vegetable pasta bake

This vegetable pasta bake is so hearty, no one will even care that it&rsquo;s meatless. Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce. Baked with a topping of mozzarella and Parmesan cheeses, this gluten free&nbsp;vegetarian casserole is sure to become a family favorite.

Roasted Vegetable Pasta Bake

Modern Table Penne Pasta

red bell pepper

yellow bell pepper

zucchini

sweet potato

red onion

baby bella mushrooms, aka crimini mushrooms

garlic cloves, unpeeled

olive oil

salt

marinara sauce

pesto sauce

mozzarella, divided

Parmesan

chopped parsley

Preheat oven to 450 degrees F.

Cook pasta according to package instructions, but drain...

Cook pasta according to package instructions, but drain 5 minutes early. Noodles will continue cooking in the casserole.

Chop your vegetables to slightly smaller than bite...

Chop your vegetables to slightly smaller than bite sized pieces and arrange in a single layer on a baking sheet. Leave garlic cloves whole in their peel. Spray with olive oil and sprinkle with salt.

Roast vegetables at 450 degrees F for 20...

Roast vegetables at 450 degrees F for 20 minutes, until tender and lightly caramelized.

Mix roasted vegetables with cooked pasta in a...

Mix roasted vegetables with cooked pasta in a large bowl.

Add marinara sauce and pesto sauce to pasta...

Add marinara sauce and pesto sauce to pasta and vegetables. Mix well.

Mix in two cups of mozzarella cheese. 

Pour the mix into a baking dish.

Top vegetable pasta bake with 1 cup mozzarella...

Top vegetable pasta bake with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Bake uncovered for 15 minutes at 450 degrees...

Bake uncovered for 15 minutes at 450 degrees F. Casserole is done when cheese is melted and sauce is bubbling.

Sprinkle with chopped parsley before serving for a...

Sprinkle with chopped parsley before serving for a pop of color.

This versatile mushroom spinach pasta dish makes for a quick, vegetarian weeknight meal. Creamy, cheesy satisfaction mixed with hearty mushrooms and healthy spinach. 

Mushroom Spinach Pasta

butter

flour

garlic, garlic

thyme ((or Italian seasoning))

black pepper

(310 ml) milk (1/4 cup (59 milliliters) of this can be

(105 grams) grated white cheese, divided, Note 3

baby spinach, Note 4 ((about 3 cups))

(21 grams) grated Parmesan cheese

parsley

PREHEAT OVEN: to 4OOF/204C

BOIL BOW TIES: Boil bow tie pasta in a large pot of water (add 2 teaspoons salt to water) according to package instructions. Cook pasta to al dente (or softer if preferred). Drain and set aside. 

SAUTÉ MUSHROOMS AND AROMATICS: Heat oil and butter in large skillet or saucepan on medium-high heat. Add mushrooms and onions. Sauté for 5 minutes until translucent and water from mushrooms is evaporated. Add garlic and sauté another 30 seconds. 

MAKE SAUCE: Reduce heat to medium heat. Stir in flour and cook for 2 minutes, stirring. Add milk (and cream if using), thyme, salt and pepper. Stir and cook for 3-4 minutes until you have a slightly thickened creamy sauce. Stir in 1 cup of cheese and all the fresh spinach. Stir until spinach is wilted, about 1 minute. Add bow ties and mix to combine. Pour into a 7-8 inch (18-20 cm) square or round oven proof dish. 

BAKE: Top with remaining 1/4 cup white cheese, Parmesan and parsley. Bake for 10-15 minutes or until cheese browns on top. Alternatively, bake 7 minutes and broil for 3 minutes to brown the top, watching that it doesn't burn.&nbsp;

This simple, delicious vegetarian one-pot pasta bake is perfect for a family get together or low-effort mid-week dinner. Plus, with just one-pot it&#039;s a delight for when it comes time to clean up after!

Vegetarian One-Pot Pasta bake

1.1 lb pasta (Linguine)

tomatoes (cherry

peppers

tomatoes

tomato paste

onion

garlic

filtered water

mozzarella cheese (optional)

herbs de Provence

tsp pepper

basil

Chop the peppers and onion.

Spread the linguine in an oven-safe dish and pour some olive oil on top.

Layer the linguine with the spices, tomato paste and chopped tomatoes. Cover with water. Stir carefully so the tomato paste dissolves in the water and the spices are spread around the dish.

