Roasted Vegetable Pasta Bake
User Reviews
4.7
21 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
243 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Roasted Vegetable Pasta Bake
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Weeknights just got easier with this hearty, healthy, and oh-so-comforting Roasted Vegetable Pasta Bake recipe! Squash, peppers, mushrooms, and onions are tossed in Italian seasoning and baked in the oven to bring our their delicious flavors.
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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 Tbsp. oil olive or avocado
- 1 ½ Tbsp. Italian Seasoning Mix dried, divided
- 2 tsp. salt divided
- ½ tsp. black pepper
- 12 oz. rotini or fusilli pasta cooked 1-2 minutes less than package directions
- 24 oz. spaghetti sauce or marinara
- 8 oz. mozzarella cheese shredded
- ½ cup breadcrumbs Panko-style or regular
- ¼ cup Parmesan Cheese grated
- ½ tsp. garlic powder
- 2 Tbsp. butter melted
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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.
- 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.
- 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.
- 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.
Notes
- *I have successfully used Barilla's gluten-free rotini pasta and Jovial's gluten-free fusilli pasta in this recipe.
- **Replace mozzarella and Parmesan with dairy-free cheese if vegetarian or vegan and use oil instead of the butter.
- Prep-Ahead Instructions
- Feel free to slice the veggies a day or two in advance. Or, make the dish entirely the day before.
- Storage Directions
- Keep leftover pasta in an airtight container in the fridge for up to 4 to 5 days. If you choose to freeze this dish, be sure very little air comes in contact with the pasta and freeze for up to 2 to 3 months. But do note, the texture will change upon thawing. Warm this dish back up in a skillet on the stove with a little water.
- Recipe Tips
- You choose. Grab any type of fresh vegetables you like for this recipe. You can opt for broccoli, green beans, or other even cherry tomatoes.
- Make it work. Go with regular or gluten-free pasta.
- Be saucy. Be sure the noodles are completely covered in the sauce so they don't get hard during baking.
- Just short. Cook the noodles for 1 to 2 minutes less than the box directions.
- Save time. Buy pre-shredded or pre-grated cheese from the store.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
1186mg
(49%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1708IU
(34%)
Vitamin C
54mg
(60%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 1186mg | 49% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1708IU | 34% |
| Vitamin C | 54mg | 60% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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