Vegetable Pasta Bake

This dish is a great way to get extra veggies into your kids diet. This Vegetable Pasta Bake is creamy, cheesy and delicious – all things that make for a winning meal for the entire family!

Vegetable Pasta Bake

Dee's Home Kitchen


  • 1 broccoli cut into small florets and stalk diced into small cubes
  • 2 carrots peeled and diced into small cubes
  • 350 g macaroni pasta
  • 200 g spinach finely chopped
  • 1 cup grated cheese

Bechamel Sauce

  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • 1 clove garlic grated
  • 75 g parmesan cheese grated
  • 1 tsp salt


  • Preheat oven to 200ΒΊ celsius.
  • Bring water to boil in a large pot.
  • Once boiling, cook carrots and broccoli stalks for 3 minutes. Do not remove from water.
  • To to pot, add pasta and broccoli florets. Cook for a further 8 minutes.
  • With one minute remaining, add the spinach.
  • Reserve 1/2 cup of pasta water. Drain remaining pasta/vegetable mixture.
  • To make the bechamel sauce, melt the butter along with the garlic in a small saucepan at medium heat.
  • Once the butter begins to bubble, stir through the flour continuously with a wooden spoon for approximately 2 minutes.
  • Slowly add the mild ( a little at a time), stirring continuously to avoid lumps. Once all the milk has been incorporated , turn down the heat to low and allow to cook for a further 2-3 minutes to thicken.
  • Remove the saucepan from the heat. Add the parmesan cheese to the bechamel sauce and stir through to combine.
  • Combine the pasta/vegetables, bechamel sauce and reserved pasta water in the large pot.
  • Place ingredients into a large baking dish and top with grated cheese.
  • Bake until golden brown for approximately 30 minutes.

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