Baked Pasta with Vegetables
This post may contain affiliate links. Please read our disclosure policy.
This Baked Pasta with Vegetables combines tender rotini, sautéed vegetables, homemade tomato sauce, mozzarella, and Parmigiano for a flavorful vegetarian pasta bake. The vegetables become tender and savory in the tomato sauce while the cheese melts into a golden, bubbly topping. Ready in about 40 minutes, this baked pasta is a hearty way to enjoy a mix of vegetables in one dish.
Try my Gnocchi Alla Sorrentina (Baked Gnocchi) next!
Quick Look: Baked Pasta with Vegetables
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Dietary Info: Vegetarian
- Method: Stovetop sauté + oven bake
- Technique: Sauté the vegetables with garlic and seasonings, simmer them with tomato sauce, cook the pasta just shy of al dente, combine everything, then bake with mozzarella and Parmigiano.
- Flavor/Texture: Savory, cheesy, herbaceous, tender, bubbly
A Vegetable-Filled Pasta Bake
I love this baked pasta because it makes vegetables the star of a comforting pasta dinner. The combination of tender vegetables, homemade tomato sauce, rotini, mozzarella, and Parmigiano creates layers of savory flavor in every bite.
I like using a mix of vegetables depending on what I have available, and the rotini catches the sauce beautifully as everything finishes together in the oven. It’s a dish that brings plenty of vegetables to the table without sacrificing the cheesy pasta everyone loves.
You’ll like my Pasta al Forno (Italian Baked Pasta) and Fresh Tomato Basil Pasta Sauce too!
Made With Amore,
Table of Contents
Simple Ingredients
This baked pasta contains fresh and simple ingredients that you can customize.
- Rotini Pasta: The spiral shape catches the tomato sauce and vegetables, making every bite flavorful.
- Mixed Vegetables: Use a combination of vegetables such as zucchini, bell peppers, broccoli, mushrooms, eggplant, spinach, peas, or cherry tomatoes.
- Sugo al Pomodoro: Adds fresh tomato flavor and provides moisture as the pasta finishes cooking in the oven.
- Mozzarella and Parmigiano Reggiano: Melt into the pasta and create a bubbly cheese topping.
- Garlic, Olive Oil, and Fresh Herbs: Build the savory base and add aromatic Italian flavor to the vegetables and sauce.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vegetable Options: Swap in seasonal vegetables such as zucchini, broccoli, mushrooms, eggplant, spinach, peas, or cherry tomatoes. Cut vegetables into similar-sized pieces so they cook evenly. Try my Eggplant Pasta and Sausage Broccoli Pasta if you want to add more veggies into your pasta dishes.
- Pasta Shapes: Use penne, rigatoni, fusilli, or another sturdy pasta shape instead of rotini.
- Cheese: Substitute provolone or fontina for some of the mozzarella for a different melting cheese combination. For another cheesy pasta, try my Easy Meatless Baked Ziti Recipe.
- Sauce: Prepare and use a different sauce, like my Homemade Marinara Sauce.
How to Make Baked Pasta with Vegetables
This vegetable baked pasta builds flavor by sautéing the vegetables before combining them with tomato sauce, pasta, and cheese. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 400°F. Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the mixed sautéed vegetables and cook for 8-10 minutes until they are softened and a bit browned.
- Season with salt, pepper, oregano, and basil.
- Add the prepared Sugo al Pomodoro and simmer for an additional 5 minutes.
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 1-2 minutes less than the package directions since it will continue to cook in the oven. Combine with the vegetables.
- Add half of the cooked rotini pasta mixture in an even layer in a large baking dish.
- Top with half of the mozzarella and parmigiano cheese. Repeat the layers with the remaining pasta and cheeses. Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.
Baked Vegetable Pasta FAQs
You can assemble the dish and refrigerate it before baking. When you’re ready to serve, bake it according to the recipe instructions.
Store leftover baked pasta in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or cover the casserole and warm it in a 350°F oven until heated through.
To freeze, cool the baked pasta completely, cover it tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Coat the pasta well with tomato sauce before baking and avoid overcooking it on the stovetop. The sauce provides moisture as the pasta finishes cooking in the oven, while covering the casserole with foil can help if the cheese begins browning before the center is heated through.
Bake uncovered. This allows the top layer to develop a delicious golden-brown crust and lets the cheese melt and become bubbly and gooey. If the cheese is browning too quickly, you can cover the dish with aluminum foil for most of the baking time and then remove the foil for the last few minutes to achieve a golden-brown top.
Serving Suggestions
I love serving this vegetable baked pasta with Juicy Oven Roasted Chicken or Italian Polpette when I want to add extra protein to the meal. Both pair beautifully with the rich tomato sauce and cheesy pasta. For a vegetable-forward meal, add Parmesan Roasted Broccoli, Frozen Green Beans, or Pear Gorgonzola Salad alongside the pasta.
My Pro Tips
Recipe Tips
- Cut the vegetables into similar-sized pieces so they cook evenly and become tender before the pasta goes into the oven.
- Sauté the vegetables until tender before combining them with the pasta because the short baking time is meant to finish the casserole, not cook raw vegetables.
- Cook the pasta just shy of al dente because it will continue cooking as it absorbs the tomato sauce in the oven.
- Coat the pasta generously with sauce to help keep the baked pasta moist and flavorful.
- Let the baked pasta rest before serving so the cheese can settle and the casserole is easier to portion.
More Pasta Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Cheesy Baked Rotini Pasta Recipe
Ingredients
- 1 package rotini pasta, 500 g (sub for penne or rigatoni)
- 3 cups mixed sautéed vegetables of choice, chopped about the same size (e.g. bell peppers, zucchini, broccoli, cherry tomatoes, peas, eggplant, mushrooms, fresh spinach, etc.)
- 10 slices deli mozzarella cheese, or 2 cups shredded mozzarella
- 1 cup grated parmigiano cheese or parmesan cheese
- 4 cups Sugo al Pomodoro , or marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes, optional for added spice
- 1 teaspoon fresh oregano, chopped
- 1 tablespoons fresh basil, chopped
- Salt and Black Pepper to taste
- Fresh basil leaves for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the Vegetables: Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Add the mixed sautéed vegetables and cook for 8-10 minutes until they are softened and a bit browned. Season with salt, pepper, oregano, and basil. Add the prepared tomato sauce and simmer for an additional 5 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 1-2 minutes less than the package directions since it will continue to cook in the oven.
- Drain Pasta and add to Veggie Sauce: Drain the cooked pasta and add to the pan with veggies; mix until well combined.
- Layering: Add half of the cooked rotini pasta mixture in an even layer in a large baking dish. Top with half of the mozzarella and parmigiano cheese. Repeat the layers with the remaining pasta and cheeses.
- Baking: Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve: Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Scoop portions and serve your delicious cheesy baked rotini pasta!
Notes
- Cut the vegetables into similar-sized pieces so they cook evenly and become tender before the pasta goes into the oven.
- Sauté the vegetables until tender before combining them with the pasta because the short baking time is meant to finish the casserole, not cook raw vegetables.
- Cook the pasta just shy of al dente because it will continue cooking as it absorbs the tomato sauce in the oven.
- Coat the pasta generously with sauce to help keep the baked pasta moist and flavorful.
- Let the baked pasta rest before serving so the cheese can settle and the casserole is easier to portion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect weeknight meal!!