This vegetable pasta bake has been a family favorite on busy weeknights for as long as I can remember. I first put this combination together one rainy evening when I had a box of pasta, a few vegetables in the crisper, and a craving for something both cozy and bright. The result was unexpectedly comforting: al dente rigatoni in a gently creamy tomato sauce studded with sweet bell peppers, tender zucchini, and wilted spinach, all finished with a golden, bubbling cheese crust. Every bite strikes a balance between rich, tangy tomatoes and the fresh lift of vegetables, which is why it became a staple in our rotation.

I discovered that timing is the secret: cook the pasta just shy of package time so it finishes perfectly in the oven, and sauté the vegetables long enough to develop sweetness but not so long that they lose their texture. The first time I served this, my partner declared it better than takeout, and our kids loved pulling apart the cheesy top to get to the greens beneath. It’s the sort of dish that warms the whole kitchen and leaves you planning the next day with leftovers. This version is vegetarian, family-friendly, and simple enough to scale up for a crowd.

Ingredients

• Rigatoni (14 oz / 400 g): Use a sturdy tube pasta like rigatoni that holds sauce well. I like a bronze-cut variety for extra texture—cook it 1 minute less than package directions so it finishes in the oven.
• Vegetable oil (1 tbsp): Neutral oil (canola or sunflower) for sautéing; olive oil works too and adds a fruity note if you prefer.
• Large red onion (1, about 1 cup chopped): Choose a firm onion—slicing thinly and sweating it brings out sweetness without bitterness.
• Red and yellow bell peppers (1 each): Dice into bite-sized pieces; using two colors adds visual appeal and a subtle flavor contrast.
• Courgette / zucchini (1 medium, about 1 cup diced): Look for firm, unblemished skin; keep the dice similar size to the pepper for even cooking.
• Garlic (2 cloves, minced): Fresh garlic is essential—add near the end of the sauté to preserve its fragrance without burning.
• Chopped tomatoes (2 x 14-oz cans): Good-quality canned tomatoes give consistent flavor; San Marzano-style or plum tomatoes are excellent if available.
• Heavy cream / double cream (1/2 cup / 120 ml): Adds silkiness to the sauce; you can use half-and-half for a lighter result, though texture will be less rich.
• Strong cheddar (3.5 oz / 100 g, grated, about 1 cup): Sharp cheddar brings tang and depth—grate it yourself for best melting.
• Mozzarella (3.5 oz / 100 g, grated, about 1 cup): Gives that irresistible stretchy, golden top; low-moisture mozzarella works best for browning.
• Fresh baby spinach (about 4 cups loosely packed): Adds color, nutrients, and a bright counterpoint to the rich sauce; it wilts down significantly.
• Tomato paste (1 tbsp): Intensifies the tomato flavor and adds body.
• Dried oregano and thyme (1/2 tsp each): Earthy herbs that complement canned tomatoes; oregano is more Mediterranean, thyme adds subtle warmth.
• Salt & black pepper: Season to taste; start with 1 tsp salt overall and adjust.
• Fresh parsley (for garnish): Torn leaves add a fresh finish and color right before serving.

