Craving comfort food? Then you have to try this Cheesy Vegetable Pasta Bake! This scrumptious recipe is easy to make, loaded with healthy veggies, and filled with cozy, comforting flavors you won't be able to resist ... make it tonight!
Notes: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. This recipe was originally published in 2015. It has been revised with updated photos and extra cooking tips.
Ginnie's Take
Winter has truly arrived, and after a long, chilly day, I can't think of anything better than returning home and warming up with a hot meal. This delicious Veggie Pasta Bake is a recipe I've found myself returning to again and again as the temperature drops! The simple recipe has a mouthwatering Italian flavor you won't be able to resist, it's packed with fresh veggies, and between the melted cheese and the yummy pasta, it's total comfort food ... what could be better?
Why You'll Love the Recipe
- Super Tasty - This recipe may be easy, but it doesn't skimp on flavor! It's sure to become a family favorite.
- Loaded with Veggies - If you're looking for recipes that are packed with healthy vegetables and taste indulgent, this tasty baked pasta is for you!
- Easy to Make - The fresh veggies cook quickly, and a not-so-secret ingredient (a jar a store bought pasta sauce) adds tons of flavor, while also saving you time in the kitchen.
- So Comforting + Cozy - Perfect for cold fall and winter days (as well as the end of summer when your garden is overflowing), this pasta casserole pairs sautéed veggies with gooey, melted cheese, and hearty pasta. It's healthy comfort food at it's best.
- Simple to Customize - Think of this recipe as a template! You can easily customize it by swapping in your favorite vegetables, different herbs and cheeses, and more. It's a great way to clean out your fridge!
Jump to:
Ingredients
This flavorful recipe uses simple, easy to find ingredients! Here's what you'll need:
- Pasta - Short, tubular pasta shapes (or twists) work best for this recipe. I used penne pasta, but other varieties (such as ziti, mostaccioli, or even rotini) can also be used.
- Veggies - This recipe calls for a combination of onions, bell peppers, mushrooms, and summer squash / zucchini (which you'll sauté in olive oil), plus fresh spinach and basil. However, you can easily swap in different vegetables, depending on what's in your fridge.
- Sauce - To keeps things super simple, you'll stir a jar of your favorite store-bought pasta sauce (such as marinara or tomato-basil) into the veggies. Almost anything goes, but this marinara sauce is an excellent option.
- Cheese - Classic mozzarella cheese adds flavor and gives the finished pasta a wonderful, cheesy texture you'll love. Tip: Instead of using pre-shredded cheese, take a minute to shred the cheese yourself for the gooeyest results!
This recipe is naturally vegetarian, and you can easily make it gluten free or even vegan. Check out the Variations section below for tips!
You'll Also Need
To prepare the sauce, you'll need a large skillet with deep sides. This 12-inch non-stick frying pan is a favorite, as is this beautiful Le Creuset casserole (which can go directly from the stove top to the oven). You'll also need a large baking dish. I used an oval stoneware dish that I've had forever, but a standard 9 x 13-inch baking pan would work perfectly.
How to Make Vegetable Pasta Bake
This yummy Pasta Casserole couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Sauté veggies. You'll add the vegetables in stages (first the onion and bell pepper, then the mushrooms, and lastly, the squash), and cook them over medium-high heat until they've browned. Tip: Cooking the veggies this way ensures that nothing gets over-cooked!
- Add sauce. Mix in the pasta sauce, then continue cooking until it's hot.
- Stir in spinach. Add the spinach, stirring constantly until it's wilted. Then mix in the fresh basil. Remove the pan from the heat, and season the sauce to taste with salt and pepper.
- Cook pasta + add to sauce. While you're making the sauce, cook the pasta just until it's al dente. Drain it, then add it to the finished sauce, along with the 1 ½ cups of the cheese.
- Top with remaining cheese. Transfer the pasta to a large baking dish, then top it with the remaining cheese.
- Bake. Once your pasta is assembled, bake it until everything is hot and the cheese is melted and lightly browned. Tip: This should only take about 15 to 20 minutes, because everything is already warm.
Alright, time to enjoy your scrumptious, cheesy Veggie Pasta Bake! Just look at all those fresh vegetables, pasta, and cheese ... this is a meatless meal your whole family will love digging into!
Variations
The best thing about this Veggie Baked Pasta? It's super easy to customize according to your preferences and by what's in your pantry! Here are some ideas to try:
- Veggies - Substitute different vegetables, such as cauliflower, eggplant, peas, cherry or grape tomatoes, broccoli, carrots, artichokes, sun dried tomatoes, leeks, etc. ... almost anything goes! Leftover veggies would work, too. You can also replace the spinach with different greens, like kale or chard (just keep in mind that they'll take longer cook).
- Roasted Veggies - To make this recipe even easier, and mostly hands off, use roasted vegetables rather than sautéed. Toss the veggies with some olive oil, salt, and pepper, then bake at 425 until browned and tender.
- Cheese - Almost any melting cheese (like provolone, fontina, asiago, gouda, or an Italian blend) will work. Harder cheese (such as parmesan or pecorino) and crumbly cheeses (like feta or goat cheese) would also be delish. You could even do a combination of different cheeses.
