Veggie Pasta Bake Recipe – Italian Special
If you’re craving a hearty meal that brings warmth and flavor, this Veggie Pasta Bake Recipe is a standout in Italian cuisine with its layers of flavor and textures. It’s a comforting dinner that combines baked pasta, colorful vegetables like zucchini, bell pepper, mushrooms, tomatoes, and a rich tomato-cream sauce, all topped with a cheesy topping that browns beautifully in the oven. Whether you’re cooking for family or prepping ahead for busy nights, this dish makes every dinner feel like a cozy feast.
- 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 :
Ingredient Substitutions:
Use dairy-free cheese and coconut milk to make this bake vegan. Swap mozzarella with provolone or fontina for a richer melt. Change up veggies—spinach, eggplant, broccoli, or even roasted carrots work great.
Prep Ahead:
Chop and sauté the vegetables ahead of time. Assemble the sauce and the pasta, then refrigerate before baking. You can also pre-assemble the entire dish a day ahead for ease.
Oven Temperature Guide:
Bake at 375°F (190°C) until the cheese is bubbled and lightly golden—usually 20-25 minutes. If the top browns too quickly, loosely cover with foil for the final few minutes.
Storage Tips:
Leftovers keep well in an airtight container in the fridge for up to 2 days. For longer storage, freeze the assembled dish (before baking) and bake straight from frozen, adding a few extra minutes.
Dietary Adaptations:
For gluten-free, use pasta made from rice or legumes. To cut down on calories, reduce cheese amount or omit heavy cream in favor of lighter milk + cornstarch slurry. Adding extra veggies boosts fiber and nutrients without sacrificing taste.
