This Smoky Leek & Tomato Pasta Casserole is one of those oven bakes that instantly feels like a warming hug on the dinner table.
It's essentially bow tie pasta wrapped in a rich tomato sauce, loaded with soft leeks, sweet grilled peppers, and a smoky kick of paprika.
It’s warm, saucy, hearty and bubbling around the edges - finished with a golden, crunchy breadcrumb topping that adds just the right amount of crunchy texture.
Hi, I'm Romy 👋
I'm a vegan recipe developer & food photographer. I test recipes weekly and share what actually works (and what doesn't).
This recipe is seriously perfect for dinner any day of the week. It's simple, filling, doesn't require loads of effort and it's seriously satisfying straight from the oven.
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❤️ What's Great About this Recipe
- It's vegan!
- 🔥 Big smoky flavour - paprika and balsamic bring depth to the tomato sauce
- 🧅 Veggie packed comfort food - tender leeks and sweet grilled peppers throughout
- 🧀 Crunchy golden topping - crispy breadcrumbs with melted vegan cheese
- 🍝 Properly filling - a full meal in one dish, super easy to make and super convenient
- 🥘 Low effort, high reward - easy prep - the oven does the rest!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
Veggies & aromatics
- White onion - finely chopped, brings sweetness
- Garlic - minced, adds a savory punch
- Leek - white & light green parts, thinly sliced
- Grilled red peppers - adds smoky sweetness
Sauce & seasoning
- Chopped tomatoes - for the base of the sauce
- Balsamic vinegar - brightens the sauce with good tang
- Smoked paprika - adds that deep, smoky flavor
- Italian seasoning - for that herby background flavor
- Salt & pepper
Pasta & Co:
- Bow tie pasta - holds the sauce well, alternatively use another short pasta
- Vegetable stock - ensures the pasta cooks in the sauce
- Golden breadcrumbs - for that crunchy topping
- Vegan cheese - finely grated, melts into the topping
- Fresh parsley - chopped as garnish, adds a wonderful freshness before serving
- Olive oil - binds the topping + also for greasing the oven dish
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Ovenproof casserole dish (about 20cm x 30cm deep)
- Large pot for boiling pasta
- Small mixing bowl for topping
- Wooden spoon or spatula
🧑🍳 Instructions (Step-by-Step)
Step 1 - Preheat oven and grease baking dish.
Step 2 - Toss onion, garlic, and Italian seasoning in olive oil; bake until softened.
Step 3 - Boil pasta until slightly undercooked.
Step 4 - Mix leeks, grilled peppers, chopped tomatoes, balsamic, smoked paprika, and pasta in baking dish. Add stock.
Step 5 - Cover and bake.
Step 6 - Mix breadcrumb topping. Sprinkle over casserole and bake until golden.
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🍽️ Serving
Serve straight from the dish with a side of garlic bread. It's fantastic for dinner on a weeknight and for batch cooking as well.
❄️ Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Simply reheat the dish in the oven in an ovenproof dish to bring back the crunchiness of the topping.
You can also prep this dish ahead of time all the way up to the baking stage, store it in the fridge over night and cook it later.
💡 Expert Tips & Tricks
Here are a few extra tips for making this recipe without any faff:
- Slightly undercook the pasta before baking so it stays perfectly tender in the casserole.
- Keep the topping separate until the final bake for maximum crunch.
- Make sure to use a deep dish to avoid any sauce bubbling over.
- Let it rest for a few minutes after baking so the sauce thickens nicely.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
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Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Pasta Bake with Leeks
Equipment
- 1 Ovenproof casserole dish
- 1 large saucepan
- 1 small bowl
Ingredients
- 1 large white onion peeled and finely chopped
- 3 cloves garlic minced
- 1 large leek white & light green parts, thinly sliced
- ½ cup grilled red peppers (about 80g) sliced
- 1 can chopped tomatoes ~400g / 14oz
- 1 tablespoon balsamic vinegar ~15ml
- 1 teaspoon smoked paprika
- 2 teaspoon Italian seasoning
- Salt & pepper to taste
- 14 oz bow tie pasta (roughly 400g)
- 1 ¼ cups vegetable stock (300 ml)
- 2 tablespoon olive oil plus extra for greasing
For the topping
- ½ cup golden breadcrumbs (40g)
- ⅓ cup vegan cheese (30g) finely grated
- 2 tablespoon fresh parsley chopped
- 1 teaspoon olive oil ~5ml
Instructions
- Preheat oven to 200°C / 400°F / gas mark 6 and grease the baking dish.
- Toss onion, garlic, Italian seasoning, salt, and pepper in olive oil. Bake 15 mins until softened.
- Boil pasta for 5 minutes, drain, and set aside.
- Add leeks, grilled peppers, chopped tomatoes, balsamic vinegar, smoked paprika, and pasta to the dish. Stir to coat. Pour in vegetable stock.
- Cover with foil and bake 45 mins.
- Mix breadcrumbs, vegan cheese, parsley, and olive oil. Sprinkle over casserole. Bake uncovered 10-12 mins until topping is golden.
- Let rest 10 mins before serving.
Notes
- Resting helps the sauce thicken.
- Prep ahead: assemble up to step 5, refrigerate, and bake later.
- Reheat in oven to restore the wonderful topping crunch!
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