Vegetable and Cheese Pasta Bake

A comforting baked pasta dish with mixed vegetables and topped with a melted cheese sauce.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Penne Pasta, Milk (semi-skimmed).

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 6. For a different number, use the amounts in the table above.

1. Preheat your oven to 200°C/fan 180°C/mark 4. Weigh out all ingredients and grate the 250g of cheddar cheese using a medium grater, leaving the frozen vegetables as they.
2. Bring a large pot of salted water to a boil on high heat. Add the 400g penne pasta and cook for 8-9 minutes until al dente (firm to the bite), then drain and set aside.
3. While the pasta cooks, melt the 40g unsalted butter in a large saucepan over medium heat. Whisk in the 40g plain flour and cook for 2 minutes to make a paste, ensuring it doesn't brown.
4. Slowly pour the 500ml milk into the flour paste in stages, whisking constantly to prevent lumps. Continue cooking over medium heat for 5-7 minutes until the sauce thickens enough to coat the back of a spoon smoothly.
5. Stir the 1 tin of chopped tomatoes and 300g of frozen vegetables into the white sauce. Season with a pinch of salt and pepper, then simmer on low heat for 5 minutes until the vegetables are heated through.
6. Fold the cooked pasta and 200g of the grated cheese into the vegetable sauce. Stir well until the pasta is evenly coated and the cheese has melted into the mixture.
7. Transfer the mixture into a large ovenproof dish and sprinkle with the remaining 50g of cheese. Bake for 20-25 minutes until the cheese top is golden brown and bubbling vigorously.
8. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set. Divide into 6 portions and serve while hot and steaming throughout.

Tips

• To save money, use a cheaper mature cheddar or any leftover cheese variety you have in the fridge.
• To batch-cook, cool quickly within 1‑2 hours and portion into airtight containers; eat fridge leftovers within 48 hours or freeze for later.
• To reheat, microwave single portions with a splash of water until steaming hot throughout; reheat only once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Penne Pasta · about 100g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Creamy Tomato & Lentil Pasta, Tuna and Sweetcorn Pasta Bake.
• Frozen mixed vegetables · about 700g left
  Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta.
• Milk (semi-skimmed) · about 500ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Cheddar cheese · about 150g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Plain flour · about 1.46kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Unsalted butter · about 210g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).