Vegetable pasta bake

A colourful veggie packed pasta dish. I think next time I would add more pesto and a little bit of sugar in the sauce. I used a stalk of broccoli, cut into small florets, in place of courgette. I switched the mozzarella and parmesan with a tub of ricotta which I stirred into the veg. Served with some chicken thighs I also baked in the oven.

Very nice. I layered the pasta and cheese . Wonderful!

This was so good! I added 4 T. pesto, and I mixed it in the noodles. I roasted the veggies first, and then I added those to the noodles. Delicious!

Add 1/2 cup lentils cooked in 1 cup veg broth. Use feta cheese next time.

Delicious! Doubled the amount of pesto and added more spices after reading the comments. Also added only mozzarella and topped it off with a thin layer of parmigiano, it was cheesy enough. Huge hit with the family, will definitely make again.

I don't know how something with so many good ingredients can turn out so bland. I followed ppls advice and added more spices and increased the amount of pesto but somehow it still tasted like nothing. Shame as it sounded good and healthy

Added paprika like others said. It helped. Used shredded cheese instead of mozzarella and it was good. Made way too much pasta. Only used half in the recipe. I tried it alone then added cooked turkey breast and it was so much better

I liked that it all went in the oven including the sauce. It tasted really good and I will definitely make again

So yummy, could see being bland if not added spices. I added paprika, chili powder, oregeno, dash of cayenne pepper, dash of cinnamon, and garlic powder. Also left out basil because I just used extra pesto instead. Def recommended spicing up with your favorite seasonings

Tastes really good. But I didn't find it super filling so I added a lot more Cheese (cheddar) with the mozzarella to add more substance.

Could use a bit more seasoning. Added more pesto which helped!

Very flavorful !

Adjusted based on what I had and it was really good. Nicer than just jar sauce and pasta which I sometimes do when I lack ingredients and energy. Good way to get vegetables in. Would make again.

Added chicken

Delicious. Didn't add the tinned tomatoes and left out extra basil as can be overwhelming.

I added ground beef, and probably more pesto than it called for. I’m not a huge fan of eggplant, but this was very tasty.

It's a really good weeknight meal that doesn't require alot of prep or fiddling around. I added chicken cause i had some but it would also be just as good with no added chicken. Also a vegie heavy meal for the kids which is great!

Because there was no quantity value on the veg (zucchini, onion and eggplant), this was super veggie heavy. In the future, I'd add a bit more pasta. Didn't have pesto so I used a sundried tomato paste/mix. Was good!

Good even without the cheese!

Turned out great. Maybe a little extra herbs to numb up the flavor next time, my son loved it!

Was good but I didn't put enough salt in so it was a little bland. I did put in about 8x the amount of cheese and that helped a lot

Recommend to add more spices/herbs as it’s quite bland with only salt, pepper and Basil.

Addictive! Keel the pasta separate and pile the vegetables on top. Pour out the juice from the chopped tomato can and don’t add any pasta water. That way the vegetables get browned. We used one large yellow summer squash instead of zucchini, or eggplant. We did not chop the mozzarella pearls because we wanted gooey, melted cheese bites. We doubled pesto sauce, Absolutely incredible vegetable dish!

Like it! I just air fryer the veggies in our oven for 15 min at 380F to speed up the cook time. I didn't add eggplant. I also just added the cooked veggies to pasta, pesto, tomatoes combo in casserole dish and put the entire thing in oven at 350 for 20 min. I didn't add any pasta water either. These reductions significantly shortened cook time and it still tasted good!

OK but nothing to get excited about as others for the amount of effort pay off is mediocre

Nice base recipe, good with extra herbs as suggested - I added dried basil, oregano and mixed herbs.

I cooked to the recipe but is easily changed to use up all the veggies that are end of their lives sitting in the bottom of the fridge

Sensational!! We served it with some spicy Sriracha sauce which gave it some extra kick, however it was delicious either way. We also had some left over smoked salmon so the non-vegos added this as well which went nicely.

This was good, mild flavor. I left out the eggplant and basil as there was basil in my pesto.

One of my favourites. It takes a while in the oven but very little hands-on time.

pretty good! it is quite acidic so if you are sensitive to that it's good to keep in mind. i made it without eggplant and didn't miss it. added some additional dried herbs at the end as well. will maybe also add broccoli next time.

Time consuming but super tasty, probably would adjust cooking times slightly.

Honestly I just used what I had in the fridge so it wasn't exactly the recipe but tasted good!

This took forever to make. And I used one less tablespoon of basil than was called for and it was STILL way too much basil.

Easy to make but a little time consuming, I reduced the cooking times of the vegetables to 30 minutes then 10 minutes and that was fine, id add normal cheese also next time

It was long but its a pasta bake, they take time. It was very easy and lots of leeway with timings. I think it could benefit from a touch of chilli if that's to your taste. I added cheddar before the parmesan and mixed in more mozzarella for a cheesier dish and topped off with garlic and herb salt.

A bit long for this kind of result. For instance, I'm not sure you need to stir everything every 15 minutes for an hour. But it's a lot of inactive time so it's ok I guess.

Way too much effort considering the outcome. It wasn't bad bad, just very mediocre.

There are ingredients that I don't recognize in this recipe... Jan 14, made this dish. Quite tasty, took longer to bake than I had planned for. Likely will not make again.