Dinner

Creamy Veggie Pasta Bake Recipe

BySana Jeannette November 7, 2025November 7, 2025

Introduction

This Creamy Veggie Pasta Bake is a delightful, comforting dish packed with roasted vegetables and a rich vegan cream cheese sauce. It’s an easy, flavorful meal perfect for weeknights or when entertaining guests.

The image shows a white baking dish filled with baked pasta, with about two layers of rigatoni tubes covered in a creamy orange sauce mixed with small pieces of red and green vegetables and bits of mushrooms. The pasta is topped with fresh green herbs sprinkled evenly across the surface. The edges of the dish have some sauce stains, and it is sitting on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 green bell pepper, sliced
1/2 red bell pepper, sliced

300 g cherry tomatoes, halved
1 small eggplant, chopped

1 garlic bulb, cut in half
200 g vegan cream cheese

3 tbsp olive oil
Salt and pepper to taste
300 g rigatoni pasta

Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 200°C (400°F).
Step 2: Place the sliced bell peppers, cherry tomatoes, chopped eggplant, and halved garlic bulb in a large baking dish.

Step 3: Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
Step 4: Place the vegan cream cheese in the center of the vegetable mixture.
Step 5: Cover the baking dish with aluminum foil and roast for 40 minutes.

Step 6: Remove the foil and roast uncovered for an additional 10 minutes.
Step 7: While the vegetables roast, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
Step 8: Remove the garlic bulb from the roasted vegetables, squeeze out the softened garlic, and mix it into the vegetables and cream cheese.

Step 9: Add the cooked rigatoni to the vegetable and cream cheese mixture and toss until well combined.
Step 10: Garnish with freshly chopped parsley and serve immediately.

Tips & Variations

For extra flavor, add a pinch of chili flakes or smoked paprika to the vegetables before roasting.

You can substitute rigatoni with penne or another pasta shape you prefer.
Feel free to use dairy cream cheese instead of vegan if you prefer a non-vegan version.
Add some sautéed mushrooms or spinach for more vegetable variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of plant-based milk or water can help maintain creaminess when reheating.

How to Serve

A close-up view of a white ceramic baking dish filled with one layer of rigatoni pasta coated in creamy orange sauce with small pieces of red bell pepper and mushrooms mixed in. The pasta is generously sprinkled with fresh green chopped parsley. The edges of the dish show some sauce residue, and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare and assemble everything in advance and refrigerate before roasting. Just add a few extra minutes to the roasting time if it’s cold from the fridge.

Can I use other vegetables for this recipe?

Absolutely! This recipe is versatile and works well with vegetables like zucchini, mushrooms, or asparagus. Adjust roasting times accordingly for different vegetables.