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Vegetable Pasta Bake

  • PREP TIME: 10 min
  • COOK TIME: 25 min

A winter warmer that is sure to please the whole family.

step 1

Pre-heat oven to 180°C. 

step 2

Prepare pasta as per manufacturer’s instructions.  Drain, set aside.

step 3

Meanwhile, place oil in a large, deep saucepan.  Heat to medium.  Add onion, sauté 5min; until softened and translucent.  Add eggplant and salt. Sauté further 8-10min; until eggplant has started to soften and just browned.  

step 4

Add zucchini, tomatoes, tomato paste, and dried herbs.  Stir to combine, bring to boil, then immediately lower heat.  Simmer, 10min; until zucchini has just softened. Remove from heat.


step 5

Place drained pasta on top of vegetables.  Stir well to combine. 

step 6

Place vegetable and pasta mix into a large, deep baking dish.  Sprinkle with cheese.

step 7

Bake 25-30min; until cheese has melted and is bubbling.


Storage Suggestions


Leftover pasta bake stores well if kept in an airtight container for up to 2-3 days.



  • 500g Low protein penne pasta (Mevalia Low Protein)
  • 1 Tbsp olive oil
  • 1 large onion, peeled, chopped
  • 1 large eggplant, sliced, chopped
  • 1 tsp salt
  • 2 medium zucchini, sliced
  • 1 can chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp each dried oregano, basil
  • 250g shredded dairy free mozzarella or pizza cheese