Vegetable Pasta Bake

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This hearty Vegetable Pasta Bake is easy to make, packed with veggies, and loaded with flavor! It features al dente pasta coated with a bold marinara sauce with vegetables, then baked with cheese on top until melty. It's the most comforting vegetarian dinner to fill up the whole family on those busy weeknights — even the meat lovers enjoy this one!

Feed the whole family on busy weeknights with this hearty Vegetable Pasta Bake that is easy to make, packed with veggies, and loaded with flavor! | aheadofthyme.com

Pasta bakes require minimal extra effort beyond making a simple pot of pasta, but they're so much heartier and feed a small army! You almost always end up with lots of leftovers, which make convenient lunches for the rest of the week. I like to balance this saucy, cheesy pasta casserole with a Simple Italian Salad, or for the meat eaters, pair it with Italian Meatballs or Italian Chicken Skewers instead. You can't go wrong!

Why You'll Love This Vegetable Pasta Bake

Easy make-ahead meal. Although this veggie pasta bake comes together quickly, you can also prep it the night before, let it cool, then pop it in the fridge. When you're ready, bake it like normal and serve!
Great way to serve extra veggies. With five different types of veggies in one dish, this side dish is the easiest way to serve extra veggies with your meal. It has red onions, garlic, bell peppers, zucchini, and broccoli!
Naturally vegetarian. This recipe contains no meat, making it suitable for a wide variety of dietary preferences. It can easily be vegan if you use dairy-free cheese, too! Great for the whole family.

Ingredient Notes

To make this delicious Vegetable Pasta Bake, you will need the following ingredients (full measurements in recipe card below):

pasta - we used penne pasta but feel free to use your favorite type of pasta. If you're gluten-free, try brown rice or lentil pasta.
avocado oil - or olive oil.
vegetables - sauté red onion, garlic, bell pepper, zucchini, and broccoli florets, then simmer them in the pasta sauce.
tomato paste - this amps up the flavor of the sauce and makes it taste more meaty and satisfying.
marinara sauce or tomato sauce - this vegetarian baked pasta comes together really quickly with store-bought marinara sauce or use homemade marinara sauce.
seasonings - you only need Italian seasoning, salt, and ground black pepper for plenty of flavor.
cheeses - sprinkle a mixture of grated mozzarella cheese and Parmesan cheese over the whole thing before baking.

You will also need measuring cups and spoons, a large pot, colander, a large spoon for stirring and sautéing, a 9x13 casserole dish, and a grater.

How to Make the Best Vegetable Pasta Bake

Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Drain well and set aside.

Sauté veggies. Meanwhile, heat oil over medium-high heat in a large pot until hot, about 1 minute. Add onions, garlic, bell pepper, zucchini, and broccoli. Sauté until fragrant, about 1 minute. The vegetables do not need to be cooked through.

Add sauce. Add tomato paste, marinara sauce, Italian seasoning, salt, and pepper. Reduce heat to medium and bring it to a simmer, stirring occasionally.

Toss in pasta. Add the cooked pasta into the sauce and toss well to mix evenly.

Add cheese. Transfer the pasta mixture into a 9x13-inch casserole dish and top with mozzarella and parmesan cheese.

Bake. Bake the pasta in a 375F preheated oven for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.

Recipe Variations

Spice it up. Add red pepper flakes to the sauce mixture for a nice, warm heat.
Change up the veggies. You can use so many different vegetables here! Replace the broccoli with cauliflower or romanesco, use different colors of bell peppers, try yellow squash instead of zucchini, etc. You can also add greens, like baby spinach, which will cook down in the sauce. For extra tomato flavor, bake cherry tomatoes into the pasta. Jarred sun-dried tomatoes and artichokes are wonderful, too.
Make a creamy sauce. For a richer, creamier sauce, reduce the heat to low and add about ½ cup of heavy cream and extra grated Parmesan, like this Creamy Tomato Pasta. Let it thicken for about 3-4 minutes, then toss it with the cooked pasta and bake like normal. Or, melt half a block of cream cheese into the tomato sauce for a rich, tangy flavor.
Add extra protein. Look for a high protein pasta, add a layer of cottage cheese in the middle of the pasta bake (ideally seasoned with a little garlic powder and salt), or stir some Italian sausage or ground beef crumbles into the pasta sauce.

How to Serve

This Vegetable Pasta Bake is delicious and filling served on its own, or paired with some of my favorite pasta sides including:

For more recipes, see our 30 Side Dishes for Pasta.

Recipe Tips and Tricks

Cook pasta until al dente. Since the pasta will continue cooking in the oven, I always boil the noodles until just al dente. Otherwise, the pasta can become a little too soft after baking.
Clear the fridge. This recipe is a great way to use up smaller amounts of fresh vegetables in the fridge. Add a few mushrooms, wilting spinach leaves, half of a leftover yellow squash, etc. It's very flexible.
Skip the fat-free mozzarella. Have you ever noticed how some shredded mozzarella doesn't really melt? The trick is to use a nice, fresh mozzarella and grate it yourself. For the creamiest, gooey cheese pull, use whole milk mozzarella.

Storing and Freezing Instructions

How to Store

Portion out leftovers into individual airtight containers and refrigerate for 3-4 days. For larger servings, cover the pan with plastic wrap or aluminum foil.

How to Reheat

Microwave an individual serving for 3-5 minutes or until piping hot. For larger servings, pop the pasta dish back in the oven at 350 F until heated through.

How to Freeze

I recommend freezing the unbaked pasta instead of the leftovers, which tend to become soggy after thawing and reheating. To freeze, prepare the pasta bake recipe up until the baking step. Instead of baking, cover it with foil and refrigerate until fully chilled. Then freeze solid for up to 3 months. Be sure to use a freezer-safe baking dish. When you're ready to bake, let it thaw in the fridge overnight and bake in a preheated oven like normal. Great for meal prep!

FAQ

Which veggies are best in baked pasta?

There are so many options! I generally like to use veggies that tolerate a little extra cooking, like onions, garlic, peppers, zucchini, and broccoli, but that's just the start. You can really work with any vegetables, although heartier starches, like butternut squash or root vegetables, generally taste best in a cream-based sauce instead of a tomato-based sauce like this vegetarian pasta bake.

Do you need to cook pasta before baking?

Yes! Although there are no-boil lasagna sheets that soften from the sauce in the oven, most noodles will not cook properly unless boiled before baking. I always recommend boiling the pasta until just al dente to avoid over-cooking in the oven.

Can you freeze vegetable pasta bakes?

Yes! You can actually freeze the pasta before baking, which makes it wonderful for a busy night later in the year. Just assemble everything like normal, cover with foil, and chill in the fridge. Once cold, place it in the freezer. The night before you need it, pop it in the fridge to thaw then bake the next night like normal.

More Pasta Bake Recipes

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