Roasted Vegetable Pasta
Roasted Vegetable Pasta is the perfect combination of wholesome and comforting! Packed with colorful veggies, tender noodles, rich marinara sauce and melted cheese, this dish is hearty, flavorful and easy to make. It’s a crowd-favorite vegetarian meal for busy weeknights and cozy weekend dinners!
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Get ready to fall in love with this Roasted Vegetable Pasta Bake! It’s a veggie-packed meal with lots of colors and textures that will have everyone coming back for seconds! I love to make this for large gatherings and when I’m serving people with different dietary restrictions because it’s naturally vegetarian and easy to make gluten free. Plus, it will feed at least six people and if you serve it with bread and salad, it’s likely to serve even more.
Whether you’re feeding a crowd or meal-prepping for the week, this hearty pasta bake is a surefire way to satisfy everyone at the table.
Why we love this recipe
- Packed with flavor: Roasted vegetables bring a deep, caramelized taste that elevates the dish.
- Hearty and comforting: A satisfying combination of pasta, marinara and melted cheese makes this total comfort food.
- Vegetarian-friendly: Perfect for meatless meals without sacrificing flavor.
- Customizable: Swap in your favorite veggies or add protein to make this your own.
This was delicious! Perfect for a winter evening. I did add Italian sausage which was a great protein addition. I also made my own marinara. The best part about this recipe is my kids loved it! I always get the best family friendly meals from you. I will absolutely make this again!
— Christina
Ingredients you’ll need
This roasted vegetable pasta recipe is a colorful and tasty dinner! Feel free to use any kind of veggies you have on hand to mix it up. The ingredients are easy and adaptable! Here’s what I like to use:
Find full measurements and a printable option below in the recipe card.
- Vegetables: A colorful combination of red bell peppers, zucchini, summer squash, cremini mushrooms and yellow onion add heartiness and flavor to the dish.
- Extra-virgin olive oil: Helps roast the vegetables to perfection, giving them a silky and golden finish.
- Salt & ground black pepper: Enhances the natural flavors of the vegetables and pasta.
- Italian seasoning: Infuses the vegetables with a savory and fragrant herb blend.
- Pasta: I like to use penne pasta but any short pasta type will work.
- Marinara sauce: Adds a rich, tangy tomato flavor to coat the pasta and vegetables.
- Cheese: Use a combination of fontina cheese and mozzarella for a creamy, nutty flavor. If you can find smoked mozzarella that adds a touch of smoky depth that’s so delicious.
- Peas: A pop of sweetness and vibrant color to brighten the dish.
- Parmesan cheese: Adds sharp, savory notes and a golden, crispy topping.
- Butter: Enhances the topping for a buttery, crisp finish.
Substitutions and variations
Here are some ideas for making this pasta bake customizable for your preferences or dietary needs!
- Change the vegetables: Swap the red bell peppers for other colors (yellow, orange, or green) or try roasted eggplant for a richer flavor. Other veggies that would be fabulous are asparagus, broccoli florets and red onion.
- Pasta: Substitute the penne with rigatoni, farfalle or rotini for a different shape that still holds the sauce well. You can also use your favorite gluten-free pasta to make the dish gluten free.
- Cheese options: Instead of fontina, try Gruyere, Havarti or Monterey Jack for similar creaminess. For a sharper flavor, replace the parmesan with Pecorino Romano or Asiago.
- Sauce: For extra richness, swap the marinara with creamy Alfredo. You could also try a vodka sauce or pesto.
- Protein: Add grilled chicken, Italian sausage or chickpeas for extra protein.
How to make this recipe
Step 1: Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Step 2: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
Step 3: In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently stir, until all the pasta is coated with the sauce and the ingredients are combined.
Step 4: Pour the pasta into a greased 9×13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces.
Step 5: Bake until top is golden and the cheese melts, about 25 minutes. Serve and enjoy!
