Date posted: 03/07/2023

Sheesy vegetable pasta bake

A classic Italian dish, made with a vegan vegetable twist.

  • Serves 6
  • Timing: 1 hr 10 mins
Votes: 1 Average: 5


Olive oil 2 tbsp
Red onion, thinly sliced 1
Cloves of garlic, minced 3
Courgette, thinly sliced 1
Red sweet pepper, thinly sliced 1
Yellow sweet pepper, thinly sliced 1
Sliced mushrooms 1 cup
Spinach leaves 1 cup
Can of crushed tomatoes 1
Everyday Favourites chopped tomatoes 1
Tomato paste 2 tbsp
Everyday Favourites dried basil 1 tsp
Everyday Favourites dried oregano 1 tsp
Pasta 250g
Sheese grated mozzarella 200g


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  1. Preheat your oven to 190°C (375°F).
  2. In a large frying pan, heat the olive oil over medium heat. Add the chopped red onion and garlic and sauté until the onion becomes translucent.
  3. Add the courgette, red pepper, yellow pepper, mushrooms and spinach to the pan. Cook for approximately 5 minutes until the vegetables become tender.
  4. Stir in the crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally.
  5. In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
  6. In a greased baking dish, spread a thin layer of the vegetable and tomato sauce mixture on the bottom.
  7. Place a layer of pasta on top of the sauce, covering the bottom of the dish & spread a layer of the vegetable mixture on top.
  8. Sprinkle a generous amount of grated Sheese over the vegetable layer.
  9. Repeat the layering process with the remaining pasta, vegetable mixture and Sheese ending with a layer of Sheese.
  10. Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
  11. Remove the foil and bake for an additional 10 minutes until the cheese is hot, melted and bubbly.
  12. Once cooked, remove the dish from the oven and let it cool for a few minutes before serving.
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