Cheesy vegetable pasta bake

This classic combination serves as the ideal dish for a family celebration and weeknight dinner.

  • 45 mins preparation
  • Serves 4
  • Print
This classic dish is ideal for a family celebration and weeknight dinner used fresh and just as good for leftovers. Hearty and packed with vegetables.
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Cheesy pasta and vegetable bake
  • 1/4 cup (60ml) olive oil
  • 4 small (240g) baby eggplants cut into 1 cm slices
  • 200 gram swiss brown mushrooms, quartered
  • 750 gram jar tomato and basil pasta sauce
  • 1 cup (250ml) vegetable stock
  • 300 gram short pasta (such as pipe rigate, elbows, shells, penne)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 cup (40g) grated parmesan cheese
  • 200 gram bocconcini, drained


Cheesy pasta and vegetable bake
  • 1
    Preheat the oven to 220°C/200°C fan-forced
  • 2
    Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.
  • 3
    Add the pasta sauce and stock; cook; stirring occasionally for 10 minutes. Season to taste with salt and pepper.
  • 4
    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
  • 5
    Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.
  • 6
    Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.
  • 7
    Serve with rocket salad, if desired.


Not suitable to freeze or microwave.

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