Cheesy Tomato Pasta Bake with Blended Roasted Vegetables
A comforting, hearty pasta bake with a creamy, cheesy topping and a rich blended roasted vegetable sauce, perfect for family dinners.
Listen up, pasta lovers! This Cheesy Tomato Pasta Bake is the culinary equivalent of a warm hug. It's a sumptuous blend of al dente penne swimming in a luxurious roasted vegetable sauce, topped decadently with melty mozzarella and sharp parmesan. Perfect for a lazy Sunday dinner or whenever the mood hits to put the oven on overtime.
Caramelised veggies are the unsung heroes here, making the sauce delightfully rich and full-bodied — think of it as pasta's answer to a vegetable-led rock symphony. The gentle umami kick from the balsamic vinegar can bring a tear to the corner of any foodie's eye, elevating the humble bake into a real showstopper.
This dish is best enjoyed when you want to impress without any stress. Throw it together, pop it in the oven, and voila! You’ve got an Italian-inspired masterpiece that'll have everyone swooning over seconds.
Ingredients
- 300 g penne pasta
- 1 red bell pepper
- 1 zucchini
- 1 eggplant
- 200 g cherry tomatoes
- 60 ml olive oil
- 3 garlic cloves
- 5 ml dried thyme
- 10 ml salt
- 5 ml ground black pepper
- 150 g grated mozzarella cheese
- 50 g grated parmesan cheese
- 10 leaves basil leaves
- 15 ml balsamic vinegar
- 400 g crushed tomatoes
Equipment
- baking tray
- blender
Instructions
Preheat your oven to 200°C (400°F).
Cut the red bell pepper, zucchini, and eggplant into similar-sized chunks. Halve the cherry tomatoes and peel the garlic cloves.
Place the vegetables on a baking tray, drizzle with 2 tablespoons of olive oil, and sprinkle 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Add the dried thyme and toss well to coat.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and caramelized.
Meanwhile, boil the penne pasta in salted water for 8-10 minutes until al dente. Drain and set aside.
Once roasted, transfer the vegetables to a blender. Add balsamic vinegar and crushed tomatoes, then blend until smooth.
Combine the cooked pasta and blended sauce in a large mixing bowl. Add half of the mozzarella and half of the parmesan cheese, and mix well.
Transfer the pasta mixture into a baking dish. Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top.
Bake in the oven at 200°C (400°F) for 15 minutes, or until the cheese is golden and bubbling.
Remove from oven, let it cool for a few minutes, and garnish with fresh basil leaves before serving.
Tips
- Roast the vegetables until they're truly caramelised — this ensures the sauce packs a deeper, more intense flavour.
- When cooking the pasta, make sure it's truly al dente; it'll continue to soften as it bakes.
- Blend the roasted vegetables while they're hot for easier processing and smoother sauce consistency.
- You can make the sauce a day ahead and refrigerate it. Just heat it before mixing with the pasta and cheese.
- Let the bake rest for a few minutes before serving. This helps it set and makes slicing easier.
Substitutions
penne pasta → fusilli or rigatoni
Stays closemozzarella cheese → cheddar or provolone
Noticeably differentbasil leaves → fresh oregano or parsley
Noticeably different
Nutrition
Per serving · estimated
- 450
- Calories
- 15 g
- Protein
- 50 g
- Carbs
- 20 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I use frozen vegetables for the sauce?
Yes, you can, but be sure to roast them until they're tender and caramelised to avoid excess moisture.
How do I store leftovers?
Store leftovers in an airtight container in the fridge and consume within 3 days. Reheat portions as needed.
Can I add meat to this dish?
Sure! Cooked diced chicken or crispy bacon would integrate well with the sauce elements.
Community Photos
No photos yet
Be the first to share your creation!
