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    Home » Recipes » Easy Meals

    Pasta Bake with Fennel

    September 10, 2017 By Monika Last Updated September 1, 2023 6 Comments

    Jump to Recipe

    This pasta with fennel is a delicious one-pot vegetarian dinner that's simple to make and based around a handful of healthy, everyday ingredients. Ready in under 50 minutes!

    See also fennel casserole with beans!

    Pasta with fennel and tomato sauce in large casserole dish with spoon, bowl, halved fennel and grater in background.

    Making pasta with fennel involves a few simple steps. The first is cooking chopped fennel bulb along with onion and garlic until they soften and release lots of flavour. The next is adding tomatoes, stock and pasta and the final step is simply baking the assembled dish in the oven. It is ready from start to finish in under 50 minutes!

    Fennel: flavour and culinary uses

    Fennel bulbs, also called Florence fennel or finocchio, have a sweet, mild aniseed flavour, which can add freshness to salads. When cooked the flavour becomes more mellow and makes a delicious accompaniment to chicken or pork, but also pairs well with vegetables. These include beets (see creamy beet and fennel soup), spinach (used in fennel soup), potatoes, peas, peppers and others.

    Fennel is absolutely delicious with tomatoes, which is why I used both in this fennel pasta.

    Pasta with fennel ingredients and substitutions

    • Fennel: When shopping for fennel look for firm texture and smooth skin without blemishes or soft patches.
    • Pasta: fusilli or penne work well.
    • Garlic.
    • Onion: use shallots instead if preferred.
    • Tomatoes: I used a combination of canned tomatoes and passata for the sauce and cherry tomatoes for the top (they release sweetness as they roast and make a nice addition to this dish). Use any mini tomatoes (the sweeter the better).
    • Herbs: I used Italian herbs but herbes de Provence will also work well.
    • Spices: I used onion granules for more depth of flavour as well as sweet paprika, but you can use smoked or hot or use a bit of each.
    • Stock: either vegetable or chicken stock are fine to use.
    • White wine: creates a richer sauce.
    • Olive oil.
    • Parmesan: ensure it's vegetarian. You can also use mature cheddar instead. Alternatively use vegan cheese.

    How to prepare the fennel

    1)Wash the fennel bulb under cold water then place on top of your cutting board and trim off the stocks (they can be tough even after cooking). Cut then bulb in half through the base.

    2) Cut each half into 2 parts (again through then base) then cut out the tough middle bit.

    3) Slice the fennel thinly starting at the base (or chop more finely if preferred).

    TIP: If your fennel bulb has a tough outer layer remove and discard it before chopping the vegetable.

    Pasta, fennel and tomatoes in large shallow, white dish with spoon, green cloth to the right and raw fennel with knife on top of wooden board in background.

    Equipment you'll need

    • Cutting board, knife and grater
    • Pot and strainer for preparing the pasta
    • Large shallow dish suitable for all sources of heat (or large pan and separate casserole dish)

    Step-by-step recipe instructions

    1.Preheat the oven to 400 F/ 200 C/ gas mark 6.

    2. Boil pasta: Boil the pasta for 4 minutes (al dente) in salted water then strain and set aside. In the meantime prepare the other ingredients.

    3. Cook fennel: In a pan/casserole dish heat 2 tablespoons of oil, add the garlic, onion and fennel and cook over a medium heat for 10-12 minutes (or until the fennel is softened) stirring often. Add the wine and continue cooking for 3 more minutes. Remove from the heat.

    Sliced fennel and onions in large, white shallow dish with black spatula to the right.

    4. Add tomatoes: Add the tomatoes, passata, pasta, stock, herbs, onion granules, parmesan, pepper to taste and stir thoroughly.

    Fussili pasta, tomatoes, fennel and grated cheese in large white shallow dish.

    5. Finish off: Dot the cherry tomatoes (cut side up) over the top of the casserole, sprinkle 3 tablespoons of finely grated parmesan over the whole thing and drizzle with oil. 

    6. Bake: Bake in the centre of the oven for 25 minutes.

    Fussili pasta with tomatoes in large white shallow casserole dish.

    7. Remove from the oven and serve immediately.

    Baked tomato fennel pasta in large white casserole dish with black rubber gloves around handles.

    Serving suggestions

    This fennel pasta can be served as a stand-alone meal, but you can also enjoy it with vegetable sides if preferred. These can include broccoli, green beans, or carrots. Also works well with garlic bread and savoury scones (such as asparagus).

    Variations

    • Add leftover roast chicken, turkey or pork/ham into the sauce before putting in the oven.
    • Stir a handful of chopped spinach into the fennel pasta sauce.
    • Add 1-2 tablespoons of sun-dried tomato pesto into the mixture (and use less passata).

