Vegetarian One-Pot Pasta bake

4.97 from 26 votes
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This Simple, delicious Vegetarian one-pot Pasta bake is perfect for a family get together or low-effort mid-week dinner. Plus, with just one-pot it’s a delight for when it comes time to clean up after!

Vegetarian one-pot baked pasta is perfect for a family get together or low-effort mid-week dinner. healthy, meat-free

With my busy lifestyle, I’m all about simplicity, and this vegetarian one-pot pasta bake recipe is something I return to time and time again. Not only do I love the fact that I’m not left with an entire kitchen full of dirty dishes (eurgh. dishes!) but I can also whip up a large batch and just re-heat the leftovers as and when needed over the next 3-4 days.

The main thing you have to be careful of is the liquid content of this dish. However, other than that, it’s also incredibly versatile. I love to mix up the vegetables I include in the dish! For instance, just last week I made one with a sweetcorn and courgette mix instead of the peppers. Another time I also included some black olives to the original mix.

Vegetarian one-pot pasta bake served in a heart shaped dish

You can even experiment with including different types of cheeses for a 4-cheese pasta bake etc. I think you get the point.

This dish is also a great healthy vegetarian lunch/dinner meal choice, with 1 cup of cheese being used in the entire recipe to feed 5-6 portions and the rest of the recipe is basically made up of vegetables and herbs. Win Win situation!

For other delicious, healthy lunch/ dinner ideas then please check out my recipes for Rainbow Summer Rice Paper Rolls, Home-made spinach pasta salad, Rainbow Vegan Tacos, Vegetarian bibimbap , Healthy rainbow zucchini boats and many more.

What you need:

ingredients for healthy vegetarian one-pot pasta bake

  • Pasta – your favourite kind, I used Linguine
  • Cherry tomatoes, chopped tomatoes, tomato paste, peppers,
  • Onion, garlic, basil, herbs de Provence, olive oil, salt and pepper
  • Cheese (optional)

How to make this One-pot pasta bake dish:

When I say one-pot I mean it! This dish is basically made up of layering the various recipe elements into a large ovenproof dish/casserole dish and then leaving to bake in the oven and work its magic.

In terms of prep it is as simple as taking 5 minutes to chop up your veggies and onion and then away we go.

This is all the preparation you need.

Chopped veggies for one pot pasta bake

To layer this one-pot pasta bake is super simple:

First, pour some oil over the pasta and add the spices.

Linguine pasta in a heart shaped dish

Oil poured over Linguine pasta in a heart shaped dish

Then, layer up all the healthy tomato sauce elements.

Tomato sauce added over Linguine pasta in a heart shaped dish

Grate the garlic.

Grating garlic

Garlic added to Linguine pasta in a heart shaped dish

Add the water.

Water added to tomato sauce and Linguine pasta in a heart shaped dish

Then you add in all your chopped veggies and herbs!

Chopped veggies added to Linguine pasta in a heart shaped dish

And, finally you top it off with your shredded cheese!

Linguine pasta topped with cheese in a heart shaped dish

Just like that, it’s ready to be popped into the oven and baked for 45 minute!

This Simple, delicious Vegetarian one-pot baked pasta is perfect for a family get together or low-effort mid-week dinner. healthy, meat-free

And, if you try this recipe then please let me know what you think in the comments below! and tag me in your creations @AlphaFoodie.

Vegetarian One-Pot Pasta bake

4.97 from 26 votes
By: Samira
This simple, delicious vegetarian one-pot pasta bake is perfect for a family get together or low-effort mid-week dinner. Plus, with just one-pot it's a delight for when it comes time to clean up after!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6

Ingredients 
 

  • 1.1 lb pasta Linguine
  • 1/2 cup tomatoes cherry or just normal ones
  • 3 peppers
  • 1 cup chopped tomatoes in tomato juice
  • 2 tBsp tomato paste
  • 1 onion
  • 3 garlic cloves
  • 2.5 cups filtered water
  • 1 Tbsp olive oil
  • 1 cup mozzarella cheese optional
  • 2 tsp herbs de Provence
  • 1 tsp salt
  • 1 tsp pepper
  • a handful of basil

Instructions 

  • Chop the peppers and onion.
  • Spread the linguine in an oven-safe dish and pour some olive oil on top.
  • Layer the linguine with the spices, tomato paste and chopped tomatoes. Cover with water. Stir carefully so the tomato paste dissolves in the water and the spices are spread around the dish.
  • Add the rest of the chopped ingredients and the cherry tomatoes.
  • Top with basil and mozzarella cheese.
  • Bake in the over at 180ºC (fan assisted) for 45 minutes.

Video

Course: Main
Cuisine: Italian
Freezer friendly: No
Shelf life: 4 Days

Nutrition

Serving: 1portion, Calories: 407kcal, Carbohydrates: 72g, Protein: 17g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 612mg, Potassium: 536mg, Fiber: 5g, Sugar: 7g, Vitamin A: 629IU, Vitamin C: 56mg, Calcium: 149mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

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Recipe Rating




10 Comments

  1. 5 stars
    This is a great base recipe to use and possibly adapt as well. Once I understood the concept of using hot water to cook the pasta, the flavorings of the toppings can be adjusted. Delicious! Perfect easy no-fuss meal! Thank you!

  2. 5 stars
    I like this idea. Today I made a ratatouille soup that I will use as the topping here and just add cheese and pasta. Is it not necessary to cover it while it’s in the oven?

    1. Hi Becky,
      If you feel like it’s browning too fast on top, you can cover it after the initial 20-25 minutes.