There’s something magical about a bubbling, golden-topped pasta bake. It’s the kind of dish that makes you lean back in your chair mid-bite and go, “Mmm, yes… this is exactly what I needed.” I made this one a few weeks back on a grey, rainy Tuesday — the sort of evening that calls for stretchy clothes and proper comfort food.
The kicker? It’s vegetarian, budget-friendly, and a brilliant way to sneak in a bit of green without anyone complaining. Jamie’s trick with garlic bread crumbs on top? Absolute genius. It’s rich, herby, and has that cozy, baked-all-together vibe that tastes even better the next day. Honestly, it’s one of those recipes I come back to more often than I care to admit.
Why You’ll Love It
- Crispy garlic bread topping. Yes, seriously.
- Makes enough for dinner and leftovers (hello, next-day lunch).
- Feels indulgent but packs in loads of veg.
- Totally freezer-friendly — meal prep win.
- Kid-approved and guest-friendly, all in one.
- No fancy ingredients — just good, honest cupboard stuff.
Ingredients
- ½ x 170g loaf of garlic bread
- Olive oil
- 2 cloves of garlic
- 2 leeks
- 1 bunch of fresh basil (30g)
- 2 tsp dried oregano
- 3 x 400g tins of plum tomatoes
- 500g dried pasta (orecchiette, conchiglie or gemelli)
- 50g Parmesan cheese, plus extra to serve
- 8 cubes of frozen spinach
How to Make It
Blitz your crumbs:
Tear up the garlic bread and blitz it in a blender until you’ve got chunky breadcrumbs. Mix with a little olive oil and set aside. They’ll crisp up beautifully later.
Prep your veg base:
Preheat your oven to 180°C/350°F/gas 4. Slice the garlic. Wash and finely slice just the white part of the leeks. (Keep the green bits for soup — they’re brilliant blended with peas.)
Get your aromatics going:
Drizzle a couple tablespoons of olive oil into a big pan. Add the garlic, finely sliced basil stalks, and oregano. Let it sizzle gently for a few minutes.
Soften the leeks:
Toss the leeks into the pan, season with salt and pepper, and cook for about 10 minutes until soft. Stir often — don’t let them catch!
Simmer the sauce:
Pour in the tinned tomatoes. Break them up with the back of your spoon. Add a bit of water from each tin to stretch the sauce. Simmer gently for 15–20 minutes while the pasta cooks.
Boil your pasta:
Undercook it slightly — 8 minutes should do it. Drain, but save a cup of the starchy water (trust me, it makes everything silky).
Blend and bring it together:
Blend the tomato-leek sauce with most of the basil leaves until smooth (work in batches if needed). Tip it back in the pan, add the pasta, a splash of pasta water, and stir. Grate in the cheese. Nestle in the frozen spinach cubes — no need to thaw.
Bake till golden:
Pour the whole thing into a baking dish, scatter over the garlic breadcrumbs, and bake for 20 minutes. It should be golden, bubbling, and smell like heaven. Let it sit for a minute, then top with a bit more Parmesan and fresh basil. Done.
Common Mistakes and How to Dodge Them
Why’s my pasta mushy?
You overcooked it before baking — underboil it next time. It’ll soften in the oven.
Why’s the top dry?
You may have skipped the oil in the breadcrumbs — it helps them crisp without drying.
My sauce tastes a bit flat.
Add more salt, a pinch of sugar, or a splash of balsamic. Tomatoes vary!
Can I skip blending?
Sure — leave it chunky if you like texture. I just love that velvety, glossy finish.
Storage and Reheating
Leftovers keep well in the fridge for up to 3 days. Reheat in the oven at 180°C for 10–15 minutes, or microwave for speed (though the top will lose its crunch). You can freeze portions too — wrap tightly and label. Reheat straight from frozen or defrost overnight in the fridge first.
Frequently Asked Questions
Can I make it gluten-free?
Yep! Just use GF pasta and GF garlic bread.
Is it fully vegetarian?
Make sure you’re using veggie Parmesan — some brands aren’t.
Can I add protein?
Roasted chickpeas, white beans, or veggie sausages go great stirred in.
Can I prep it ahead?
Absolutely. Assemble it earlier in the day, keep it in the fridge, and bake when ready to eat.
Nutrition Facts (Per Serving)
- Calories: ~610 kcal
- Fat: ~18g
- Carbs: ~85g
- Protein: ~22g
- Sodium: ~500mg
- Sugar: ~9g
Jamie Oliver Vegetarian Pasta Bake
Description
A bubbling, cheesy vegetarian pasta bake packed with leeks, spinach, and a rich tomato-basil sauce — topped with crispy garlic breadcrumbs for the perfect finish.
Ingredients
Instructions
- Blitz garlic bread into crumbs, mix with oil.
- Cook garlic, oregano, basil stalks, and leeks in oil.
- Add tomatoes and simmer with water from tins.
- Cook pasta for 8 mins, reserve some water.
- Blend sauce with basil, return to pan.
- Stir in pasta, cheese, spinach cubes.
- Bake at 180°C for 20 mins until golden.
- Finish with fresh basil and more cheese.
Notes
- Undercook the pasta before baking or it’ll go too soft.
- Frozen spinach melts right in — no need to thaw.
- Garlic bread crumbs = genius topping.
- Blend the sauce or leave it rustic — your call.