Summer bank holidays are made for chilling, not stressing in the kitchen.
So if you’re thinking “I just want something filling, tasty, and kid-approved without being stuck at the stove all day” – this Easy Pasta Bake for Summer Bank Holiday Dinner is your go-to.
It’s a hybrid: part smoky grilled veg, part cheesy comfort, and 100% ready for chaos-friendly family life. You don’t need fancy chef skills.
You just need an appetite and a baking tray.
Why This Pasta Bake Isn’t Like the Others
I’ve made my fair share of lazy pasta bakes. Most of them? Meh. Sauce dumped from a jar, overcooked noodles, and cheese that turns rubbery after 10 minutes out of the oven.
But this one? I crafted it for real-life summer chaos:
- Kids running wild.
- You forgot the garlic.
- Someone’s already asking “Is dinner ready yet?” before you’ve even preheated the oven.
Here’s the twist: instead of tossing in raw vegetables that turn soggy, we grill them first – zucchini, red peppers, and corn. The smoky edges add depth, texture, and that subtle summer flavor you can’t fake.
Ingredients You’ll Need To Make Pasta Bake
For the pasta base:
- 350g penne or fusilli (or whatever’s in the pantry)
- Salted boiling water
For the creamy-cheesy sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup cream (optional, but worth it)
- 1 ½ cups grated cheddar
- ½ cup mozzarella
- Salt + black pepper
- Pinch of nutmeg (don’t skip it – it does magic)
For the grilled veg mix:
- 1 zucchini (sliced lengthwise)
- 1 red bell pepper (quartered)
- 1 ear of corn (or ½ cup frozen kernels)
- 1 tbsp olive oil
- Salt + smoked paprika
For topping:
- More mozzarella (¾ cup)
- Handful of breadcrumbs (optional for crunch)
Step-by-Step Instructions To Make Easy Pasta Bake for Summer Bank Holiday
1. Preheat & prep: Crank up the oven to a cozy 180°C (that’s 350°F), and meanwhile, bring a big pot of salty water to a rolling boil like it means business.
2. Grill the veg: Toss sliced zucchini, red pepper, and corn in olive oil, salt, and a pinch of smoked paprika. Grill them on a pan or outdoor grill for 2–3 mins per side until you see light charring. Slice into chunks.
3. Cook the pasta: Drop that pasta into the bubbling pot and let it cook till it’s tender with a tiny bite – just shy of fully done (Trust me, your sauce will thank you). Note: You need to Drain, and don’t rinse – it helps the sauce stick.
4. Make the sauce: IToss some butter into a saucepan and let it melt down like a dream. Sprinkle in flour and whisk it till the mix turns a warm, golden hug. Slowly pour in milk, stirring constantly. Let it thicken. Stir in cheese, salt, pepper, and nutmeg. Take it off heat once creamy.
5. Assemble: Mix pasta, grilled veg, and sauce in a big bowl. Pour into baking dish. Top with mozzarella and breadcrumbs.
6. Bake: 25 minutes, uncovered, until bubbly and golden.
7. Rest, then serve: Let it sit for 5–10 mins before slicing. Trust me – it firms up and tastes even better.
Tips for Dads, Moms, and Anyone Who’s Tired
- Make-ahead tip: Assemble it the night before. Cover and refrigerate. Bake when ready.
- Swap options: Add grilled chicken or leftover roast if your crew needs more protein.
- Feeding toddlers? Skip the paprika. Add peas or carrots instead.
- No grill? Roast the veg in the oven at 200°C for 12–15 mins with olive oil and salt.
Final Thoughts
Here’s the deal – anyone can throw noodles and cheese together. But creating a dish that actually feels like summer? That takes a bit more heart.
That smoky veg layer? It’s not just flavor. It’s how you sneak vegetables past the pickiest kid.
It’s the reason your wife might ask you to make it again next weekend. And it’s one more win for your summer bank holiday dinner table.
So whether you’re a dad trying to impress, a mom juggling nap schedules, or just someone hungry for something better – this bake delivers. And honestly? You’ll wish you’d made two trays.
