Veggie Pasta Bake

    1 hour 25 minutes

    Onion, zucchini, eggplant and capsicum roasted, tossed into penne pasta, Alfredo sauce and chicken stock, topped with cheese and breadcrumbs then baked until golden.

    21 people made this

    Serves: 6 

    • 1 onion, cut into 2cm squares
    • 2 small zucchini, thinly sliced
    • 1 eggplant, thinly sliced
    • 1 red capsicum, cut into chunks
    • 2 tablespoons olive oil, as needed
    • 1 pinch salt and ground black pepper, to taste
    • 350g penne pasta
    • 500g Alfredo sauce
    • 460ml chicken stock
    • 1/2 cup Parmesan cheese, grated (divided)
    • 1/2 cup mozzarella cheese, grated (divided)
    • 1/4 cup dry breadcrumbs

    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Preheat oven to 220 degrees C.
    2. Spread the onion, zucchini, eggplant and capsicum out onto two baking trays with rims; drizzle vegetables with olive oil then sprinkle with salt and black pepper.
    3. Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 190 degrees C.
    4. While vegetables are roasting, fill a saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the penne then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    5. Grease a baking dish. In a saucepan, mix together the Alfredo sauce with chicken broth then bring to a boil. Pour the sauce mixture into a large bowl then stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared baking dish; sprinkle top evenly with breadcrumbs. Cover the dish.
    6. Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover then sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven then bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

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    Reviews in English (20)


    This was SO fast and easy! I cheated and used a bag (750g) of mediterannian veggies that were already chopped and ready to go only taking the time to add an onion (as everything else was already in the mix). I also added a few more spices for personal preference, and used less chicken broth (I like the sauce thicker). I also didnt have bread crumbs so I crushed crutons in a ziplock bag and used that instead. The only thing I would change is to possibly add garlic to the roasted veggies. I can totally see this being made at my house often. **UPDATE** I used garlic in the veggies and it was PERFECT!  -  30 May 2011  (Review from Allrecipes USA and Canada)


    I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noodles (for example, I never eat soup containing pasta b/c it's always water-logged). By pre-cooking the pasta as the recipe instructs, the pasta was mushy. I think this recipe is flexible on what veggies you use--I did the eggplant and squash, but added green pepper, a few baby carrots and a chopped tomato. I only had half the cheese amount and it was plenty cheesy, but then again, I used "four cheese" alfredo sauce by Classico. Another downside is it requires a ton of dishes to be dirtied and it took quite a while between roasting the veggies and getting the casserole assembled. I think casseroles should be chuck it all in and pop it in the oven--easy, one dish.  -  02 Sep 2011  (Review from Allrecipes USA and Canada)


    Very creamy, rich and extremely delicious. We didn't change anything, and it came out great!  -  25 May 2011  (Review from Allrecipes USA and Canada)