Name: Roasted Vegetable Pasta Bake | Vegetarian + Gluten-Free
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 bell peppers (cut into thin, 1-inch-long slices); 2 zucchini squash (cut in half and then into ½-inch thick slices); 2 summer squash (cut in half and then into ½-inch thick slices); 1 sweet onion (cut into thin, 1-inch-long slices); 6 oz. button mushrooms (roughly chopped); ¼ cup olive oil; 1 Tbsp. Italian seasonings (dried, or a mix of dried oregano and basil); 1 ½ tsp. salt; ½ tsp. pepper; 12 ounces rotini pasta* (gluten-free, cooked 1-2 minutes less than package directions); 24 ounces spaghetti sauce; 8 ounces mozzarella** (shredded); ½ cup bread crumbs (gluten-free); ¼ cup Parmesan cheese** (grated); ½ tsp. garlic powder; 1 tsp. Italian seasonings (dried, or a mix of dried oregano and basil); 2 Tbsp. butter** (cut into 8 cubes)

Roasted vegetable pasta bake is LOADED with zucchini, summer squash, bell peppers, mushrooms, onions and then baked to a crispy golden perfection. This vegetarian and gluten-free pasta bake has always been a go-to dinner recipe in our house!

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I first learned how to actually cook when I went to college.

As a child and teenager, I always loved to bake. But 5 pounds and way too many chocolate chip cookies later, I realized that I would need to learn more than just baking.

It was during that time when I discovered the Food Network.

I watched Sandra Lee, Paula Dean, and of course, Giada.

Vegetable Pasta Bake from Giada!

I was that crazy girl in the apartment gym running on a treadmill and watching the Food Network.

Albeit to say, I was ALWAYS ravenous after my workouts.

One day I saw Giada making a roasted vegetable pasta bake.

I was literally salivating while trying to hit the 3-mile mark so I could rush to the grocery store and purchase the ingredients.

Ever since the day I whipped up that roasted vegetable pasta bake I have learned to love cooking REAL food, with REAL ingredients.

Whipping up a meal that you know will make your family smile, and also feel good inside, can bring you so much joy.

After all, we are contributing to our family and friend’s wellness and providing them sustenance to make it through the day!

What Gluten-Free Pasta Should I Use?

Now that I eat primarily gluten-free, I was easily able to adapt this recipe into a gluten-free pasta bake by using Barilla’s rotini pasta or Jovial’s fusilli pasta.

Feel free to change up the shape of the noodle. I have had success with penne, rotini, and fusilli pasta.

How Can I Evolve this Gluten-Free Pasta Bake?

What I love so much about this roasted vegetable pasta bake is that you can literally make it your own. Think of the recipe below as a blueprint to adapt to you and your family’s taste buds.

Here are a few ways you can evolve this Roasted Vegetable Pasta Bake recipe:

Use vegan mozzarella and Parmesan instead of regular.
Load it up with even more vegetables! (Try roasting broccoli, cauliflower, or eggplant.)
Add a bit of protein by mixing in some shredded rotisserie chicken or ground turkey.

What was the first REAL meal you remember cooking?

Did it turn out well? Or was it a complete disaster?

I would love to know! Comment below and tell me all about your experience!

Roasted Vegetable Pasta Bake | Vegetarian + Gluten-Free

Course Dinner, lunch, Main Course

Cuisine Italian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8 servings

Calories 438 kcal

Author London

Ingredients

Oven-Roasted Vegetables:

2 bell peppers cut into thin, 1-inch-long slices
2 zucchini squash cut in half and then into ½-inch thick slices
2 summer squash cut in half and then into ½-inch thick slices
1 sweet onion cut into thin, 1-inch-long slices
6 oz. button mushrooms roughly chopped
¼ cup olive oil
1 Tbsp. Italian seasonings dried, or a mix of dried oregano and basil
1 ½ tsp. salt
½ tsp. pepper

Pasta Bake:

12 ounces rotini pasta* gluten-free, cooked 1-2 minutes less than package directions
24 ounces spaghetti sauce
8 ounces mozzarella** shredded
½ cup bread crumbs gluten-free
¼ cup Parmesan cheese** grated
½ tsp. garlic powder
1 tsp. Italian seasonings dried, or a mix of dried oregano and basil
2 Tbsp. butter** cut into 8 cubes

Instructions

Preheat oven to 425 degrees.
Place veggies on one large, or two medium-sized, baking sheets lined with parchment paper. Drizzle olive oil over veggies and sprinkle with seasonings, salt, and pepper. Toss to combine.
Bake in preheated oven for 12-14 minutes, or until veggies are roasted.
Spray a deep 9 x 13-inch baking pan, or lasagna pan, with non-stick cooking spray or coat with olive oil. Add cooked pasta, spaghetti sauce, mozzarella, and roasted vegetables. Toss to combine.
In a small bowl combine bread crumbs, Parmesan cheese, garlic powder, and 1 teaspoon Italian seasonings. Whisk to combine.
Sprinkle pasta bake with bread crumb mixture. Spread 8 cubes of butter out evenly on the top of the bread crumbs.
Cover pan with aluminum foil and reduce oven temperature to 375 degrees. Bake pasta for 25-30 minutes. Remove foil and broil on High for an additional 2-3 minutes.
Let pasta bake sit at room temperature for 10 minutes before serving. Serve with additional Parmesan cheese, salt, and pepper, to taste. Enjoy!