How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bronze Dyed Pasta and Vegetable Bake With Marinade?

You need 8 ingredients. The key ingredients include: 500 g tri-colored pasta (bronze dyed pasta), 2 red bell peppers, diced, 1 bunch spring onion, diced, 1 red onion, diced, and more.

Is Bronze Dyed Pasta and Vegetable Bake With Marinade suitable as pasta & noodles?

Yes, Bronze Dyed Pasta and Vegetable Bake With Marinade falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Bronze Dyed Pasta and Vegetable Bake With Marinade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bronze Dyed Pasta and Vegetable Bake With Marinade

Name: Bronze Dyed Pasta and Vegetable Bake With Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g tri-colored pasta (bronze dyed pasta); 2 red bell peppers, diced; 1 bunch spring onion, diced; 1 red onion, diced; 50 g italian tomato paste; 6 tablespoons olive oil; 6 tablespoons balsamic vinegar; 200 g low-fat cheddar cheese

Try this homemade Bronze Dyed Pasta and Vegetable Bake With Marinade recipe the whole family will love. Made with red bell peppers, spring onion, red on…

This Bronze Dyed Pasta and Vegetable Bake With Marinade relies on simple, everyday ingredients such as red bell peppers, diced, bunch spring onion, diced, red onion, diced and italian tomato paste. It comes together quickly and makes 4 servings, at about 905 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

500 g tri-colored pasta (bronze dyed pasta)
2 red bell peppers, diced
1 bunch spring onion, diced
1 red onion, diced
50 g italian tomato paste
6 tablespoons olive oil
6 tablespoons balsamic vinegar
200 g low-fat cheddar cheese

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Quick Info

Servings
4 servings
Calories
905 kcal
Category
Pasta & Noodles

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