When it comes to comfort food, few things compare to a hot pan of baked pasta. Today's recipe, inspired by House & Garden, is the perfect tribute to seasonal vegetables, transforming a simple meal into a colorful and flavorful feast.
Whether you're looking for a quick dinner idea for busy days or an impressive main course for a family meal, this Vegetable Pasta Bake recipe is the answer. The secret lies in the balance between the al dente texture of the pasta and the richness of the tomato and vegetable sauce, all topped with a generous blanket of melted cheese.
Why you'll love this recipe
Ingredients (for 4-6 people)
Pasta: 500g of short pasta (penne, rigatoni or fusilli are ideal for retaining the sauce).
Vegetables: 2 medium zucchini (cut into cubes), 2 red bell peppers (sliced), 1 large onion (finely chopped).
Sauce base: 2 cups of tomato sauce (passata) or chopped canned tomatoes; 3-4 cloves of garlic (minced).
Seasonings: Olive oil, salt, black pepper, dried oregano and fresh basil.
