Vegetable Pasta Bake

40 6 servings, 1-1/3 cups (325 mL) each
Recipe By
(7) 6 Reviews
Prep Time
Total Time

6 servings, 1-1/3 cups (325 mL) each

A hearty, homemade comfort meal. Great for using leftover vegetables up.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine pasta, sauce, vegetables and 2 Tbsp. Parmesan.
  • Spoon into 13x9-inch baking dish or 3-L casserole. Top with mozzarella and remaining Parmesan.
  • Bake 20 min. or until heated through.


Prepare using penne, farfalle (bow-tie pasta) or whole wheat rotini.

Classic Pasta Bake

Substitute 1 lb. ground beef, cooked and drained, for the vegetables.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 330
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 20mg
Sodium 980mg
Carbohydrate 35g
Dietary fibre 3g
Sugars 11g
Protein 16g
Vitamin A 20 %DV
Vitamin C 45 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Barb02 |

    Used fresh red and green peppers, also added young asparagus tips and mushroom slices..and a little cheddar cheese - it was delicious. Big hit with my daughter, she loves pasta and vegetables!

  • demps |

    This recipe was okay but was missing was good to make in a pinch but not sure if I would make it again.

  • pearl_jammer |

    Mmm!! I used shredded marble cheese instead and added some into the bake then sprinkled some on top at the end and it was delicious! I also used fresh peppers. I really enjoyed this one.