If you have been on the lookout for a comforting yet vibrant dinner idea, this Roasted Vegetable Pasta Bake Recipe is exactly what your weeknight needs. Packed with colorful bell peppers, zucchini, summer squash, and sweet onions, this dish is a celebration of roasted goodness tossed together with perfectly cooked pasta and melty mozzarella. The blend of Italian seasoning, garlic, and a crisp breadcrumb topping creates layers of flavor and texture that will have everyone asking for seconds. Easy to prepare and incredibly satisfying, this recipe transforms humble ingredients into a delightful family-friendly meal that feels both wholesome and indulgent.
Ingredients You’ll Need
These ingredients are simple but absolutely essential to make your Roasted Vegetable Pasta Bake Recipe burst with flavor and texture. Each component, from fresh vegetables to the cheese and seasonings, plays a crucial role in creating the dish’s hearty and comforting character.
- 2 bell peppers (red and green, sliced): Adds vibrant colors and a sweet crunch that balance the creamy pasta.
- 1 zucchini squash (½-inch slices): Brings moisture and a tender bite that pairs well with roasted veggies.
- 1 summer squash (½-inch slices): Provides a mild, slightly nutty flavor and soft texture when roasted.
- 1 sweet onion (thin slices): Imparts a subtle sweetness that enhances the savory profile.
- 3 Tbsp. oil (olive or avocado): Essential for roasting; helps veggies caramelize perfectly.
- 1 ½ Tbsp. Italian seasoning (dried, divided): A fragrant herb blend that elevates every bite.
- 2 tsp. salt (divided): Draws out flavors and seasons the pasta and veggies well.
- ½ tsp. black pepper: Adds a gentle heat and depth to the dish.
- 12 oz. rotini or fusilli pasta: The spiral shapes hold sauce beautifully, giving you flavorful bites.
- 24 oz. spaghetti sauce (or marinara): Creates a luscious and tangy base for the veggies and pasta.
- 8 oz. mozzarella cheese (shredded): Melts into creamy goodness that pulls every element together.
- ½ cup plain breadcrumbs (Panko or regular): Gives a satisfying crunchy topping for contrast.
- ¼ cup grated Parmesan cheese: Adds a salty, savory finish to the crust.
- ½ tsp. garlic powder: Infuses extra savory warmth in the breadcrumb topping.
- 2 Tbsp. butter (melted): Helps the breadcrumbs crisp up beautifully in the oven.
How to Make Roasted Vegetable Pasta Bake Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F to get it hot and ready for roasting. Spread the sliced bell peppers, zucchini, summer squash, and onions evenly on a parchment-lined baking sheet. Drizzle with olive or avocado oil, then sprinkle with 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and black pepper. Toss everything together so that each veggie slice is evenly coated. Roast these until they’re tender and slightly caramelized, about 15 minutes, which brings out their natural sweetness and deepens their flavor beautifully.
Step 2: Cook the Pasta
While the vegetables roast, cook your rotini or fusilli pasta until it is just shy of al dente—about 1 to 2 minutes less than the package instructions recommend. This way, the pasta finishes cooking in the oven without turning mushy. Drain the pasta well and set it aside; it will soon mingle with all those roasted veggies and sauce.
Step 3: Combine Pasta, Sauce, and Vegetables
Take a deep 9 x 13-inch baking dish and give it a light spray with non-stick cooking spray. In a large bowl, combine the slightly undercooked pasta, your favorite spaghetti or marinara sauce, the shredded mozzarella, the hot roasted vegetables, and the remaining 1 teaspoon of salt. Toss everything together gently so the sauce coats every spiral and each vegetable slice is nestled throughout. This step ensures that every bite is filled with flavor and gooey cheese goodness.
Step 4: Prepare and Add the Topping
In a small bowl, whisk together the melted butter, breadcrumbs, grated Parmesan cheese, garlic powder, and the remaining 1 ½ teaspoons of Italian seasoning. This mixture is the secret to that perfect, golden crust that adds a delightful crunch. Evenly sprinkle this topping over the pasta mixture in your baking dish, making sure it covers the surface so every slice gets a crisp finish.
Step 5: Bake to Perfection
Reduce the oven temperature to 375°F. Bake your pasta bake for 20 to 25 minutes until the breadcrumbs turn lightly golden and crisp up beautifully. Once out of the oven, allow it to rest at room temperature for about 5 to 10 minutes before serving. This pause helps the bake set slightly, making it easier to portion and brings all the flavors together.
How to Serve Roasted Vegetable Pasta Bake Recipe
Garnishes
To make your Roasted Vegetable Pasta Bake Recipe even more irresistible, sprinkle it with some freshly grated Parmesan cheese, finely chopped parsley, and a pinch of red pepper flakes if you like a little heat. These simple additions brighten the dish and add an elegant touch that’s perfect for family dinners or casual gatherings.
