Roasted Vegetable Pasta Bake
Weeknights just got easier with this hearty, healthy, and oh-so-comforting Roasted Vegetable Pasta Bake recipe! Squash, peppers, mushrooms, and onions are tossed in Italian seasoning and baked in the oven to bring our their delicious flavors.
Servings: 8 servings
Ingredients
- 2 bell peppers red and green, cut into thin, 1-inch-long slices
- 1 zucchini squash cut in half and then into ½-inch thick slices
- 1 summer squash cut in half and then into ½-inch thick slices
- 1 sweet onion cut into thin, 1-inch-long slices
- 3 Tbsp. oil olive or avocado
- 1 ½ Tbsp. Italian seasoning mix dried, divided
- 2 tsp. salt divided
- ½ tsp. black pepper
- 12 oz. rotini or fusilli pasta cooked 1-2 minutes less than package directions
- 24 oz. spaghetti sauce or marinara
- 8 oz. mozzarella cheese shredded
- ½ cup breadcrumbs Panko-style or regular
- ¼ cup Parmesan cheese grated
- ½ tsp. garlic powder
- 2 Tbsp. butter melted
Instructions
- Preheat oven to 425°F.
- Roast the Veggies: Spread veggies out in a single layer on a large baking sheet lined with parchment paper. Drizzle oil over veggies and sprinkle with 1 tablespoon Italian seasonings, 1 teaspoon salt, and black pepper. Toss to combine. Bake veggies in preheated oven for 15 minutes, or until veggies are roasted.2 bell peppers, 1 zucchini squash, 1 summer squash, 1 sweet onion, 3 Tbsp. oil, 1 ½ Tbsp. Italian seasoning mix, 2 tsp. salt, ½ tsp. black pepper
- Combine Ingredients: Spray a deep 9 x 13-inch baking pan, or lasagna pan, with non-stick cooking spray. Add cooked pasta, spaghetti sauce, shredded cheese, roasted vegetables, and remaining 1 teaspoon salt. Toss to combine.12 oz. rotini or fusilli pasta, 24 oz. spaghetti sauce, 8 oz. mozzarella cheese
- Top with Breadcrumbs: In a small bowl combine melted butter, breadcrumbs, Parmesan cheese, garlic powder, and remaining 1 ½ teaspoons Italian seasoning. Whisk to combine. Sprinkle breadcrumb mixture over pasta in the baking dish.½ cup breadcrumbs, ¼ cup Parmesan cheese, ½ tsp. garlic powder, 2 Tbsp. butter
- Bake, Top, and Serve: Reduce the oven temperature to 375°F and bake pasta for 20-25 minutes, or until the breadcrumbs are lightly golden. Let pasta bake sit at room temperature for 5-10 minutes before serving with additional Parmesan cheese, finely chopped parsley, and red pepper flakes, to taste.
Video
Notes
*I have successfully used Barilla's gluten-free rotini pasta and Jovial's gluten-free fusilli pasta in this recipe.
**Replace mozzarella and Parmesan with dairy-free cheese if vegetarian or vegan and use oil instead of the butter.
Prep-Ahead Instructions
Feel free to slice the veggies a day or two in advance. Or, make the dish entirely the day before.
Storage Directions
Keep leftover pasta in an airtight container in the fridge for up to 4 to 5 days. If you choose to freeze this dish, be sure very little air comes in contact with the pasta and freeze for up to 2 to 3 months. But do note, the texture will change upon thawing. Warm this dish back up in a skillet on the stove with a little water.
Recipe Tips
- You choose. Grab any type of fresh vegetables you like for this recipe. You can opt for broccoli, green beans, or other even cherry tomatoes.
- Make it work. Go with regular or gluten-free pasta.
- Be saucy. Be sure the noodles are completely covered in the sauce so they don't get hard during baking.
- Just short. Cook the noodles for 1 to 2 minutes less than the box directions.
- Save time. Buy pre-shredded or pre-grated cheese from the store.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 1186mg | Potassium: 510mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1708IU | Vitamin C: 54mg | Calcium: 220mg | Iron: 2mg