Instructions

Preheat and cook pasta: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 14 oz rigatoni for one minute less than the package instructions—typically about 9 minutes if package says 10. Drain well and set aside; undercooking by a minute ensures the tubes finish perfectly in the oven without becoming mushy. Sauté aromatics and vegetables: Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add the chopped red onion and cook for 3–4 minutes until softened and translucent. Add diced red and yellow bell peppers and diced zucchini, cooking for another 2–3 minutes just to start softening. Add minced garlic, 1 tablespoon tomato paste, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a pinch of salt and pepper; stir for 30–45 seconds until fragrant. The goal is to coax sweetness from the vegetables without caramelizing them completely—look for softened edges and glossy surfaces. Build the sauce: Pour in two 14-oz cans of chopped tomatoes and stir to combine. Bring the mixture to a gentle simmer and add 1/2 cup heavy cream. Reduce the heat to low and let it simmer gently for 4–5 minutes to marry the flavors and slightly thicken. Taste and adjust seasoning—tomato acidity often benefits from a pinch of sugar if the tomatoes are very tart, or an extra pinch of salt for brightness. Combine pasta, spinach, and sauce: Fold the cooked rigatoni and about 4 cups loosely packed baby spinach into the sauce in the pan, stirring just until the spinach begins to wilt. Transfer everything to a 9x13-inch baking dish, spreading into an even layer so the pasta is not piled up. The spinach will finish collapsing in the oven and integrate with the sauce. Top and bake: Evenly sprinkle 3.5 oz grated cheddar and 3.5 oz grated mozzarella over the top. Bake in the preheated oven for 20–25 minutes until the cheese is melted, bubbling, and turning golden brown at the edges. If you like a more pronounced crust, finish under the broiler for 1–2 minutes—watch closely to prevent burning. Rest and garnish: Remove from the oven and let rest for 5 minutes; this helps the sauce set a bit so it serves cleanly. Scatter torn fresh parsley over the top and serve straight from the dish, using a spatula to portion out generous helpings.

Storage Tips

Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to 3–4 days. For freezing, portion into single-serve or family-size containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, cover with foil and warm in a 350°F (175°C) oven until hot, about 15–25 minutes for a full dish; single portions reheat more quickly. Avoid microwaving large portions from frozen—this can make the pasta rubbery. For best texture, reheat uncovered in the oven for a few minutes at the end to revive the crust.

Ingredient Substitutions

If you need to adjust ingredients, there are several easy swaps: use penne or ziti instead of rigatoni—choose a tube shape for sauce retention. Substitute coconut cream or a plant-based cream for a dairy-free version, and swap cheddar and mozzarella for vegan cheeses that melt well. Replace fresh spinach with 10–12 oz frozen spinach (thawed and squeezed dry). For a lower-fat dish, use half-and-half instead of heavy cream, but expect a slightly thinner sauce. Add cooked lentils or white beans for extra protein without changing the flavor profile drastically.

Serving Suggestions

Serve portions with a crisp green salad and a bright vinaigrette to cut through the richness. A simple side of lemony arugula or steamed broccoli works well. For a heartier meal, offer crusty bread and a bowl of roasted cherry tomatoes. Garnish with extra parsley, a drizzle of good olive oil, or red pepper flakes for heat. This is excellent at potlucks—bring it in the baking dish and reheat at the host’s oven, or keep it warm in a covered casserole dish on low.

Cultural Background

This bake borrows from classic Italian-American comfort cooking: pasta baked with tomato sauce and cheese is a beloved tradition, reminiscent of timballo and baked ziti. While not a traditional Italian format, the concept of finishing pasta with a gratin-style cheese crust is common in many Mediterranean family kitchens. The use of canned tomatoes, sturdy pasta, and melting cheeses reflects the practicality of home cooks who prized shelf-stable ingredients and easy assembly during weeknights.

Seasonal Adaptations

Spring: add peas and asparagus tips for a bright, green lift. Summer: roast fresh tomatoes and use them in place of canned for a sun-ripened flavor. Fall and winter: swap in roasted root vegetables like butternut squash or roasted mushrooms for a deeper, earthy profile. Herbs can follow the season—basil in summer, oregano and thyme in autumn. Small adjustments like a splash of creamier cheese in colder months make the dish feel more indulgent.

Meal Prep Tips

Assemble the bake through the topping step, cover tightly, and refrigerate for up to 24 hours before baking—add 5–10 minutes to the baking time if starting from cold. For batch cooking, double the sauce and freeze half; cook fresh pasta only when ready to assemble to avoid a soggy texture. Use disposable aluminum trays for easy transport to gatherings or for making freezer-ready single portions that can be baked from frozen with an extra 10–15 minutes in the oven.

There’s something joyful about pulling a bubbling tray of this out of the oven and watching everyone dig in. I hope this version becomes part of your weeknight rotation—it’s forgiving, flavorful, and full of comforting textures. Make it your own with seasonal vegetables and your favorite cheese blend, and don’t forget the parsley for a fresh finish.