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Veggie pasta bake

Veggie pasta bake


Pack your favourite veg into this cheesy pasta bake.

  • Feeds 4 Feeds 4
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    2493kj 596kcal
  • Fat
    High 43%
  • Saturates
    High 64%
  • Sugar
    Low 43%
  • Salt
    Low 43%

% of adult’s reference intake | Carbohydrates per serving : 54g


  • 350g dry pasta shapes
  • 200g button mushrooms
  • 2 tbsp olive oil
  • 1 small white onion
  • 240g fresh spinach
  • 40g butter
  • 40g plain flour
  • 600ml semi-skimmed milk
  • 120g cheddar cheese (grated)
  • 2 slice of bread (preferably stale)
  • 1 clove of garlic
  • 1 tsp dried basil
  • 1 tsp dried thyme


  1. Preheat the oven to 200ºC.
  2. Wash and cut the mushrooms into quarters and sauté with 1 tablespoon of olive oil (fry with occasional movement/stirring/tossing) in a large hot pan for 5 minutes to lightly brown. Whilst they brown and you occasionally shake and stir the mushrooms, peel and finely slice the onion.
  3. Add the sliced onion to cook for 2 minutes, then add the spinach to the mushroom and onion pan too. Cook for a further 2 minutes so that the spinach wilts (using a lid to trap in steam sometimes helps), then remove from heat and put to one side.
  4. Heat a large pan of water to the boil and add salt if you prefer. Tip in the pasta, stir and reheat to a rapid boil to cook the pasta as per packet directions, but for 1 minute less, then drain and reserve.
  5. Melt the butter in a saucepan over a medium heat and add the flour to form a paste, stirring for a minute to cook. Slowly add the milk, continuously stirring and only adding more milk when what you have in the pan is smooth and bubbling. Bring to a gentle simmer and bubble for 1 minute. You can always use a whisk if yours is lumpy.
  6. Take the sauce off of the heat and stir in the grated cheese and season to taste.
  7. Blitz up the bread, peeled clove of garlic and herbs in a food processor to form the crust. Add a tablespoon of olive oil and season to taste.
  8. Add the cooked and drained pasta to the sauce and veg to coat, then pour into an oven dish.
  9. Top with the breadcrumbs and bake for 15 minutes until golden and bubbly, then serve.

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