Roasted Vegetable Pasta Bake
Roasted Vegetable Pasta Bake is the kind of cozy, comforting dinner everyone looks forward to. Made with pasta, roasted squash, peppers, onions, and a simple sauce, it’s packed with flavor thanks to those caramelized veggies baked right into every bite.
Servings: 8 servings
Ingredients
- 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
- 3 tablespoons oil olive or avocado
- 1 ½ tablespoons Italian seasoning dried, divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- 12 ounces rotini or fusilli pasta cooked 1-2 minutes less than package directions
- 24 ounces spaghetti sauce or marinara
- 8 ounces mozzarella cheese shredded
- ½ cup plain breadcrumbs Panko-style or regular
- ¼ cup grated Parmesan cheese grated
- ½ teaspoon garlic powder
- 2 tablespoons butter melted
Instructions
- Preheat oven to 425°F.
- Roast the Veggies: Spread veggies out in a single layer on a large baking sheet lined with parchment paper. Drizzle oil over veggies and sprinkle with 1 tablespoon Italian seasonings, 1 teaspoon salt, and black pepper. Toss to combine. Bake veggies in preheated oven for 15 minutes, or until veggies are roasted.2 bell peppers, 1 zucchini squash, 1 summer squash, 1 sweet onion, 3 tablespoons oil, 1 ½ tablespoons Italian seasoning, 2 teaspoons salt, ½ teaspoon black pepper
- Combine Ingredients: Spray a deep 9 x 13-inch baking pan, or lasagna pan, with non-stick cooking spray. Add cooked pasta, spaghetti sauce, shredded cheese, roasted vegetables, and remaining 1 teaspoon salt. Toss to combine.12 ounces rotini or fusilli pasta, 24 ounces spaghetti sauce, 8 ounces mozzarella cheese
- Top with Breadcrumbs: In a small bowl combine melted butter, breadcrumbs, Parmesan cheese, garlic powder, and remaining 1 ½ teaspoons Italian seasoning. Whisk to combine. Sprinkle breadcrumb mixture over pasta in the baking dish.½ cup plain breadcrumbs, ¼ cup grated Parmesan cheese, ½ teaspoon garlic powder, 2 tablespoons butter
- Bake, Top, and Serve: Reduce the oven temperature to 375°F and bake pasta for 20-25 minutes, or until the breadcrumbs are lightly golden. Let pasta bake sit at room temperature for 5-10 minutes before serving with additional Parmesan cheese, finely chopped parsley, and red pepper flakes, to taste.
Video
Notes
- GF Pasta: I have successfully used Barilla's gluten-free rotini pasta and Jovial's gluten-free fusilli pasta in this recipe.
- Vegan: Replace mozzarella and Parmesan with dairy-free cheese if vegetarian or vegan and use oil instead of the butter.
- Vegetables: Grab any type of fresh vegetables you like for this recipe. You can opt for broccoli, green beans, or other even cherry tomatoes.
- Sauce: Be sure the noodles are completely covered in the sauce so they don't get hard during baking.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 1186mg | Potassium: 510mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1708IU | Vitamin C: 54mg | Calcium: 220mg | Iron: 2mg
