Vegetable Pasta Bake

This One Pan Vegetable Pasta Bake is set to become your go-to weeknight meal. Featuring sautéed vegetables, dollops of ricotta, and melty mozzarella, it’s freezer-friendly and perfect for picky eaters.

Why You’ll Love This Vegetable Pasta Bake

I firmly believe that living a healthy, balanced lifestyle should never make you feel deprived. That’s why I’m always creating dinner recipes that are both satisfying and nutrient-rich. In this Vegetable Pasta Bake, every bite delivers the comforting home-cooked taste we all crave, while you’ll be amazed at the wholesome ingredients packed in. Plus, we’ve sneaked in plenty of veggies!

This pasta bake is kid-friendly, and versatile, and will undoubtedly become a staple in your weekly meal rotation. It can also be easily made gluten-free or dairy-free with a few simple adjustments. And did I mention it’s ready in about 30 minutes?

For more weeknight pasta ideas, check out my Red Pesto Pasta, Mediterranean Pasta, and Pumpkin alla Vodka Pasta.

Ingredients

  • Mushrooms: They add a meaty texture and umami flavor.
  • Bell Pepper: Red bell peppers add sweetness, but orange or yellow peppers work well too.
  • Spinach: This green can be added to almost any pasta dish for extra nutrients. Lacinato kale is another hearty option.
  • Garlic: Fresh garlic is best. Use 3 to 5 cloves, depending on their size.
  • Fennel Seed: Adds a lot of flavor to soups, stews, and pasta.
  • Marinara Sauce: Use high-quality marinara or tomato-basil sauce, like Rao’s.
  • Pasta: Smaller, round shapes like shell bows or pipe rigate are ideal. Farfalle or rotini are good alternatives.
  • Ricotta: Whole-milk ricotta (or cottage cheese) adds richness.
  • Mozzarella: Use pre-shredded mozzarella or a fresh 8-oz ball torn into pieces.

Directions

Step 1: Sauté Vegetables

Cook mushrooms and bell pepper until soft, about 7 to 8 minutes.

Step 2: Add Flavor

Stir in garlic, red pepper flakes, and fennel seeds; cook for another 1 to 2 minutes.

Step 3: Cook Spinach

Add spinach and cook until wilted, about 2 minutes, stirring often.

Step 4: Season

Season the vegetables with salt.

Step 5: Add Liquids

Add water and sauce; bring to a simmer.

Step 6: Add Pasta

Stir in pasta and simmer for 2 minutes, stirring frequently to prevent sticking.

Step 7: Bake

Bake the pasta for 12 minutes.

Step 8: Add Cheese

Add dollops of ricotta cheese, sprinkle mozzarella over the top, and bake for another 7 to 10 minutes. Finish with fresh basil.

What Veggies Can Be Added to Pasta?

Just about any vegetable can be added to pasta, but sturdier ones hold up best in baked dishes. Here are some favorites:

  • Butternut Squash: Its sweetness pairs well with tomato sauce. Roasting it first enhances its flavor.
  • Greens: Kale, spinach, collard greens, or escarole add nutrients and earthy flavor. Lacinato kale softens when cooked and is great for picky eaters.
  • Mushrooms: Meaty cremini mushrooms add umami and texture. They’re a great addition even if the recipe doesn’t call for them.
  • Zucchini: Quick-cooking and mild, zucchini pairs well with any sauce. It’s especially good in summer pasta dishes.
  • Peppers and Onions: These work well in Cajun-style or sausage-based pastas.
  • Broccoli: Quick-cooking and a great addition to pasta, especially in dishes like Lemon Ricotta Pasta.

Enjoy this delicious and nutritious Vegetable Pasta Bake, perfect for any weeknight meal!

Equipment

  • Large oven-safe skillet

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 8 oz. sliced cremini mushrooms (or zucchini)
  • 3 garlic cloves, minced
  • 1/2 tsp. fennel seeds, coarsely crushed (optional)
  • Pinch of crushed red pepper flakes
  • 4 oz. fresh baby spinach or chopped kale
  • 3/4 tsp. kosher salt
  • 2 cups water
  • 1 (24 to 26-oz.) jar marinara or tomato-basil sauce (I recommend Rao’s brand)
  • 12 oz. dried pasta, such as shell bows or farfalle
  • 8 oz. (about 1 cup) ricotta cheese (part skim or whole milk)
  • 1 1/4 cup shredded mozzarella cheese
  • Fresh torn basil for garnish

Instructions 

  1. Preheat oven to 425ºF. Heat oil in a 12-inch oven-safe skillet over medium. Add bell pepper and mushrooms; cook until tender, about 7 to 8 minutes. Stir in garlic, red pepper flakes, and fennel seeds (if using), and cook another 1 to 2 minutes. Add spinach and cook until wilted, stirring often, about 1 to 2 minutes. Season vegetables with 1/4 tsp. salt.
  2. Add water, marinara sauce, and remaining 1/2 tsp. salt; increase heat to bring mixture to a simmer. Once simmering, stir in pasta, and continue to simmer for 2 minutes, stirring often to make sure the pasta doesn’t stick to the bottom of the pan.
  3. Cover with foil and transfer the pan to the oven. (If your pan is not oven-safe, transfer to a 9×13-inch baking dish.) Bake for 12 minutes. Remove the foil, and stir in 1/2 cup of shredded mozzarella. Nestle in dollops of ricotta cheese, and scatter the remaining 3/4 cup mozzarella overtop. Place back in the oven, uncovered, for 7 to 10 more minutes (cook time will largely depend on the type of noodle you’re using – check at 7 for doneness) until the cheese is melted and pasta is al dente. Remove from oven and let cool slightly before serving. Garnish with fresh torn basil.

Notes

  • STORE: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
  • REHEAT: Rewarm individual portions in the microwave, stopping to stir every 30 seconds to promote even heating, until warm. You can also reheat in a 325ºF oven, covered with foil, until warm.
  • FREEZE:
    • Divide pasta into two 8-inch square freezer-to-oven baking dishes. Wrap tightly in plastic wrap, followed by foil to lock in moisture. Or, if you’d rather not tie up your baking pans, line them with plastic wrap FIRST so you can easily pull the pasta bake out, if needed.
      2. Label and date each pan, and freeze for up to 3 months.
      3. When ready to reheat, place in the refrigerator overnight to thaw. Once thawed, remove plastic wrap and foil, and bake at 350°F for 30 minutes, or until heated through. If the pasta seems a bit dry after reheating, stir in about 1/4-1/2 cup of vegetable broth or water to re-hydrate.
NUTRITION INFORMATON: Serving: 2cups | Calories: 490kcal | Carbohydrates: 67g | Protein: 29g | Fat: 24g | Saturated Fat: 10g | Sodium: 854mg | Fiber: 4g | Sugar: 9g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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