3 Quick And Easy Pasta Bake Dishes

Pasta bake dishes are quick and easy to prepare, especially if you’re hosting some picky eaters. Customise each dish with some of your favourite vegetables, seasoning and even types of pasta which the family find most appealing. Below are just three dishes which are filling, and certainly make for a yummy dinner during winter!

Tuscan Spaghetti Pasta Bake

If you love a classic Italian bolognese sauce, then this is definitely one recipe you need to try for yourself. Packed with beef, ricotta cheese and a classic Italian seasoning for an authentic homemade taste. Don’t forget to pair with your favourite wine to complete the meal.

3 Easy Pasta Bake Dishes

Chilli Pasta Bake

For a healthier alternative try using wholemeal pasta which won’t leave you feeling bloated! Top off the dish with chives, cherry tomatoes and a touch of parmesan cheese for a yummy dinner option.

3 Easy Pasta Bake Dishes

Baked Gnocchi with Bacon and Tomato

In need of some comfort food after a long and stressful day? Start with a few packets of ready-made gnocchi, especially if you’re pressed for time – then prepare the sauce by frying the bacon and adding the tomatoes. Include a splash of cream to give the sauce a thicker consistency.

3 Easy Pasta Bake Dishes

Images via Simply Delicious Food, Adventure Foodz, Windy Kitchen

September 15, 2015

Meat-Free Mondays: Mushroom, Tomato And Cheese Pasta Bake

A great way to use up leftover pasta, this delicious vegetarian pasta bake makes an easy midweek dinner – you won’t even miss the meat!

Serves 4


400g penne or leftover pasta

2 1/4 tbs olive oil

500g mushrooms, sliced

2 garlic cloves, crushed

500g jar tomato pasta sauce

salt and ground black pepper

180g tub bocconcini, drained and quartered

1/4 cup chopped flat-leaf parsley

1 large tomato, thinly sliced

1/2 cup fresh breadcrumbs

1/4 cup finely grated parmesan cheese


1. Preheat oven to 180C. Cook penne in a large saucepan of salted boiling water, following packet directions, until al dente.

2. Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Add mushrooms and garlic and cook, stirring often, for 4-5 minutes or until mushrooms are golden. Set aside.

3. Drain pasta and return to the saucepan. Add mushroom mixture, tomato pasta sauce, bocconcini and parsley. Season with salt and pepper. Stir well to combine.

4. Spoon penne mixture into a 10-cup capacity deep baking dish. Top with sliced tomato. Combine breadcrumbs, parmesan and remaining 1 tsp oil in a bowl. Sprinkle over penne. Bake for 15-20 minutes or until hot and breadcrumbs are golden.

What’s your favourite vegetarian recipe?

May 20, 2013