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One Pan Vegetable Pasta Bake will become a weeknight favorite. Featuring sautéed veggies, dollops of ricotta, and melty mozzarella, it’s freezer-friendly and picky eater approved.
Why You’ll Love this Vegetable Pasta Bake:
I believe passionately that living a healthy, balanced lifestyle should never leave you feeling deprived.
Which is why I’m always dreaming up dinner recipes that are both satisfying and nutrient-rich.
In this Vegetable Pasta Bake, every forkful delivers the kind of wrap-you-up, home-cooking comfort we crave, yet you’ll be shocked by how virtuous the ingredient list is. (And by how many hidden veggies we’re sneaking in!)
This weeknight-ready pasta bake is kid-friendly, super versatile, and will undoubtedly become a regular in your weeknight rotation.
It’s also easily made gluten free or dairy free with a few simple swaps!
And, did I mention, ready in right around 30 minutes?!
For more weeknight pasta inspiration, check out my Red Pesto Pasta, Mediterranean Pasta, and Pumpkin alla Vodka Pasta.
The Ingredients:
- Mushrooms: The perfect “meaty” mushroom to add texture and umami.
- Bell Pepper: I love the sweetness of red bell peppers here, however orange or yellow will also work well.
- Spinach: One of those greens you can sneak into just about any pasta dish for extra nutrients! You can also use lacinato kale for something a little more hearty and rustic.
- Garlic: Fresh is best! I use anywhere from 3 to 5 cloves, depending on size.
- Fennel Seed: One of my favorite ingredients for delivering mega flavor to soup, stews, and pasta.
- Marinara Sauce: You can use marinara or tomato-basil sauce, just make sure it’s a high quality brand, such as Rao’s.
- Pasta: I suggest a smaller, more round pasta shape, such as shellbows or pipe rigate. If you can’t find either of those, farfalle or rotini will also work!
- Ricotta: I suggest whole-milk ricotta cheese (or cottage cheese) for extra richness. They have similar amounts of fat and protein, so it’s really down to preference.
- Mozzarella: I love combining a spreadable cheese (ricotta) with a meltable cheese (mozzarella) for the ultimate pasta duo.
- You can either use pre-shredded mozzarella or one (8-oz.) ball of fresh torn mozzarella.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions:
Step 1: Sauté Mushrooms and Bell Pepper until soft, about 7 to 8 minutes.
Step 2: Stir in garlic, red pepper flakes, and fennel seeds; cook another 1 to 2 minutes.
Step 3: Add Spinach; cook until wilted, stirring often, about 2 minutes.
Step 4: Season vegetables with salt.
Step 5: Add Water and Sauce; increase heat to bring mixture to a simmer.
Step 6: Stir in Pasta, and continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the pan.
Step 7: Bake Pasta for 12 minutes.
Step 8: Add Cheese. I like to add dollops of ricotta cheese, and then sprinkle mozzarella overtop. Bake for 7 to 10 more minutes, finish with fresh basil, and dig in!
What Veggies Can be Added to Pasta?
In short, just about any vegetable can be added to pasta. However, the sturdier ones tend to hold up better, especially for baked pasta. Here are some of my personal favorites:
- Butternut Squash: I love how the sweetness of squash plays with the bright acidity of tomato sauce. Butternut squash is also delicious in any cream or olive oil-based sauce.
- Pro tip: roast it first to amplify its flavor with caramelized goodness.
- Greens: Kale, spinach, collard greens, or even escarole are delicious additions to pasta. (Just like in this One Pan Pasta.) Lacinato kale, in particular, softens tremendously when cooked, and adds deep earthy flavor. I guarantee it’s one of the best ways to get picky eaters to consume their greens!
- Mushrooms: Meaty cremini mushrooms are my favorite for adding to pasta. Especially in vegetarian versions, they add great umami flavor and hearty texture. This recipe doesn’t call for them, however I highly suggest adding a handful!
- Zucchini: Especially during the summer months, zucchini is a fabulous contender for pasta dishes. It’s quick-cooking and very mild in flavor, meaning it pairs well with just about any sauce. (I especially love it in this Zucchini Pesto Pasta.)
- Peppers and Onions: These two are fab in Cajun-style pastas, in particular. They are also a great pairing for sausage-based pasta with a drizzle of balsamic.
- Broccoli: Another quick-cooking veggie that’s a fun addition to pasta. It’s the star of the show in this Lemon Ricotta Pasta.
Recipe FAQs
Yes! I recommend using a brown rice pasta, such as Jovial brand, over chickpea pasta, which falls apart too easy.
Baked pasta freezes super well, so don’t freight if you end up with lots of leftovers. Here is how to freeze it:
1. 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.
The best way to lock in moisture in baked pasta is to initially cover it with foil. During the last 10 minutes of baking, remove foil to let the top slightly brown.
If you make this recipe, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.
More Vegetarian Pasta Recipes:
Vegetable Pasta Bake
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 shellbows 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
- 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.
- Add water, marinara sauce, and remaining 1/2 tsp. salt; increase heat to bring mixture to a simmer. Once simmering, sir in pasta, and continue to simmer for 2 minutes, stirring often to make sure pasta doesn’t stick to the bottom of the pan.
- Cover with foil and transfer pan to the oven. (If your pan is not oven-safe, transfer to a 9×13-inch baking dish.) Bake for 12 minutes. Remove foil, and stir in 1/2 cup of shredded mozzarella. Nestle in dollops of ricotta cheese, and scatter remaining 3/4 cup mozzarella overtop. Place back in the oven, uncovered, for 7 to 10 more minutes (cook time will largely depend on 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.
- 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.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Photography by Meg McKeehan
Easy to make & rave reviews (and a request for seconds!) from a guest who apparently doesn’t like pasta or mushrooms. Extra fennel seed & crushed red pepper is the secret 🙂
Fab recipe, even with some substitutions. No fennel seed or red pepper flakes, and subbed with paprika instead. Used swiss chard and cottage cheese I found in the fridge! Along with lentil macaroni, this was an easy weeknight meal that’s filling and makes you feel good.