta bake recipes

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Nutritional Information

  • Kcals 721
  • Fat 41.4g
  • Saturates 26g
  • Carbs 57.3g
  • Sugars 12.3g
  • Fibre 5.7g
  • Protein 27g
  • Salt 1.1g