Veggie Pasta Bake Recipe – Italian Special
Veggie Pasta Bake is a comforting, hearty dish that brings together the best of pasta, vegetables, and melted cheese in one satisfying meal. Packed with colorful vegetables like zucchini, bell peppers, mushrooms, and tomatoes, this dish is both nutritious and flavorful. Tossed in a rich tomato sauce with a hint of cream for extra richness, the pasta is baked to perfection, creating a bubbly, golden cheese crust on top. It’s a versatile, crowd-pleasing meal that can be customized with your favorite veggies, cheeses, or herbs, making it a great choice for a family dinner, meal prep, or a cozy night in.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Veggie Pasta Bake Ingredients :
- 12 oz (340g) pasta (penne, rigatoni, or fusilli work well)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) mushrooms, sliced
- 1/2 cup frozen peas (optional)
- 1 cup (240ml) marinara sauce or tomato sauce
- 1/2 cup (120ml) heavy cream or full-fat coconut milk (for a dairy-free version)
- 1 cup shredded mozzarella cheese (or vegan cheese for dairy-free)
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
How to make Veggie Pasta Bake :
Preheat the Oven:Preheat your oven to 375°F (190°C).
Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Sauté the Vegetables:Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the zucchini, bell pepper, mushrooms, and cherry tomatoes. Cook for another 5-7 minutes, until the vegetables are tender and slightly caramelized. Stir in the frozen peas (if using) and cook for 1 more minute. Season with salt, pepper, oregano, and basil.
Make the Sauce:Stir in the marinara sauce and heavy cream (or coconut milk). Bring to a simmer and cook for 2-3 minutes to combine and heat through. Adjust seasoning to taste.
Combine Pasta and Sauce:In a large mixing bowl, combine the cooked pasta and the vegetable sauce mixture. Toss to coat evenly.
Assemble the Bake:Transfer the pasta mixture into a lightly greased 9×13-inch (23×33 cm) baking dish.
Top with shredded mozzarella cheese and sprinkle with Parmesan cheese (if using).
Bake:Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Serve:Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley. Serve warm and enjoy!
Recipe Notes :
Pasta:Any type of short pasta like penne, rigatoni, or fusilli works best.
Vegetables:Feel free to swap or add other veggies like spinach, broccoli, eggplant, or carrots.
Cheese:Use mozzarella for melting and Parmesan for a savory finish. Dairy-free options are available.
Sauce:Use store-bought marinara or homemade sauce. Add a bit of heavy cream or coconut milk for richness.
Make-Ahead:Can be made ahead and stored in the fridge for 1-2 days, or frozen before baking.
