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55min
International

Cheese Veg-Packed Pasta Bake

A practical, supermarket-friendly take on Cheese Veg-Packed Pasta Bake.

◷ 55 minutes ⚡ 931 kcal
DinnerContains Meat Or Fish
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Cheese Veg-Packed Pasta Bake cooking guide
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Ingredients

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  • 350 g penne pasta penne, rigatoni or similar
  • 1 onion finely chopped
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 3 cloves garlic minced
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 200 g broccoli cut into small florets
  • 150 g peas fresh or frozen
  • 1 red bell pepper diced
    TONTAWAN Coarse Ground Chili 40 g. TONTAWAN Coarse Ground Chili 40 g.40 g · ฿25.00
  • 1 tbsp cooking oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • 40 g butter
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 40 g plain flour
  • 500 ml milk
  • 150 g mozzarella cheese grated
  • 80 g cheddar cheese grated
    Cheddar Cheese 200 g. Cheddar Cheese 200 g.200 g · ฿189.00
  • 30 g parmesan cheese finely grated, optional
    Grated Parmesan Cheese 100 g Grated Parmesan Cheese 100 g100 g · ฿153.00
  • 1 tsp dried mixed herbs
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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Basket checkout estimate฿602.30
Estimated value used฿342.91
Estimated pantry value left฿259.39

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Cooking instructions

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  1. 1

    Prepare the ingredients

    Heat the oven to 200°C (180°C fan). Cook the pasta in salted boiling water until just al dente, then drain. Chop the onion, mince the garlic, cut the broccoli into small florets and dice the bell pepper.

  2. 2

    Cook the vegetables

    Heat the cooking oil in a large frying pan over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic, broccoli, peas and bell pepper and cook for 5–6 minutes until the vegetables are just tender.

  3. 3

    Make the cheese sauce

    Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and continue stirring until smooth and thickened. Season with salt, black pepper and the dried herbs.

  4. 4

    Combine pasta & sauce

    Add the drained pasta and cooked vegetables to the cheese sauce. Stir until everything is evenly coated. Taste and adjust the seasoning, then spoon the mixture into an ovenproof baking dish.

  5. 5

    Add the cheese

    Scatter the mozzarella and cheddar evenly over the pasta. Finish with the parmesan if using and a little extra black pepper or dried herbs.

  6. 6

    Bake & serve

    Bake for 20–25 minutes until the top is melted, bubbling and golden. Leave to stand for 5 minutes before serving. Garnish with fresh basil or parsley if available.

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Thailand tip

Mozzarella

Use any supermarket mozzarella or mild melting cheese if the exact style listed is unavailable.

Automatically selected from this recipe’s ingredient list.
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Per serving

Nutritional information

Calories931 kcal
Protein40.4 g
Carbohydrates117.6 g
Fat34.9 g
Saturated fat19.2 g
Fibre8.9 g
Sugar14.9 g
Sodium743 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairy

For this recipe: Contains gluten and milk when made with standard pasta, flour, butter, milk and cheese. Use gluten-free pasta and flour and suitable dairy-free alternatives where required.

Useful substitutions

Broccoli, peas and bell peppers are easy to find in Thai supermarkets, but the vegetables can be varied with cauliflower, sweetcorn, carrots, mushrooms or spinach. Cheddar and mozzarella can be replaced with any good melting cheeses available locally. For a lighter sauce, use low-fat milk; for a richer version, replace a little milk with cooking cream.

Storage and reheating⌄

Storage

Cool leftovers promptly, cover and refrigerate for up to 2 days.

Reheating

Reheat individual portions in the microwave or cover and reheat in a 180°C oven until piping hot throughout. Add a splash of milk before reheating if the pasta looks dry. Reheat only once.

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Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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