Cheesy Veggie Pasta Bake

Max

This easy vegetarian bake combines penne, broccoli, mixed beans, and tomato sauce, all topped with melty cheese. It’s quick, filling, and full of flavor—perfect for busy weeknights. Add chili flakes or herbs for a spicy twist!

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Dish

Servings

Calories 446

Cuisine American, European, Italian, Mediterranean

Taste Cheesy, Creamy, Savory, Umami

Occasion Casual dinner

Difficulty Level Intermediate

Cooking Method Baked, Boiled

Cost $$

Diet Halal, Hindu, Kosher, Lacto-Vegetarian, Mediterranean, Ovo-Vegetarian, Vegetarian

Intolerance Dairy, Gluten, Grain, Wheat

Health Tag Vegetables

Equipment

Pot
Oven
Baking tray
Casserole dish

Ingredients

500 g pasta
2 Broccoli
2 x 400 g tin chopped tomatoes
1 400 g tin chilly beans
100 g grated cheese low-fat
Italian seasoning

Instructions

Wash the broccoli and cut into florets.
Bring a pot of water to boil, add broccoli florets, and cook for 3-5 minutes until tender but still crisp.
In the meantime in a second pot cook the pasta according to the instructions.
Preheat the Oven to 180 °C.
In a casserole dish mix together the tomatoes, pasta, broccoli, beans and seasoning.
Bake at 180°C (356°F) for 20 minutes, top with cheese and bake it for another 5 minutes until the cheese is melted.

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Nutrition per Serving

Calories: 446kcalCarbohydrates: 76gProtein: 20gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 183mgPotassium: 840mgFiber: 8gSugar: 6gVitamin A: 1430IUVitamin C: 181mgCalcium: 231mgIron: 3mg

Cheesy Veggie Pasta Bake