- Pasta - Feel free to use any short, tubular pasta (like ziti or mostaccioli) or pasta twist (such as rotini or cavatappi).
- Homemade Sauce - If you'd prefer to make your own sauce, try my homemade Marinara recipe ... it's really easy and can be prepared in advance! You could also add some fresh garlic directly to the cooked veggies, cook for about one minute (stirring constantly), then stir in a large can of crushed tomatoes (look for a 28 ounce / 794 gram can) and some dried herbs (basil, oregano, etc.). Simmer for about five minutes, or until the flavors blend, then finish the recipe as directed.
- Spicy - Add some crushed red peppers or Calabrian chili paste along with the sauce.
- Creamy - To make your pasta creamy, stir a little mascarpone or heavy cream into the sauce before adding the pasta. You could add ricotta (season it with salt and pepper, plus garlic and other spices, if desired) in between layers of the pasta.
- Other Add-Ins - Flavor-packed ingredients, such as olives, capers, fresh herbs, or homemade pesto, would make great additions!
- Kid-Friendly - If you have veggie-averse kids, finely chop the vegetables so they're less noticeable. They veggies will also take less time to cook, so keep a close eye on your pan.
- Gluten Free - Simply substitute your favorite gluten free penne (or a similar pasta shape). Just keep in mind that GF pasta usually comes in smaller boxes ... you'll probably need to buy a couple.
- Vegan + Dairy Free - Swap in your favorite non dairy cheese, such as these plant based mozzarella shred.
Serving Suggestions
This Baked Pasta and Vegetables makes a great one dish meal, perfect for busy weeknights. To round out your dinner, pair it with a simple salad, such as this Green Salad or this Garden Salad, and some Homemade Garlic Bread. And don't forget an easy dessert, like this Berry Crumble or these Chocolate Covered Raspberries!
Storage
If you have leftovers, transfer them to an airtight container, and then refrigerate for up to four days. Rewarm gently in your microwaves before serving.
To save time on busy weeknights, this recipe may also be prepared in advance. Make the recipe as directed, then wrap the baking pan tightly in foil. Remove the pan from your refrigerator about thirty minutes before baking (while preheating the oven), then bake the foil-covered dish for thirty minutes. Remove the foil, then continue baking for another 10 to 15 minutes, or until the center is hot and the cheese is lightly browned.
Related Recipes
Looking for more vegetarian Baked Pasta recipes? Try one of these delicious dishes next:
- Baked Tomato Feta Pasta
- Broccoli Mac and Cheese
- Butternut Squash Macaroni and Cheese
- Spinach and Artichoke Stuffed Shells
- Cheese Lasagna
- Butternut Squash Lasagna
- Crock Pot Vegetable Lasagna
- Four Cheese Lasagna (Slow Cooker)
And this is just the tip of the iceberg! You'll find lots of other delicious veggie-packed Pasta Recipes (like this amazing Pasta Primavera with Roasted Vegetables and this Easy One Pot Pasta), plus veg-forward main dishes (such as this Baked Polenta with Veggie Marinara) that you'll love, too.
Vegetable Pasta Bake
Ingredients
- nonstick spray
- 1 (16-ounce / 454 gram) box penne pasta
- 2 teaspoons extra virgin olive oil
- ½ large onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- 8 ounces (227 grams) brown mushrooms, sliced
- 1 summer squash or zucchini, quartered and sliced
- kosher salt
- 1 (24-ounce / 680 gram) jar pasta sauce (tomato basil or marinara)
- 1 (6-ounce / 170 gram) package baby spinach, roughly chopped
- handful basil leaves, torn into pieces
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (204°C). Spray a large 9 x 13-inch baking dish with nonstick spray (or lightly oil).
Cook Pasta:
- Bring a large pot of salted water to a boil. Add penne, then cook until al dente. (Do not overcook.)
- Drain pasta, then set aside.
Make Sauce:
- While pasta is cooking, heat olive oil over medium-high heat in a large skillet.
- Add onions and bell pepper to oil. Cook, stirring frequently, until they begin to brown.
- Stir mushrooms into pan and saute until they begin to brown, stirring often.
- Add squash / zucchini to pan, then cook until lightly browned, stirring frequently.
- Season veggies with salt, then reduce heat to medium.
- Mix pasta sauce into vegetables and cook until hot, stirring frequently.
- Add spinach to sauce. Cook until wilted, stirring constantly.
- Stir basil into sauce. Remove sauce from heat, then season to taste with additional salt, if needed.
Assemble + Bake:
- Stir pasta into sauce, then mix in 1 ½ cups of the cheese.
- Transfer pasta to baking dish, then top with remaining cheese.
- Bake pasta for 15 to 20 minutes or until cheese is lightly browned and pasta is hot.
- Serve pasta immediately, topped with additional fresh basil, if desired. Enjoy!
Notes
Nutrition
Yum yum yum! I can almost taste it, Ginnie!
Ha ha ... I know what you mean, Amy! 😉