Easy Cheezy Veg Pasta Bake

Easy Cheezy Veg Pasta Bake

We’ve stripped this recipe back to make it a super duper simple, go-to way of making a delicious pasta bake. Ideal for a mid-week dinner and perfect for minimal time in the kitchen and washing up! Bonus points all round!



400g dried penne pasta (or gluten free alternative)

1 courgette, cut into bitesize chunks

1 romano pepper, cut into bitesize chunks

1 red onion, peeled and diced

4 cloves of garlic, crushed with the side of a knife

1 tin of chopped tomatoes

2 heaped teaspoons of red pesto

Sea salt & Freshly ground black pepper

Olive oil

A big handful of violife mature or violife mozzarella style block



1. Pre-heat the oven to 180c / 340f / gas mark 4.

2. Tumble the chopped courgette, pepper, onion and garlic into a deep roasting dish (one big enough so the veggies can fit in one layer and aren’t piled on top of each other too much). Drizzle all the veggies with a tablespoon of olive oil, add a pinch of salt and pepper then jumble everything together with a spoon so that the olive oil coats the veg. Pop the dish in the oven to roast for 20 minutes.

3. While the veggies roast, cook the pasta according to the instructions on the packet then drain the pasta and set aside.

4. When the veggies have roasted, remove the dish from the oven. They should be tender and slightly jammy on the bottom of the tray.

5. Find the garlic and squeeze the sweet, sticky cloves out of their papery skins and break up the garlic a little bit before putting them back into the veggies.

6. Tip the tin of tomatoes over the veggies in the roasting dish, add the pesto and mix everything together - that’s your sauce done and ready!

7. Add the pasta to the sauce and mix everything together so that the pasta is well coated in the sauce.

8. Sprinkle over the grated violife cheeze then pop in the oven to bake for 25 - 30 minutes or until the top is gooey and bubbling!

Serve hot from the oven and enjoy! xx