    Top tips

    • Equipment: If possible use a large shallow casserole dish that's suitable for all heat sources.  Alternatively use a large pan for making the sauce then transfer the mixture to your casserole dish.
    • Preparation: To save time prepare the sauce while the pasta is cooking.
    • Pasta: Fusilli, penne or macaroni would all work well in this recipe. Ensure the pasta is only partly cooked (al dente) before combining with the other ingredients.
    • Best served immediately.
    • Storing: Leftover pasta with fennel can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
    • Not suitable for freezing.
    Top down view of pasta with tomatoes and fennel in large shallow white dish with spoon, raw fennel and pasta bake in small bowl in background.

    More vegetarian pasta recipes to try next

    • Pasta Bake with Soya Beans
    • 2-Lentil Lasagna Recipe
    • Roasted Eggplant (Aubergine) Pasta Bake

    See also these other easy vegetarian dinner ideas including more pasta meals.

    Recipe

    Fussili pasta with sliced fennel and tomato sauce in large white casserole dish with spoon, pasta and sauce in bowl, halved fennel and grater in background.

    Pasta Bake with Fennel

    This simple pasta bake with fennel and cherry tomatoes is the perfect mid-week dish, easy to make and based around only a handful of ingredients. 
    No ratings yet
    Print Pin Rate
    Course: Main
    Cuisine: vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 5 servings
    Calories: 278kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 large fennel or 2 small, quartered then thinly sliced, see Instructions.
    • 2½ cups (200 g) uncooked pasta
    • 7.76 ounces (220 g) cherry tomatoes halved
    • 3 garlic cloves finely chopped
    • 1 onion finely chopped
    • 14.11 ounces (400 g) chopped tomatoes 1 can
    • ¾ cup (180 g) passata
    • 4 tablespoons white wine
    • 2 tablespoons olive oil plus more for drizzling
    • 1½ teaspoons Italian herbs and paprika each
    • ½ teaspoon onion granules
    • ½ cup (60 g) parmesan, coarsely grated plus 3 tablespoons finely grated; ensure it's vegetarian
    • 1¼ cups (300 ml) vegetable stock hot
    • salt and pepper to taste

    Instructions

    • Boil pasta: Preheat the oven to 400 F/ 200 C/ gas mark 6. Boil the pasta for 4 minutes in salted water then strain and set aside. In the meantime prepare the other ingredients.
    • Prepare fennel: Wash the fennel bulb under cold water then place on top of your cutting board and trim off the stocks (they can be tough even after cooking). Cut then bulb in half through the base.
      Cut each half into 2 parts (again through then base) then cut out the tough middle bit.
      Slice the fennel thinly starting at the base (or chop more finely if preferred).
    • Fry fennel: In a pan/casserole dish heat 2 tablespoons of oil and cook the garlic, onion and fennel over a medium heat for about 10-12 minutes (or until the fennel is softened) stirring often. Add the wine and continue cooking for 3 more minutes. Remove from the heat.
    • Add tomatoes: Add the tomatoes, passata, pasta, herbs, onion granules, parmesan, stock, pepper to taste and stir thoroughly.
    • Finish off: Dot the cherry tomatoes (cut side up) over the top of the pasta bake, sprinkle 3 tablespoons of finely grated parmesan over the whole thing and drizzle with oil. 
    • Bake: Bake in the centre of the oven for 25 minutes. Remove from the oven and serve immediately.

    Notes

    • Equipment: If possible use a large shallow casserole dish that's suitable for all heat sources.  Alternatively use a large pan for making the sauce then transfer the mixture to a casserole dish.
    • Fennel: when shopping for fennel look for firm bulbs, white, without blemishes, with bright green stalks.
    • Preparation: To save time prepare the sauce while the pasta is cooking.
    • Pasta: Fusilli, penne or macaroni would all work well in this recipe. Ensure the pasta is only partly cooked (al dente) before combining with the other ingredients. 
    • Best served immediately.
    • Storing: Leftovers can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 278kcal | Carbohydrates: 39g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 568mg | Potassium: 740mg | Fiber: 5g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 29mg | Calcium: 164mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this fennel pasta bake I'd love to know how it turned out for you. Did you make any substitutions/use different herbs? Let me know in the comments below, thanks!

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    1. Angela / Only Crumbs Remain says

      September 17, 2017 at 9:55 am

      I love the sound of this Monika. We're huge fans of pasta dishes, ad like you really aren't a fan of them with creamy sauces. Love that the flavours of the veggies are so clean.
      Angela x

      Reply
      • Monika says

        September 18, 2017 at 7:36 am

        Thank you Angela! When it comes to quick family dinners pasta is my first choice, and it's so easy to make it healthy.

        Reply
    2. Eb Gargano | Easy Peasy Foodie says

      September 13, 2017 at 1:35 pm

      Tasty, easy to make, and healthy? Sounds like my kind of recipe 😀

      Reply
      • Monika says

        September 13, 2017 at 7:56 pm

        Thank you Eb:)

        Reply
    3. Vicky | The Flourishing Pantry says

      September 11, 2017 at 4:21 pm

      This looks delicious! Really looking forward to having more fennel this autumn, it's such a gorgeous addition to dishes

      Reply
      • Monika says

        September 11, 2017 at 4:53 pm

        Thank you! I completely agree about the fennel being a great addition to so many dishes.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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