Courgette Pasta Bake with 3 Cheeses

Courgette Pasta Bake with 3 Cheeses
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This courgette pasta bake is loaded with good things, nutrition wise. There’s garlic, mushrooms, courgette and lots of tomatoes, so it’s pretty healthy. The three cheese topping perhaps not so much, but you can go easier on the mozzarella and cheddar if you’d prefer to.

Once you’ve made the sauce and cooked some pasta, you just mix it all in a baking dish and bake for about 15-20 minutes so it’s piping hot with three bubbling, oozing melted cheeses on the top. Delish.

It’s a pretty child-friendly dish too, so you shouldn’t have to cook something extra for the kids. Which is always a big bonus in my book. Especially when I’ve written many thousands of words during the day (I’m a self-employed copywriter).

Packed with vitamin-rich veg and calcium from the cheese, this is a great midweek warmer. It’s fast and cheap to prep, too. Use wholewheat pasta if you want to ramp up the goodness levels – I find it’s so well hidden in a pasta bake that my daughter doesn’t even notice 😉

This roasted courgette pasta bake serves 4

Courgette Pasta Bake ingredients

  • Olive oil, for frying
  • Courgette, 1 large, finely sliced into half-moons
  • Vegetable stock pot or cube
  • Passata, 1 carton
  • Tomato puree, 2 tbsp
  • Worcester sauce, 2 tbsp
  • Basil, dried, 1 tsp; or fresh, a few stems, leaves only
  • Black pepper, coarse or freshly ground, a pinch
  • Sugar, 2 tsp
  • Garlic, 2 cloves, crushed or chopped finely
  • Baby button mushrooms, 100g, halved
  • Cherry tomatoes, 250, halved
  • Pasta, 350g
  • Cheddar, 100g, grated
  • Mozzarella, 1 ball (about 125g)
  • Parmesan (or other Italian hard cheese), 50, grated


How to make courgette and tomato pasta bake

  • Cook the pasta as per pack instructions.
  • Meanwhile, heat a splash of olive oil in a saucepan, then add the courgette and fry over a medium heat, stirring, for about a minute.
  • Make up the stock cube or pot with 150ml boiling water, then add this to the pan along with all the other ingredients except for the cheeses. Simmer while the pasta cooks.
  • Drain the pasta, then add to a ceramic ovenproof dish. Add the tomato sauce and mix to combine well.
  • Top with the cheeses, tearing the ball of mozzarella as you go.
  • Bake at 180 degrees fan (or equivalent) for about 15-20 minutes, until the cheese topping is golden and bubbling.

Why not serve this mushroom and courgette pasta bake with easy home made dough balls?

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Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

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