Baked Roasted Vegetable Fusilli with Triple Cheese & Fresh Herbs

Here’s a hearty baked roasted vegetable fusilli dish for two, topped with melted mozzarella, cheddar, and Red Leicester cheese, and finished with fresh herbs. It’s comforting, flavorful, and loaded with veggies.

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Baked Roasted Vegetable Fusilli with Triple Cheese & Fresh Herbs

Serves: 2

Prep time: 20 minutes
Cook time: 35 minutes (15 min roasting + 20 min baking)
Total time: ~55 minutes

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 Equipment Needed

• Baking tray

• Large saucepan

• Ovenproof baking dish (approx. 1L capacity)

• Knife and chopping board

• Cheese grater

• Mixing bowl

• Colander

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 Ingredients

For the roasted vegetables:

• 1 small red onion, sliced

• 1 small courgette (zucchini), sliced

• 1 red bell pepper, chopped

• 1 small carrot, thinly sliced

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 tsp dried oregano or Italian seasoning

For the pasta base:

• 160g dried fusilli pasta (about 80g per person)

• 2 cloves garlic, minced

• 200ml passata or crushed tomatoes

• 1 tbsp tomato purée

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

• 1 tbsp olive oil

Cheese topping:

• 50g mozzarella, shredded or torn

• 30g mature cheddar, grated

• 30g Red Leicester, grated

To garnish:

• Fresh basil, parsley, or thyme leaves

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 Preparation

1. Preheat & roast the vegetables

• Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

• Place chopped onion, courgette, pepper, and carrot on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano.

• Roast for 15–20 minutes, until softened and lightly caramelized.

2. Cook the pasta

• While the vegetables roast, cook the fusilli in salted boiling water until al dente (about 8–9 minutes).

• Drain and set aside.

3. Make the tomato base

• In a saucepan, heat 1 tbsp olive oil. Add minced garlic and sauté for 1–2 minutes.

• Add passata, tomato purée, chili flakes (if using), salt, and pepper. Simmer gently for 5 minutes.

4. Combine pasta and vegetables

• In a large bowl, mix the cooked fusilli, roasted vegetables, and tomato sauce.

• Transfer the mixture to the ovenproof baking dish.

5. Add cheese & bake

• Top with mozzarella, cheddar, and Red Leicester.

• Bake in the oven for 20 minutes until the cheese is golden and bubbling.

6. Garnish & serve

• Let rest for 5 minutes. Garnish with fresh herbs before serving.

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 Nutritional Information (per serving – approx.)

Note: Values are approximate and will vary with brands and precise quantities.