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
Scale
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.
