Cheesy Baked Rotini Pasta Recipe

Spoon scooping cheesy baked rotini pasta from a pan.

5 from 1 vote

Cheesy Baked Rotini Pasta Recipe

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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Pasta

Cuisine: Italian

Keyword: baked pasta, vegetable baked pasta

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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