Side Dishes
This pasta bake shines brightly on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad with a zesty vinaigrette or some garlic bread to soak up every last bit of sauce. Steamed or roasted green beans or a light Caesar salad also pair wonderfully, keeping the meal balanced and fresh.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins for a personalized touch that’s great for entertaining. You might also layer it with fresh basil leaves or top with a drizzle of basil pesto to infuse a fresh herbal note. A colorful arrangement of extra roasted peppers on top can add visual appeal that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Vegetable Pasta Bake Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its moisture and freshness. When you’re ready to enjoy it again, the flavors will have had even more time to meld, making for an equally delicious second serving.
Freezing
This pasta bake freezes wonderfully, making it an excellent choice for batch cooking. After baking, allow it to cool completely, then cover tightly with foil or transfer to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to preserve the best texture and taste.
Reheating
To reheat your Roasted Vegetable Pasta Bake Recipe, place it in a preheated oven at 350°F covered with foil to prevent drying out and warm for about 20 minutes or until heated through. For quicker reheating, microwave portions covered with a damp paper towel for 2 to 3 minutes on medium power, stirring halfway to ensure even warmth.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While rotini or fusilli are ideal because their twists hold sauce well, penne, rigatoni, or even shell pasta all work beautifully in this recipe.
What if I don’t have Italian seasoning on hand?
You can easily make your own blend using dried basil, oregano, thyme, rosemary, and sage. Fresh herbs can also be used, but reduce the quantity since they are more potent.
Is there a way to make this recipe vegan?
Yes! Simply substitute the mozzarella and Parmesan cheeses with vegan cheese alternatives and use olive oil or a plant-based butter for the breadcrumb topping to keep it completely plant-based.
Can I prepare this dish in advance?
Definitely. You can roast the vegetables and cook the pasta a day ahead and store separately, then assemble and bake just before serving for maximum freshness and ease.
How can I add protein to this pasta bake?
Adding cooked Italian sausage, ground turkey, or plant-based meat substitutes into the sauce before assembling the bake is an excellent way to boost protein and make it a heartier meal.
Final Thoughts
This Roasted Vegetable Pasta Bake Recipe is a delicious way to bring warmth, color, and comfort to your dinner table any day of the week. It’s a simple yet impressive dish that captures the joy of roasting fresh vegetables combined with creamy cheese and a crunchy topping. I hope you enjoy making it as much as you enjoy eating it—because that’s the kind of recipe worth returning to again and again.
Print
Roasted Vegetable Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A hearty and flavorful roasted vegetable pasta bake combining tender roasted bell peppers, zucchini, summer squash, and sweet onions with rotini pasta, marinara sauce, and melted mozzarella cheese, topped with a crispy garlic-parmesan breadcrumb crust.
Ingredients
Vegetables
- 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)
Seasonings and Oils
- 3 Tbsp. oil (olive or avocado)
- 1 ½ Tbsp. Italian seasoning (dried, divided)
- 2 tsp. salt (divided)
- ½ tsp. black pepper
- ½ tsp. garlic powder
Pasta and Sauce
- 12 oz. rotini or fusilli pasta (cooked 1–2 minutes less than package directions)
- 24 oz. spaghetti sauce (or marinara)
Cheeses and Toppings
- 8 oz. mozzarella cheese (shredded)
- ½ cup plain breadcrumbs (Panko-style or regular)
- ¼ cup grated Parmesan cheese
- 2 Tbsp. butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables.
- Roast the Veggies: Arrange the bell peppers, zucchini, summer squash, and onion in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive or avocado oil and sprinkle with 1 tablespoon of Italian seasoning, 1 teaspoon salt, and black pepper. Toss well to coat evenly. Roast in the preheated oven for 15 minutes until the vegetables are tender and slightly caramelized.
- Combine Ingredients: Lightly spray a deep 9 x 13-inch baking dish with non-stick cooking spray. In a large bowl, mix the cooked pasta (slightly undercooked by 1-2 minutes), roasted vegetables, spaghetti sauce, shredded mozzarella cheese, and the remaining 1 teaspoon salt. Toss everything gently to combine.
- Top with Breadcrumbs: In a small bowl, whisk together melted butter, breadcrumbs, grated Parmesan cheese, garlic powder, and remaining 1 ½ teaspoons Italian seasoning. Evenly sprinkle this breadcrumb mixture over the pasta in the baking dish, creating a flavorful crust layer.
- Bake, Top, and Serve: Reduce the oven temperature to 375°F. Bake the pasta bake uncovered for 20-25 minutes or until the breadcrumbs turn lightly golden brown. Remove from oven and let it rest at room temperature for 5-10 minutes. Serve warm with extra grated Parmesan cheese, finely chopped parsley, and red pepper flakes, if desired.
Notes
- You can substitute rotini or fusilli with other similar short pasta shapes like penne or farfalle.
- For a crispier topping, broil for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- To add protein, consider mixing cooked chicken or Italian sausage into the pasta before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
