No-Boil Pasta Bake

A no-fuss weeknight wonder!

Most pasta bake recipes require you to pre-boil your pasta until it’s not quite cooked through and then finish it in the oven. But for days when you can’t face another pot to wash up or just need something delicious and comforting but minimal effort…well this is the recipe for you!

We add stock to the baking dish along with the chopped tomatoes and veggies and cover with tinfoil before popping in the oven which keeps the heat and moisture in allowing the pasta to cook perfectly. Love all those crunchy edges and golden cheese of a regular pasta bake? Us too, so we remove the foil in the last 10 minutes or so to achieve the perfect level of crispiness, deliciousness, and ultimate weeknight comfort food. Oh, and leftovers make a great lunch the next day so one to make extra of!

Ingredients

  • 400g pasta shells

  • 500ml pasta sauce [chopped tomatoes or passata also work]

  • 500ml vegetable stock

  • ½ courgette, diced

  • 1 red pepper, diced

  • 1 medium red onion, diced

  • 1 tsp Italian seasoning

  • 90g grated cheddar [dairy or dairy-free]

  • 150g mozzarella, shredded [dairy or dairy-free]

  • Fresh basil leaves, to serve

  • Chilli flakes, to serve [optional]

Method

  1. Preheat the oven to 180ºc.

  2. In a large ovenproof dish add the pasta shells, pasta sauce, vegetable stock, diced courgette, pepper, and red onion.

  3. Add the Italian seasoning and a generous pinch of salt and pepper and then give everything a good mix until well combined.

  4. Sprinkle over the grated cheese and torn mozzarella, cover loosely with foil and place into the oven for 35 minutes.

  5. Carefully remove the foil and place back in the oven for a further 10-15 minutes until the cheese has browned and the pasta shells are cooked through to your liking.

  6. Leave to stand for a couple of minutes before serving with some torn fresh basil leaves and a pinch of chilli flakes, if you like. Enjoy!

Serves 4-6.

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