Helpful tips
- Uniform sizes: Cut vegetables into similar-sized pieces to ensure even roasting.
- Cook al dente: Slightly undercook the pasta since it will continue cooking in the oven. This prevents it from becoming mushy.
- Grate your cheese: For better melting, grate cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents.
- Fresh herbs: Garnish with fresh basil, parsley, oregano or thyme for a bright, fresh finish.
Frequently asked questions
Yes! You can assemble the pasta bake up to 24 hours in advance. Cover it tightly with foil or plastic wrap and store it in the refrigerator. When ready to bake, bring it to room temperature and follow the baking instructions.
This dish is hearty on its own, but you can pair it with garlic bread and a green salad for a complete meal.
Just about any vegetable can be used in pasta-based dishes. If you want to try some other vegetables, some good options are eggplant, spinach, kale, carrots, broccoli, cauliflower and tomatoes.
Storage recommendations
- Storing leftovers: Once completely cool, transfer to an airtight container and place in the refrigerator for up to 4 days.
- Reheating: Reheat leftovers in a 350°F oven loosely covered with foil until warmed through. Alternatively, microwave individual portions for 1-2 minutes. Add a splash of water or marinara sauce to keep it moist if needed.
- Freezing: This roasted vegetable pasta freezes well! Place portions in freezer-safe containers or tightly wrap the entire dish with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Roasted Vegetable Pasta
Ingredients
- 2 red bell peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian seasoning or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce, store-bought or homemade
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9×13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and the cheese melts, about 25 minutes.
Notes
Did you make this recipe?
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Kim: I am anxious to try this as soon as possible. I do have one question. When baking the casserole, do I keep the oven temp at 450 degrees or is it
necessary to lower it for the 25 minutes? Thank you for all of your wonderful recipes.
Stephanie
Keep the oven at 450 degrees for baking. Enjoy!
To quote my husband “I’m being serious when I say this is one of the best things I’ve eaten in a while.” Great recipe!
This was outstanding! So easy to throw together, and so delicious. I added Italian style veggie meatballs. It was a hit with my 2 year old as well. Next time I may try adding spinach to get another vegetable in. This will be in our regular rotation for sure.
This was delicious! Perfect for a winter evening. I did add Italian sausage which was a great protein addition. I also made my own marinara. The best part about this recipe is my kids loved it! I always get the best family friendly meals from you. I will absolutely make this again!
This was such an easy recipe and oh so yummy! My family enjoyed it immensely. I can’t wait to make it again!
This is such a versatile recipe! I added protein (sausage frozen that was left over from another meal) and changed up the veggies some. Everyone enjoyed! Thank you! This one will be on a regular rotation.
This was phenomenal!! I used chickpea pasta and added 2 cans of tuna. My husband and I are both really looking forward to eating the leftovers tomorrow.
So delicious! Hearty and satisfying. I added some seasoned ground chicken to up the protein.
This pasta recipe is one of my family’s favorites. It’s so filling and everyone in the family loves it. Thank you for the recipe!
This was very easy, and very yummy. I used GF pasta and it came out great. My 9 year-old was a fan.
Wow this pasta dish was so delicious! The whole family loved it.
This was AMAZING! I am going to be adding this to my healthy dinner menu rotation! Thanks for sharing!
Very good, especially if you are craving pasta, but want a healthier meal. My picky son even ate it!
We have made this a few times. Very versatile and always a hit! Thank you!
This is restaurant-quality meal! So tasty and easy to make. Added spinach and chicken. I love that this can be a weeknight staple and would even cook for guests.
Absolutely delicious!!! I did add some fresh herbs, as well as lean ground turkey for some additional protein. Already looking forward to making this again!
Delicious! Tastes indulgent AND nutritious.
So fresh and flavorful! Pretty easy to make too.
This is SO delicious! Next time, I might make it with slightly more cheese but it was definitely a crowd pleaser and so easy to make!