Veggie Loaded Pasta Bake – One-Pan Comfort the Whole Family Will Love
Looking for an easy, nourishing dinner that everyone will happily devour? Our Veggie Loaded Pasta Bake ticks all the boxes - it’s comforting, full of flavour, and packed with colourful veggies. Whether you're feeding a hungry crowd, prepping ahead for the week, or just need something wholesome and fuss-free, this one-dish wonder has you covered.
Created in partnership with Live Love Nourish and featured in our Organic Meal Kit range, this dinner is gluten-free, veggie-packed, and perfect for lunch leftovers too.
🍅 Why You’ll Love This Recipe
- A great way to sneak in loads of veg for the whole family
- Gluten-free and easy to adapt to dairy-free
- Makes plenty — ideal for batch cooking or leftovers
- Freezer-friendly and lunchbox-approved
- Comfort food without the heaviness
🛒 Ingredients (Serves 4–6)
- 600gm gluten-free pasta (we like spirals or penne)
- 1 red onion, finely diced
- 2 carrots, grated
- 1 red capsicum, diced
- 2 zucchinis, grated
- 30gm garlic, minced
- 100gm baby spinach
- 2 x 400gm tins chopped tomatoes
Pantry staples (not included in the kit):
- 2 tbsp tomato paste
- Olive oil
- 1 cup grated cheese or dairy-free alternative
- Salt and pepper
🍽 Instructions
- Preheat oven to 180°C (fan-forced).
- Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Heat olive oil in a large saucepan. Sauté onion and garlic for 2–3 minutes until softened.
- Add grated carrots, zucchini, and capsicum. Cook for 5 minutes until vegetables begin to soften.
- Stir in tomato paste and canned tomatoes. Simmer for 10 minutes to let flavours develop.
- Add baby spinach and stir through until wilted. Season well with salt and pepper.
- In a large bowl or pot, toss the cooked pasta with the veggie sauce.
- Pour into a large baking dish and top with grated cheese.
- Bake for 20–25 minutes until golden and bubbling.
💡 Tips & Variations
- Boost the protein: Add beef mince when sautéing the veggies, stir through shredded cooked chicken before baking, or mix in lentils or chickpeas for a hearty vegetarian version.
- Make it dairy-free: Use a plant-based cheese or simply skip the cheese and top with gluten-free breadcrumbs and olive oil for a crunchy finish.
- Add herbs: Stir in fresh basil or parsley for a burst of freshness.
