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Veggie Pasta Bake

Veggie Pasta Bake

with Roasted Mediterranean Veg and Mozza
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
602 kcal
Protein
: 
30.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

160 grams

Fusilli

(Contains: Cereals containing gluten)

½ pot(s)

Dried Italian Herbs

163 grams

Sweetcorn

2 unit(s)

Medium Tomato

½ carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Onion

1 unit(s)

Yellow Pepper

1 ball(s)

Mozzarella

(Contains: Milk)

1 unit(s)

Courgette

(May contain traces of: Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Energy (kJ)2520 kJ
Energy (kcal)602 kcal
Fat15.9 g
of which saturates9.4 g
Carbohydrate81.9 g
of which sugars19.7 g
Dietary Fibre4.7 g
Protein30.7 g
Salt2.1 g
Potassium96.6 mg
Calcium54 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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


2

Pop the pepper, onion and courgette on a large baking tray and sprinkle over the Italian 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, turning halfway.

3

Meanwhile, add the 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.

4

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

5

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

6

Serve the bake and enjoy!

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