Some nights, I just want dinner to be as low-effort as changing into sweatpants. This easy vegetable pasta bake hits that sweet spot—comforting, filling, and packed with enough veggies to make me feel like I’m winning at adulting. It’s the kind of dish you can throw together even when you’re running on fumes (we’ve all been there). We’re talking pasta hugged by a creamy tomato sauce, dotted with colorful veggies, and blanketed in melty cheese. Honestly, it’s like a warm, edible hug. If you’ve got a fridge full of half-forgotten vegetables, this is your rescue mission. The bake is flexible, forgiving, and doesn’t mind a few shortcuts. Pre-chopped veggies? Sure. Store-bought sauce? Go for it. Whether you’re cooking for the family or meal-prepping for the week, this recipe keeps things simple but never boring. It also sneaks in a good helping of feel-good ingredients without screaming “health food.” Now that’s my kind of dinner.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegetable Pasta Bake Recipe
- 3) Ingredients for Vegetable Pasta Bake
- 4) How to Make Vegetable Pasta Bake
- 5) Tips for Making Vegetable Pasta Bake
- 6) Making Vegetable Pasta Bake Ahead of Time
- 7) Storing Leftover Vegetable Pasta Bake
- 8) Try these Main Course Recipes next!
- 9) Vegetable Pasta Bake Recipe
- 10) Nutrition
1) Key Takeaways
- Simple, budget-friendly, and made with pantry staples
- Great for busy weeknights or make-ahead meal prep
- Loaded with colorful vegetables and two types of cheese
- Customizable with different pasta or veggie swaps
2) Easy Vegetable Pasta Bake Recipe
Some days, I feel like cooking, and some days, I feel like tossing things into a dish, covering them with cheese, and calling it dinner. This vegetable pasta bake is perfect for those second kind of days. It comes together fast, fills everyone up, and doesn’t require fancy ingredients. Just pasta, veggies, sauce, and a bit of cheesy magic. Done.
I’ve been chasing after healthy pasta recipes that don’t taste like compromise, and this one fits the bill. It’s cozy without being heavy and lets me sneak in vegetables my kids don’t notice (or at least don’t complain about). Whether I’m tired from work or just not in the mood to get creative in the kitchen, this bake has saved the day more than once.
If you’re someone who loves easy pasta bake recipes, this one should live in your rotation. I promise, once you taste that golden top layer with all the bubbling edges, you’ll get why I keep coming back to it.
3) Ingredients for Vegetable Pasta Bake
Pasta: I like penne or fusilli here. Their ridges catch the sauce in just the right way, and they bake without turning mushy. Pick what you have though. Pasta is forgiving.
Olive Oil: Just a splash to get the veggies started in the skillet. If you don’t have olive oil, any neutral oil will work too.
Red Onion: Chopped finely, it gives a little sweetness and color. You could use yellow onion if that’s what’s on hand.
Garlic: A couple cloves, minced. Adds depth and makes the kitchen smell like you know what you’re doing.
Zucchini: Diced small. It softens beautifully and plays nice with everything else in the pan.
Red Bell Pepper: Adds color and a subtle crunch. I love the sweetness it brings.
Broccoli Florets: Chop them small so they cook through. Broccoli makes this dish feel hearty.
Marinara Sauce: Use your favorite jar or homemade batch. It’s the base that ties it all together.
Sour Cream or Greek Yogurt: Just enough to make the sauce creamy without drowning the veggies. Trust me on this—it works.
Dried Italian Herbs: These bring flavor without any effort. I sprinkle them with enthusiasm.
Salt and Black Pepper: Taste and adjust as needed. You want balance, not blandness.
Shredded Mozzarella: This gives you that gooey cheese pull we all chase. Don’t skimp.
Grated Parmesan: Salty, sharp, and made for sprinkling. It finishes the dish perfectly.
4) How to Make Vegetable Pasta Bake
Step 1. Preheat your oven to 375°F and lightly oil a baking dish. Get that oven nice and warm while you prep the rest.
Step 2. Boil the pasta in salted water until it’s just al dente. Drain it and set it aside—it’ll finish cooking in the oven.
Step 3. In a large pan, heat olive oil. Sauté red onion and garlic for a few minutes until soft and fragrant.
Step 4. Toss in the zucchini, bell pepper, and broccoli. Cook until the veggies start to soften but still hold a little bite.
Step 5. In a large bowl, combine the cooked pasta, sautéed veggies, marinara sauce, sour cream, herbs, and seasoning.
Step 6. Pour everything into your baking dish. Spread it evenly and top with mozzarella and Parmesan.
Step 7. Bake uncovered for 20 to 25 minutes until golden and bubbly. Let it rest for a few before serving.
5) Tips for Making Vegetable Pasta Bake
Don’t overcook the pasta. It will keep cooking in the oven, so give it a head start and no more. Al dente is your friend.
Use up what’s in your fridge. Got spinach, mushrooms, or even frozen peas? Toss them in. That’s the beauty of easy healthy pasta recipes like this—you make them your own.
Cheese matters. Use a combo of mozzarella for meltiness and Parmesan for punch. Or if you’re like me, add a little extra of both.
6) Making Vegetable Pasta Bake Ahead of Time
One of my favorite things about vegetable pasta recipes like this is how well they work for make-ahead meals. I’ll often prep the whole dish in the morning and pop it in the fridge until dinner.
If you’re doing the same, just hold off on adding the cheese topping until you’re ready to bake. That keeps it from drying out.
Oh, and if you’re freezing it? Assemble everything, wrap tightly, and freeze. When it’s time to eat, thaw it in the fridge and bake as usual. Easy.
7) Storing Leftover Vegetable Pasta Bake
Leftovers? Lucky you. Store this pasta bake recipe in an airtight container in the fridge. It’ll keep for up to 4 days.
To reheat, I use the oven so the cheese gets melty again. Microwave works too if you’re short on time—it’s still good, promise.
If it seems a bit dry, add a spoonful of marinara or a splash of broth before warming it up. That’ll bring it right back to life.
8) Try these Main Course Recipes next!
9) Vegetable Pasta Bake Recipe
Healthy Pasta Recipes: Easy Vegetable Pasta Bake for Busy Nights
Ingredients
- 12 oz penne or fusilli pasta
- 1 tbsp olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 1/2 cups marinara sauce
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp dried Italian herbs
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the red onion and garlic for 2–3 minutes.
- Add the zucchini, bell pepper, and broccoli. Cook for another 5–6 minutes until slightly tender.
- In a large mixing bowl, combine the cooked pasta, sautéed veggies, marinara sauce, sour cream, Italian herbs, salt, and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top. Let it rest for 5 minutes before serving.
10) Nutrition
Serving Size: 1/6 of the bake | Calories: 410 | Sugar: 6 g | Sodium: 520 mg | Fat: 18 g | Saturated Fat: 7 g | Carbohydrates: 45 g | Fiber: 5 g | Protein: 17 g | Cholesterol: 25 mg
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