Add the rest of the chopped ingredients and the cherry tomatoes.

Top with basil and mozzarella cheese.

Bake in the over at 180ºC (fan assisted) for 45 minutes.

https://content.jwplatform.com/videos/lJNULMHE.mp4

No-boil pasta bake with tomatoes, peppers and onions topped with basil and cheese. Perfect for a healthy, easy meal.

No-Boil Pasta - AlphaFoodie

Indulge in a single serving Baked Penne loaded with roasted vegetables, a trio of cheeses, and rich marinara. Easy steps and totally customizable!

Baked Penne With Roasted Vegetables For One

red bell peppers

onions

garlic (-minced)

Italian herb mix

penne pasta

marinara Sauce

fontina cheese (-shredded)

gruyère cheese (-shredded)

Parmesan cheese

Heat the oven to 450°F (230°C).

Roast the vegetables: On a baking sheet, toss the diced zucchini, peppers, onions, and garlic with olive oil, herbs, salt, and pepper. Bake for 12-15 minutes until tender.

While the vegetables are roasting, make the pasta: Bring a small pot of water to a boil over high heat. Add the pasta and cook, stirring occasionally for 6 minutes. Drain in a colander.Note: Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked on the stove.

In a medium-sized bowl, toss the drained pasta with the roasted vegetables, marinara sauce, fontina, and gruyère. Gently mix the ingredients together until all of the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta and vegetables into a lightly buttered 5x5-inch or 4x6-inch baking dish. Top with grated Parmesan cheese and butter pieces.

Bake until the top is golden and the cheese has melted, about 20 minutes.

I made this tonight and it was delicious! I can see why this would be popular as a guest meal. The flavors are amazing together. This will be a favorite meal for this solo diner for years to come! Thank you, Joanie!

This dish was easy to make and delicious.

I made this dish and it turned out to be delicious!  I'll certainly be making this again.  Thanks for a great recipe.

I  highly recommend this recipe, it's delicious and very easy to make!  The only substitution I made was using a bag of frozen zucchini and yellow squash that I had on hand (I thawed and drained before roasting), they worked fine. I will definitely be making this again.

This just hit the spot for me last night. Actually made enough for 2 meals and was perfectly homey, real comfort food. Thanks, once again, Joannie.

Loved this dish.  Trippling to make for one for me plus one for friend recovering from surgery.  Please post full pot-luck, dinner party recipe!

Really enjoyed this recipe, will definitely be making it again.

Made this and it was really good.   Highly recommend.

I can already tell this is going to be a major part of my lunch schedule in the future :D  Love how flavorful it is!

https://content.jwplatform.com/videos/LuThw6xb.mp4

Baked Pasta with Roasted Vegetables For One, pasta tossed with roasted zucchini, red peppers, cheeses and Marinara Sauce. A single serving dish bursting with flavor. Visit onedishkitchen.com for other single serving recipes.

Roasted Vegetable Pasta For One

Get the maximum flavour out of all the veg in our pasta bake by pan-frying it first. You can also freeze this for up to three months to enjoy on busier days

Vegetable pasta bake

dried penne pasta

aubergine

courgettes chopped

tomato purée

cherry tomatoes

basil leaves

vegetarian hard cheese grated

grated mozzarella

mature cheddar grated

panko breadcrumbs

Cook the pasta following pack instructions, reserving a mugful of the pasta water and draining it 2 mins before the stated time. Heat 2 tbsp of the oil in a deep, non-stick pan over a low-medium heat, then tip in the aubergine. Stir well to coat in the oil, frying until softened and deeply golden all over, around 10-15 mins. Remove to a bowl and pour the remaining oil into the pan. Once hot, tip in the onion with a pinch of salt and fry for 5-7 mins until just softened before stirring in the peppers and courgettes. Cook for a further 15-17 mins until lightly browned then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and allow it to caramelise for 5 mins. Pour in the cooked aubergine, tomatoes, basil stems and half of the basil leaves. Bring to a gentle simmer. Leave to bubble away for 20-25 mins, then season to taste.

