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Roasted Vegetable Pasta Bake

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 243 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.