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Veggie Mediterranean Pasta Bake

Veggie Mediterranean Pasta Bake

with Sweetcorn and Mozzarella

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We love a good Veggie Pasta Bake with Mozzarella and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
serving amount

200 grams

Wheat Fusilli


1 unit(s)

Red Pepper

1 unit(s)


½ pot(s)

Dried Italian Herbs

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 ball(s)



½ pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

2 unit(s)

Vine Tomatoes

1 unit(s)


1 unit(s)

Yellow Pepper

½ pack(s)


Nutritional information
Nutritional information
Energy (kJ)1707 kJ
Energy (kcal)408 kcal
Fat18.0 g
of which saturates12.0 g
Carbohydrate35 g
of which sugars29.0 g
Protein24 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Baking Tray

Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the pasta. Halve the peppers and discard the cores and seeds. Chop into 2cm chunks. Halve and peel the onion then chop into 2cm chunks. Trim the courgette and halve lengthways. Chop widthways into 2cm chunks. Drain and rinse the sweetcorn in a sieve.


Pop the pepper, onion and courgette on a large lined baking tray and sprinkle over the Italian style herbs. Season with salt and pepper then drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.


Meanwhile, add the wheat fusilli to the pan of boiling water and cook for 9 mins, then drain in a colander and return to the pan, off the heat. Drizzle with oil to stop it sticking together.


While the pasta and veggies cook, cut the vine tomatoes into about 1cm thick slices. Drain the mozzarella.


When the veggies are done, transfer them to an ovenproof dish along with the wheat pasta and sweetcorn. Pour in the finely chopped tomatoes, season with salt and pepper and stir everything together. Arrange the tomato slices on top then tear over the mozzarella. Sprinkle over the cheese and bake on the top shelf of your oven until golden and bubbly, 10-12 mins.


Once golden share the veggie wheat pasta bake between your plates. Enjoy!