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Red Onion and Vegetable Pasta Bake


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10 minutes
40 minutes


  • 350 g pasta (penne)
  • 1 tbsp olive oil
  • 1 brown onion peeled and cut into wedges
  • 1 brown onion peeled and cut into wedges
  • 2 cloves garlic minced
  • 2 red capsicum (pepper) deseeded and diced
  • 2 zucchini halved and cut into slices
  • 1 tbsp dried Italian herbs
  • 1 tbsp tomato paste
  • 800 g diced tomatoes canned
  • 150 g mozzarella cheese shredded
  • 2 tbsp parmesan cheese grated
  • sea salt and ground black pepper to season
  • fresh basil to garnish


  • Preheat the oven to 180°C fan forced.
  • Lightly grease the sides of a large casserole dish.
  • Cook penne in salted boiling water for 10-12 minutes (approximately 1 minute less than the recommended cooking time on packet instructions) until al dente. Drain well in a colander and set aside.
  • Heat the olive oil in a large fry pan over medium heat. Add the onions and cook until soft and translucent then add the garlic and cook for another minute.
  • Add the capsicums, zucchini and herbs and stir until well combined. Stir in the tomato paste and tinned tomatoes, season with salt and pepper and bring to the boil. Reduce the heat and simmer for another few minutes.
  • Combine the penne and vegetable mixture in the prepared casserole dish, stir well until evenly coated and top with the mozzarella cheese followed by a sprinkling of parmesan.
  • Cook in the oven covered with foil for 20 minutes then remove the foil and cook uncovered for another 5 minutes until the cheese is slightly golden and melted.
  • Garnish with fresh basil leaves, serve immediately.


Courtesy of Australian Onions

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

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