Vegetable Spaghetti Bake

This vegetable spaghetti bake is perfect if you’re looking for a way to use up left over vegetables. I love this dish as it uses two of my all time favourite ingredients, pasta and vegetables.

This vegetable spaghetti bake is such a super easy and scrumptious dish which is a great weeknight option. The other good thing depending on how big your family is, it will leave you with plenty of leftovers for another night or tomorrows lunch.

You can use any vegetables you want really but I always include capsicums for the flavour they add and of course colour. A good thing to remember with this dish is to not over cook your spaghetti. Just cook it so it’s al dente. Why you ask? While you have it in the oven the spaghetti will continue to cook when you put it in the oven. Just quietly too, a nice glass of sauvignon blanc goes very well with this as well.

Vegetable Spaghetti Bake

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Italian Fusion
Servings

8

servings
Prep time

10

minutes
Cooking time

55

minutes

Ingredients

  • 500 g spaghetti pasta

  • 3 cloves of garlic

  • 1/2 red & green capsicum

  • 1 small brown onion minced

  • 1 cup vegetable stock

  • 2 cans condensed mushroom soup

  • 3 cups strong cheddar cheese

  • 1 parsnip diced

  • 2 squash diced

  • 1 Tbsp salt

  • 1 tsp pepper

Directions

  • Boil your spaghetti as per packet instruction (cook al dente).
  • Set your oven to 180°C.
  • Drain & wash your spaghetti & put it in a large mixing bowl.
  • Add all the other ingredients leaving out 1 cup of cheese into the bowl & combine well.
  • Pour into a casserole dish & sprinkle the last cup of cheese on the top.
  • Bake for 45 minutes & then rest for 5 minutes.
  • Plate up & Enjoy!

Notes

  • For the condensed mushroom soup. Get the 400g sized cans.

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One Comment

  1. Such a good easy quick dinner. Really liked this one.

     

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