Try this recipe for a vegetable pasta bake, then make our tomato and basil pasta, vodka pasta, broccoli pasta bake and vegan pasta bake. Also discover more comforting pasta bakes.

Chef's tips for vegetable pasta bake:

  • The recipe can easily be halved, or you can bake it in two smaller baking dishes and freeze one for another day
  • Add any other veg you may have that need using up – cherry tomatoes, broccoli, or swap the courgette for more aubergine or vice versa
  • Leftovers keep in the fridge for up to three days days

Vegetable pasta bake recipe


  • 1 aubergine, cut into 1cm cubes
  • 1 courgette, halved and sliced
  • 1 red onion, sliced
  • 2 red peppers, sliced
  • 4 tbsp olive oil, plus extra to drizzle
  • 2 garlic cloves, sliced
  • ½ tsp dried oregano
  • 1 red chilli, finely chopped
  • 400g chopped tomatoes
  • Tabasco (optional)
  • 2 tbsp capers, drained
  • 40g pitted black olives
  • 500g penne, fusilli or other short pasta
  • 100g feta, crumbled
  • 250g halloumi, cut into 1cm cubes
  • pinch of chilli flakes


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Put the aubergine, courgette, onion and peppers in a large, low-sided roasting tray. Add 2 tbsp of oil and toss everything together with some seasoning. Roast for 30-35 mins, turning everything over halfway through cooking, until the veg are tender and lightly golden around the edges.

  • STEP 2

    While the veg are roasting, make the sauce. Heat 2 tbsp of oil in a large pan over a medium heat and fry the garlic, oregano and chilli for a minute until fragrant. Add the tomatoes. Half fill the cans with water, swirl them around, then add to the pan, too. Bring to a simmer. Stir in the Tabasco, if using, and the capers and olives. Season well, adding a pinch of sugar if the tomatoes are a little acidic. Simmer for 15 mins until starting to thicken.

  • STEP 3

    Cook the pasta for 5-6 mins or until very al dente. Drain and add to the sauce along with the roasted veg. Transfer to a large baking dish (we used a deep 20cm x 30cm dish). Top with the feta and halloumi, then drizzle with oil, add the chilli flakes and bake for 25-30 mins or until the top is golden and the pasta is tender. Leave to stand for 5 mins before serving. Serve with garlic bread or on its own with a dash more chilli flakes or Tabasco.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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