Roasted vegetable pasta bake

Roasted vegetable pasta bake is perfect for feeding a crowd on a budget!

  • 1 hr cooking
  • Serves 6
  • Print


  • 2 tablespoon oil
  • 500 gram vegetables cut into chunks – pumpkin, kumara, capsicum, courgette
  • 3/4 cup red wine
  • 1 1/2 cup Campbell's Real Vegetable Stock
  • 1/2 cup tomato paste
  • 400 gram can chopped tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon brown sugar
  • 300 gram chunky pasta such as penne, cooked
  • 1 1/2 tablespoon butter
  • 1 1/2 tablespoon plain flour
  • 250 millilitre Campbell's Real Vegetable Stock
  • 250 millilitre milk
  • 1 1/4 cup grated cheddar cheese
  • 1/4 cup grated Parmesan
  • salt and pepper


  • 1
    Preheat oven to 220°C.
  • 2
    Place vegetables in a shallow pan, add the oil and toss. Roast vegetables 20-25 mins, turning once or twice till tender. While veg are roasting make sauce.
  • 3
    Place wine and stock into a frying pan, whisk in the tomato paste then add the chopped tomatoes, oregano, vinegar and brown sugar and simmer for 15 – 20 minutes. Stir in the roasted vegetables and season with salt and pepper.
  • 4
    While the vegetable sauce is cooking make the cheese sauce. Melt the butter in a saucepan, stir in the flour, then add the stock, a little at a time, whisking continuously. Add the milk and cook without boiling, stirring continuously until the sauce is thick enough to coat the back of the spoon. Add 1 cup of grated cheddar and the parmesan and season with salt and pepper.
  • 5
    Fold the cooked pasta into the vegetable sauce and pour into a baking dish. Pour over the cheese sauce, sprinkle with remaining cheese. Grill or bake 15 until top is golden.