• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact me
  • Privacy Policy
Family-Friends-Food
  • All Recipes
    • Breakfast
    • Soups & Starters
    • Main Dishes
      • Vegan
      • Vegetarian
      • Fish
    • Side dishes & Salads
    • Baking & Desserts
  • Holiday Recipes
    • Chanukah
    • Purim
    • Pesach
    • Lag Ba’Omer
    • Shavuot
    • Rosh Hashanah
    • Succot
  • Get Updates
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • BREAKFAST
  • SOUPS & STARTERS
  • MAIN DISHES
  • – VEGAN
  • – VEGETARIAN
  • – FISH
  • SIDES & SALADS
  • BAKING & DESSERTS
  • SUBSCRIBE
  • ABOUT
  • GET MY BOOK
  • CONTACT
  • PRIVACY POLICY
×

Home » Main Dishes » Vegetarian » Mushroom, pepper and veggie sausage pasta bake

Mushroom, pepper and veggie sausage pasta bake

This page may contain affiliate links, which won't change your price, but may share some commission. For more information, please visit my Privacy Policy page.

Jump to Recipe - Print Recipe

A delicious mushroom, tomato & pepper sauce turn this cheese-topped veggie sausage pasta bake into a fabulous one-dish dinner. Tuck in!

My friends just had a baby! Squeals of excitement all round! It’s their third, and their first boy. His two big sisters (and parents) are suitably thrilled.

It seemed only right, after all the effort they’d gone to to bring the little man into the world, that someone should cook them dinner. My daughter Kipper and I set to and whipped up this sausage pasta bake. We then delivered it in good time for them to stick it in the oven and tuck in come dinnertime.

Mushroom, pepper and veggie sausage pasta bake.

In the event, our meals-on-wheels service, which should have been a quick drop off, turned into a longer visit. Kipper played with the big sisters, and I got to cuddle the baby. This veggie sausage pasta bake is packed with nutritious goodies that should help New Mum make lots of lovely Mummy Milk. (We took some Yummy Mummy bars too, of course.)

This veggie sausage pasta bake recipe is a fun way to use vegetarian sausages in a slightly different way from usual – which in our house is either toad in the hole, or with mash & gravy. I also love that you can prepare it in advance, as we did here. Our friends we able to simply stick it in the oven when they were ready.

I really like the combination of peppers, mushrooms, and veggie sausages. However I’m sure you can substitute whatever vegetables you have handy. You also have the time-saving option of simply serving up the veggie sausages, pasta and sauce, rather than mixing them together and baking. You don’t get the lovely golden cheesy top, but you do save 20 minutes.

This amount serves 3 adults, or 2 adults and 2 small people. (You can just add more pasta to the same amount of sauce if you need to stretch it to serve 4 adults.)

Mushroom, pepper and veggie sausage pasta bake.

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

Sausage and pepper pasta bake

Veggie sausage, mushroom and pepper pasta bake

Prevent your screen from going dark
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine European, Vegetarian
Servings 3
Calories 717 kcal

Ingredients
  

  • 1 medium onion
  • 100 g button mushrooms (approx. 3½ oz)
  • 2 tbsp olive oil
  • 1 large red (bell) pepper
  • 400 g tin of chopped tomatoes (approx. 14 oz)
  • 6-8 vegetarian sausages
  • 200 g pasta (approx. 7 oz)
  • 150 g grated cheese (approx. 1½ cups)

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Peel and chop the onion. Cut the mushrooms into halves or quarters. Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.
  • Deseed and slice the pepper. Add to the pan and stir well. Stir in the chopped tomatoes. Partly cover the pan and simmer for around 15 minutes.
  • Meanwhile, fry the vegetarian sausages according to the packet directions. Diagonally slice each cooked sausage into 5 or 6 pieces and set aside.
  • Cook the pasta in boiling water according to the packet. Drain.
  • Combine the drained pasta, sliced sausages and vegetable and tomato sauce. Transfer to a baking dish and top with the grated cheese.
  • Bake at 180°C (350°F) for around 20 minutes, until the dish is piping hot and the top is golden and bubbling.

Notes

The dish can be prepared ahead up to the point at which it is topped with grated cheese, then covered and refrigerated for a few hours until ready to bake. If baking from chilled, add at least 15-20 minutes to the cooking time to ensure the pasta bake is heated right through.
Approx. per serving: 717 calories, 35g fat, 64g carbohydrate, 37g protein

Nutrition

Nutrition Facts
Veggie sausage, mushroom and pepper pasta bake
Amount per Serving
Calories
717
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheese, pasta, pepper
Tried this recipe?Let us know how it was!

More delicious family-friendly pasta bakes include delicious broccoli, leek and cheese pasta bake, cheesy parsnip pasta bake, and fabulous fish pie pasta bake – two favourites in one!

Mushroom, pepper and veggie sausage pasta bake - close up.

The theme for this month’s Family Foodies event (hosted by Eat Your Veg and Bangers & Mash) is Cheap and Cheerful  into which category I think this bright and tasty dish falls. Hence, I am putting it forward for the challenge!

« No-bake raspberry cheesecake mousse
Mini vanilla apricot almond blondies »
  • Share
  • Tweet
  • Email
click to subscribe

Reader Interactions

Comments

  1. Vanesther

    May 14, 2014 at 8:56 pm

    I do love a good pasta bake and this looks like a very good one indeed. What a lovely dish to take over to your friends, who I’m sure would have been grateful for this lovely dish. A great entry for Family Foodies – thanks for sharing.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Find Recipes

Thanks for your support!

Featured Posts

Freekeh salad with pomegranate seeds, garnished with purple chive flowers, mint leaves and lemon slices, on a shiny turquoise plate.

Pomegranate and freekeh salad with herbs

Overhead image of six carob cupcakes on a wooden apple-shaped board, on a red cloth. Visible top right are three small plates and cake forks. A yellow napkin is top left.

Carob cupcakes and recipes for Lag Ba’Omer

Delicious sweet treats and desserts for CookBlogShare, including strawberry pavlova, berries and cherry jam, mint choc ice-cream, and strawberry cheesecake flan.

#CookBlogShare 2022, week 19 – sweet treats and desserts

Foodies100 Index of UK Food Blogs   Copyright © 2022 Family-Friends-Food · Log in