Easy-to-Make Baked Cheesy Veggie Fusilli
Baked Cheesy Vegetable Fusilli Pasta (Easy 30-Minute Dinner)
Pasta is a staple of comfort eating. Who doesn't love a nice hot pot of cheesy pasta and a couple veggies thrown in for good measure? Just because it's a comfort food, doesn't mean you have to feel bad about it! Plus, it also takes about 30 minutes to cook.
Here's our recipe for a delicious Baked Cheesy Vegetable Fusilli, all with ingredients you can get from our store!
Ingredients
- 400 g dried pasta (Can be fusilli or any other type you'd like)
- 1 tbsp vegetable oil
- 1 large red onion peeled and chopped into wedges
- 1 red bell pepper de-seeded and chopped into large chunks
- 1 yellow bell pepper de-seeded and chopped into large chunks
- 1 large or 2 small zucchini chopped into chunks
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic peeled and minced
- 1 tbsp tomato puree paste
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 x 400 g (2 x 14 oz) tinned chopped tomatoes
- 120 ml (1/2 cup) double (heavy) cream
- 100 g (3 packed cups) fresh baby spinach
- 100 g (1 cup) strong cheddar cheese grated
- 100 g (1 cup) mozzarella grated
- Small bunch parsley roughly torn
Directions
- Preheat the oven to 190C/375F
- Boil a large pan of water and cook the pasta. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for 3-4 minutes until the onion starts to soften.
- Add the chopped peppers, zucchini, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble.
- Once the pasta is cooked then drain and add the pasta and spinach to the sauce and veggies. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
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