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.

Vegetable Pasta Bake

Description

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!

Ingredients

1 pound dry pasta, penne or rigatoni
2 tablespoons avocado oil
1 small red onion, diced
2 cloves garlic, finely chopped
1 medium red bell pepper, sliced
1 medium zucchini, diced
2 cups broccoli florets
1 tablespoon tomato paste
2 (15 ounce) cans marinara sauce or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups fresh mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated

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Instructions

Preheat oven to 375F.
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.
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 tomato paste, marinara sauce, Italian seasoning, salt, and pepper. Reduce heat to medium and bring it to a simmer, stirring occasionally.
Add the cooked pasta into the sauce and toss well to mix evenly.
Transfer the pasta mixture into a 9x13-inch casserole dish and top with mozzarella and parmesan cheese.
Bake the pasta for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.

Notes

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!

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Pasta
Method: Bake
Cuisine: American