Roasted Vegetable Pasta Bake – Easy Creamy Tomato Recipe

Last Updated on 4 months by Neha Deshmukh

Roasted Vegetable Pasta Bake – Easy Creamy Tomato Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavour-packed meal that doesn’t take all day to make. This Roasted Vegetable Pasta Bake is exactly that! It’s become a real favourite in my house – the kids gobble it up, and honestly, I can’t get enough of that creamy tomato sauce. It’s a little bit special, a little bit cozy, and totally delicious.

Why You’ll Love This Recipe

This isn’t just any pasta bake. Roasting the vegetables brings out a sweetness you just don’t get otherwise. Plus, I’ve given it a little Indian-inspired twist with some warm spices that really elevate the flavour. It’s easy enough for a weeknight, but feels fancy enough for company. Trust me, you’ll want to make this again and again!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 cups dry pasta
• 1-2 cups grated mozzarella cheese
• 500 grams butternut squash and zucchini
• 1 red onion
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt, to taste
• Pepper, to taste
• 2 roasted red peppers
• 5 Roma tomatoes
• 4 garlic cloves
• 2 tsp dried Italian herbs
• 1 tsp chilli flakes
• 3 green chillies
• 2 tbsp olive oil
• 70 grams tomato paste
• ½ cup fresh cream

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference:

• Roasted Vegetables: Don’t skip the roasting step! It’s what gives this bake its incredible depth of flavour.
• Spice Blend: The cumin, coriander, and chilli powder are my secret weapon. They add a lovely warmth that complements the tomatoes beautifully. It’s a little nod to my Indian roots!
• Roma Tomatoes: These are the best for sauce because they have a meaty texture and fewer seeds, which means a smoother, thicker sauce. You could use other tomatoes, but Roma really are ideal.
• Mozzarella: Freshly grated mozzarella melts beautifully and gives that perfect cheesy pull.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 180°C. Line two baking sheets with parchment paper. This makes cleanup a breeze!
2. On one baking sheet, arrange the Roma tomatoes, red onion petals, green chillies, chilli flakes, Italian herbs, salt, and pepper. Drizzle with a little olive oil.
3. On the other baking sheet, toss the butternut squash and zucchini with olive oil, cumin, coriander, chilli powder, paprika, garlic powder, onion powder, salt, and pepper.
4. Roast both trays in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
5. While the veggies are roasting, cook the pasta according to package directions. Remember to reserve about 1.5 cups of the pasta water before you drain it – this is liquid gold!
6. Once the roasted tomatoes and peppers are cool enough to handle, blend them with the garlic, tomato paste, and fresh cream until smooth.
7. Pour the tomato sauce into a large pan and simmer over medium heat for a few minutes.
8. Add the cooked pasta and roasted veggies to the pan with the sauce. Toss everything together, adding a little of the reserved pasta water if needed to reach your desired consistency.
9. Transfer the pasta mixture to a baking dish. Top generously with mozzarella cheese.
10. Grill in the oven at 200°C for 15-20 minutes, or until the cheese is bubbly and golden brown.
11. Let it cool for a few minutes before serving. Enjoy!

Expert Tips

• Don’t overcrowd the baking sheets. This will steam the vegetables instead of roasting them.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• If the sauce is too thick, add a splash more pasta water.
• For extra flavour, add a pinch of red pepper flakes to the sauce.

Variations

• My friend Priya loves adding spinach to this bake for an extra boost of nutrients. Just stir it in during the last few minutes of cooking.
• My family prefers penne pasta, but feel free to use your favourite shape!
• For a richer flavour, try using a blend of mozzarella and Parmesan cheese.

Vegan Adaptation

Want to make this vegan? No problem!

• Swap the mozzarella for a vegan mozzarella alternative.
• Replace the fresh cream with cashew cream or coconut cream.

Gluten-Free Adaptation

Need a gluten-free version?

• Simply use your favourite gluten-free pasta.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the green chillies and chilli flakes.
• Medium: Use 1-2 green chillies and ½ tsp chilli flakes.
• Hot: Use all 3 green chillies and 1 tsp chilli flakes (or more, if you’re brave!).

Festival Adaptation (Navratri/Janmashtami – using permitted ingredients)

During Navratri or Janmashtami, you can adapt this recipe by:

• Omitting the onion and garlic.
• Using rock salt (sendha namak) instead of regular salt.
• Ensuring all ingredients are in line with fasting guidelines.

Serving Suggestions

This pasta bake is a complete meal on its own, but here are a few ideas for sides:

• A simple green salad
• Garlic bread
• Roasted asparagus

Storage Instructions

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave.

FAQs

What type of pasta works best in this bake?

Penne, rigatoni, or fusilli are all great choices because their ridges hold the sauce well. But honestly, any pasta you like will work!

Can I roast the vegetables a day ahead?

Absolutely! Roasted vegetables actually taste even better the next day. Just store them in an airtight container in the refrigerator.

How can I adjust the thickness of the tomato sauce?

If the sauce is too thick, add a splash of reserved pasta water. If it’s too thin, simmer it for a few more minutes to reduce it.

Is it possible to freeze leftover pasta bake?

Yes, but the texture might change slightly. Freeze in an airtight container for up to 2 months.

What’s a good side dish to serve with this pasta bake?

A fresh green salad or some crusty garlic bread would be perfect!