Heat the oven to 200C/180C fan/gas 6. Mix in the cooked pasta along with a generous splash of the cooking water. Season the mixture well to taste and tip into a baking dish. Combine the cheeses with the panko and a large pinch of black pepper, then scatter this over the pasta. Will keep frozen, well covered, for up to three months. Defrost thoroughly before cooking, or cook from frozen covered in foil for 40 mins, then uncovered for a further 20 mins until piping hot throughout. If cooking straightaway, bake for 15-20 mins until bubbling and golden on top. Scatter over the remaining basil leaves to serve.

The easiest way to make a vegetable pasta bake from scratch! This no boil pasta bake comes together in just one pan. The sauce is rich and flavorful, full of roasted veggies with a crispy cheesy topping. It takes a while to cook in the oven but it is a mostly hands off process that only leaves one pan to clean.

Easy Roasted Vegetable Pasta Bake (One Pan, No Boil!)

Tbsp balsamic vinegar (see notes)

Tbsp brown sugar

oz mushrooms (quartered if they're larger, halved if they're smaller)

large bell pepper or sweet pepper (sliced)

oz green beans (trimmed)

garlic (crushed)

tsp red pepper or chili flakes

Italian seasoning

Tbsp black or green olives (sliced)

Tbsp red or green pesto

oz dried pasta (rigatoni, penne or ziti work best)

oz canned tomatoes (diced or chopped work best)

vegetable stock

baby spinach or kale (chopped)

basil (chopped)

mozzarella

Preheat the oven to 430F / 220C / 200C Fan. Meanwhile, gather and prep your roasting veggies first. You will have a chance to gather and prep the remaining ingredients while they are in the oven.

Let&#39;s get those veggies roasting! Scatter the vegetables you intend to roast in a baking dish, making sure they are in a single layer (if there&#39;s any extra space in the pan, feel free to add more). Whisk together the balsamic vinegar, olive oil and sugar, then pour it over the veggies and use a spatula to mix everything together well in the pan, ensuring all of the veggies are coated in the glaze. Add extra olive oil if the pan feels too dry.Place in the oven (towards the top) for 15 minutes.

Check in on the veggies. We want them a little brown around the edges, and the liquid from the mushrooms should have evaporated for the most part. Give them an extra 5-10 minutes if needed. The cook time will depend a lot on the veggies, the size they are chopped into, and the type of cookware you use, so go with your eyes rather than the clock here!

Once they&#39;re ready, take the pan out of the oven. Immediately add the garlic, red pepper flakes and Italian seasoning and mix through.. The pan will be hot enough to will toast them a little, so you should get a nice hit of the garlic fragrance in the air.

Add the canned tomatoes, pesto and olives and mix everything together.

Add the dried pasta and vegetable stock* and mix through. Cover the pan with foil. Bump the oven temperature down now to 400F / 200C / 180C Fan and place the pan back in the oven, in the middle shelf, for 35 minutes. (You don&#39;t need to wait for the temperature to adjust before putting it in.)*Add the stock hot if you can - it will help the pasta bake cook quicker. I use an electric kettle to boil water and dissolve a stock cube in a measuring jug so this doesn&#39;t add much to the effort.

Check in at the 35 minute mark. Give the pan a stir and see how the pasta is doing. You can move on to the next step once it is soft or at least al dente.The cook time will depend a lot on a) your brand of pasta (cheaper brands tend to cook faster than more premium brands) and b) whether you added the veggie stock hot or cold. If it went in cold, you&#39;re looking at closer to 50 minutes.

Stir the spinach, basil and parmesan cheese through the pasta bake. This is also when you would add corn, beans or any other soft / cooked veggies you might be choosing to add.

Top with the grated mozzarella and place back in the oven, uncovered, for another 15 minutes or until the cheesy topping is crisped up to your liking.

Let it rest for 5-10 minutes, or at least until it stops bubbling, then cut in and serve.

The greatest veggie pasta bake recipe ever. Truly elevated.

Top 6 vegetable pasta bake recipes from across the web

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Vegetable Pasta Bake

Mushroom Spinach Pasta

Vegetarian One-Pot Pasta bake

Baked Penne With Roasted Vegetables...

Vegetable pasta bake

Easy Roasted Vegetable Pasta Bake (...

Top 6 vegetable pasta bake recipes from across the web

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Pasta Bake

Mushroom Spinach Pasta

Vegetarian One-Pot Pasta bake

Baked Penne With Roasted Vegetables...

Vegetable pasta bake

Easy Roasted Vegetable Pasta Bake (...

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine