If you’re on the lookout for the perfect Slimming World-friendly comfort food that feels indulgent but stays completely on plan, then you’re going to love this Oven Baked Vegetable Pasta! This hearty, flavour-packed dish is the ultimate go-to for those busy weeknights when you want something filling, warming, and satisfying without reaching for the takeaway menu.
Packed with wholesome ingredients like tender pasta, juicy mushrooms, crisp green peppers, sweet bursts of sweetcorn, and a rich, herby tomato sauce, this bake is the kind of meal the whole family will tuck into without even realising it’s healthy. And let’s not forget the best part – the golden, melted layer of reduced-fat cheddar on top! It brings all the cosy, cheesy goodness you crave while keeping you firmly on track with your Slimming World goals.
What I love most about this recipe is how incredibly easy it is to make. It’s perfect for prepping ahead of time, and it’s freezer-friendly too, so you can double up the batch and have a delicious, slimming-friendly meal ready to go whenever you need it. Whether you’re serving it straight from the oven with a crisp side salad or enjoying the leftovers for lunch the next day, this dish is guaranteed to become a family favourite.
10 Reasons You’ll Love This Oven Baked Vegetable Pasta
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Slimming World Friendly – This dish is totally on plan and can be made completely syn-free when using your Healthy Extra A for the cheese!
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Comforting and Satisfying – Creamy, cheesy, and full of flavour, it’s the ultimate comfort food that feels indulgent without the guilt.
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Easy to Make – With simple steps and everyday ingredients, this recipe is perfect for busy weeknights when you need something quick and delicious.
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Family-Friendly – Even the fussiest eaters will enjoy this veggie-packed pasta bake, making it a great choice for family dinners.
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Budget-Friendly – Made with affordable, store-cupboard staples, it’s a cost-effective meal that doesn’t compromise on taste.
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Perfect for Meal Prep – This bake can be made ahead of time and reheated, making it ideal for batch cooking and meal prepping.
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Freezer-Friendly – Leftovers freeze beautifully, so you can stock up your freezer with portions ready for another day.
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Versatile – You can easily customise this dish by swapping out the veggies or adding protein like chicken or lean mince for extra variety.
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Packed with Flavour – The rich, herby tomato sauce pairs perfectly with the fresh veggies and gooey cheese topping.
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Great for All Seasons – Whether it’s a cosy winter dinner or a summer evening meal with a fresh salad, this pasta bake is perfect all year round!
Batch Cook – Storage Information
This Oven Baked Vegetable Pasta is perfect for batch cooking! Here’s how to store it safely and enjoy it later:
Fridge Storage:
- Allow the pasta bake to cool completely before storing.
- Transfer portions into airtight containers.
- Store in the fridge for up to 3 days.
- Reheat in the microwave until piping hot or cover with foil and bake in the oven at 180°C (fan) / 200°C / Gas Mark 6 for 20–25 minutes.
Freezer Storage:
- Let the pasta cool completely.
- Divide into individual portions or freeze the entire dish in a freezer-safe container.
- Cover tightly with foil or use an airtight container to prevent freezer burn.
- Freeze for up to 3 months.
- For individual portions: Defrost overnight in the fridge, then reheat in the microwave until piping hot.
- For the whole dish: Bake from frozen, covered with foil, at 180°C (fan) / 200°C / Gas Mark 6 for 45–50 minutes. Remove the foil for the last 10 minutes to crisp up the cheese.
Tip: Label your containers with the date and reheating instructions for easy meal planning!
Can This Recipe Be Adapted?
Absolutely! This Oven Baked Vegetable Pasta is incredibly versatile and can be easily adapted to suit your preferences or dietary needs. Here are some simple ways to switch it up:
Add Protein
- Chicken or Turkey: Add cooked, shredded chicken or lean turkey mince for extra protein.
- Quorn or Tofu: For a vegetarian boost, mix in Quorn pieces or cubed tofu.
- Beans or Lentils: Stir in cooked lentils, chickpeas, or kidney beans for a plant-based protein hit.
Swap the Pasta
- Use wholewheat pasta for added fibre and a slower energy release.
- Try gluten-free pasta for a gluten-friendly version.
- Use pasta shapes like rigatoni, penne, or fusilli—whatever you have in the cupboard!
Change the Cheese
- Swap reduced-fat cheddar for mozzarella, feta, or even parmesan (just remember to count the syns or use your Healthy Extra A).
- Go dairy-free by using vegan cheese alternatives.
Boost the Flavour
- Add a kick with chilli flakes or a dash of hot sauce.
- Stir in some fresh or dried herbs like basil, oregano, or parsley for extra flavour.
- Mix in a teaspoon of smoked paprika or garlic granules for added depth.
Make it Creamy
- Stir through a tablespoon of fat-free natural yoghurt or quark before baking for a creamier texture.
- Use a low-syn cheese sauce if you fancy a richer dish.
Add Extra Veggies (Optional)
- Bulk it out with spinach, courgette, or cherry tomatoes if you want more veggies (just keep it on plan!).
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Ingredients
- 300g Dried Pasta [Penne or Fusilli work best]
- 1 Large Onion [Peeled, Diced]
- 200g Mushrooms [Sliced]
- 1 Green Pepper [Deseeded, Finely Chopped]
- 60g Sweetcorn [Frozen or Tinned]
- 2 Garlic Cloves [Minced]
- 200g Passata
- 1 tsp Dried Mixed Herbs
- 100g Reduced Fat Cheddar Cheese [Grated]
- Low-calorie cooking spray
- Salt and Pepper to taste
Instructions
- Preheat the oven to 180°C (fan) / 200°C / Gas Mark 6.
- Cook the pasta according to packet instructions, drain, and set aside.
- Spray a large frying pan with low-calorie cooking spray. Sauté the onion and garlic for 2-3 minutes until soft.
- Add the mushrooms, green pepper, and sweetcorn. Cook for another 5 minutes until softened.
- Pour in the passata and stir in the dried mixed herbs. Season with salt and pepper. Simmer for 5 minutes.
- Combine the cooked pasta with the vegetable sauce, mixing well.
- Transfer the mixture to an ovenproof dish and sprinkle the grated cheese evenly on top.
- Bake for 20 minutes or until the cheese is melted and golden.
