vegetarian pasta bake recipe

Ratatouille Pasta Bake

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
A delicious pasta dish that's so warming and hearty, the whole family will love it… and they probably won't even notice it's vegetarian! Get into this one for a healthy Winter dinner idea!
3.18 from 166 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 341 kcal


  • 1 red onion diced
  • 2 cloves garlic crushed
  • 1 teaspoon chilli flakes
  • 1 red capsicum diced
  • 1 yellow capsicum diced
  • 1 eggplant cut into 3cm pieces
  • 2 zucchini diced
  • 700 g tomato passata or puree
  • 1/4 cup water
  • 1 teaspoon oregano
  • 1/4 cup fresh basil roughly chopped
  • 1 tablespoon olive oil extra virgin
  • 250 g wholemeal spiral pasta or gluten free spiral pasta
  • 1 cup cheddar cheese or vegan cheese if you prefer
  • salt & pepper to taste

Ingredients for Salad

  • 80 g mixed salad leaves
  • 1/2 lemon juiced
  • salt & pepper to taste


  • Preheat oven to 180°C and lightly grease a 27cm x 15cm baking dish with 1/2 teaspoon oil.

Prepare the pasta

  • Bring a large saucepan of water to the boil. Add the wholemeal or gluten free pasta to the boiling water, and simmer on high for 10 minutes or until al dente. Drain the water, and return to the pan.

To make the ratatouille

  • Heat a large saucepan over medium-high heat and add remaining oil. Add onion, garlic and chili and saute for 1-2 minutes or until softened.
  • Add capsicum, eggplant and zucchini. Saute for 3-4 minutes, or until vegetables are starting to soften.
  • Add tomato, water, oregano and season well. Simmer, covered for 20 minutes, stirring occasionally.

Now, to make the bake

  • Add the ratatouille to the cooked pasta and toss together, combine it through well. Transfer the pasta and ratatoille to the prepared baking dish, top with basil and sprinkle with cheese. Bake for 20 minutes, or until golden.

To serve

  • Gently Serve pasta bake with mixed salad leaves, dressed with lemon and salt to taste.
Keyword Baked, Freezable, Meat Free Ideas, Winter

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.