Herb Roasted Veggie Pasta Bake

Name: Herb Roasted Veggie Pasta Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 12 oz penne pasta; 2 cups mixed bell peppers, chopped; 1 cup zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup spinach, roughly chopped; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups marinara sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Highlighted under: Oven Inspiration

As I embarked on a cozy night of cooking, I found myself craving something hearty yet wholesome. The Herb Roasted Veggie Pasta Bake quickly became my go-to comfort food. I love how the vibrant vegetables meld beautifully with the cheesy pasta and aromatic herbs. This dish not only satisfies my hunger but also brings a splash of color to my dining table. Join me as we dive into this simple yet delicious recipe that is perfect for family dinners or meal prepping for the week ahead!

Created by

Tamsyn Calder

Last updated on 2026-01-15T20:17:36.065Z

While experimenting with different pasta dishes, I stumbled upon the idea of combining fresh herbs with roasted vegetables. It was miraculous how simply roasting veggies enhanced their flavors, making them taste sweeter and more vibrant. I realized that allowing the vegetables to caramelize brings out a depth that is often missed in traditional pasta recipes.

This Herb Roasted Veggie Pasta Bake is not just delicious; it's versatile. I often switch up the vegetables based on what I have in my fridge, which keeps each bake exciting and new. My favorite secret? A sprinkle of fresh basil just before serving truly gives it that final touch!

        Why You'll Love This Recipe
        Fresh veggies create a burst of color and flavor in every bite
A delightful mix of textures from creamy pasta and roasted veggies
It's a one-dish meal that's easy to prepare and clean up!

      

Understanding the Ingredients

The mix of vegetables in this Herb Roasted Veggie Pasta Bake plays a crucial role in building flavor and nutrition. Bell peppers add sweetness and vibrant color, while zucchini provides a lovely tender texture when roasted. Opt for fresh, in-season vegetables for the best taste; if you're short on time, frozen versions can work, too, though they may release more moisture during cooking. I recommend giving them a quick sauté to reduce excess water before combining with the pasta.

The choice of cheese also elevates this dish. Mozzarella gives that gooey, stretchy texture that we all love in a baked pasta. Pairing it with Parmesan brings a tangy, nutty depth. If you're looking to cut down on dairy, consider using a vegan cheese substitute or nutritional yeast for a cheesy flavor without the milk. Just remember that the texture may vary from the original recipe.

Perfecting the Roasting Technique

Roasting the vegetables not only caramelizes their natural sugars, enhancing their flavor, but it also concentrates their essence, making each bite stand out. Spread the veggies evenly on the baking sheet; overcrowding can lead to steaming instead of roasting. Look for them to develop a slight char and tenderness after about 20 minutes at 375°F (190°C). If they're not quite there yet, an additional 5 minutes in the oven can be beneficial, just keep an eye on them to prevent burning.

Tossing the vegetables halfway through roasting ensures even cooking and brownness. If you prefer a smoky flavor, consider adding a dash of smoked paprika or a splash of balsamic vinegar before roasting. These small adjustments can take your dish to the next level without adding complexity to the recipe.

Serving and Storing Recommendations

This Herb Roasted Veggie Pasta Bake is best enjoyed hot and fresh, but it also makes for excellent leftovers. To store, let the dish cool completely before transferring it to an airtight container; it will stay good in the fridge for up to 5 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave individual portions for quicker servings, but be mindful that the texture may become softer.

If you're preparing meals in advance, consider assembling the dish but holding off on the final bake. Cover tightly with foil or plastic wrap and store in the refrigerator for up to two days. When you're ready to eat, simply preheat the oven and bake according to the original instructions. This adds convenience to your meal prep while maintaining the delicious flavors!

Ingredients

For the Veggie Pasta Bake

12 oz penne pasta
2 cups mixed bell peppers, chopped
1 cup zucchini, sliced
1 cup cherry tomatoes, halved
1 cup spinach, roughly chopped
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Mix and match your favorite vegetables for a personalized touch!

Instructions

Prepare the Pasta

Preheat your oven to 375°F (190°C). Cook the penne pasta according to package instructions until al dente, then drain and set aside.

Roast the Vegetables

In a large bowl, combine chopped bell peppers, zucchini, cherry tomatoes, onion, and garlic. Drizzle with olive oil, sprinkle with oregano, basil, salt, and pepper. Toss until veggies are well-coated. Spread on a baking sheet and roast for 20 minutes, until tender.

Combine Everything

In a large mixing bowl, combine the cooked pasta, roasted veggies, marinara sauce, half of the mozzarella, and half of the Parmesan. Mix well.

Bake

Transfer the mixture to a large baking dish. Top with the remaining mozzarella and Parmesan. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.

Serve

Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Herb Roasted Veggie Pasta Bake!

This dish is amazing when it’s served hot, but it also tastes great as leftovers!

Pro Tips

For added flavor, consider adding fresh herbs like parsley or basil just before serving.

Variations to Explore

Feel free to mix up the vegetable combinations to suit your tastes or what's available in your kitchen. Seasonal vegetables, such as asparagus in spring or root vegetables in winter, can be great substitutes. Adding ingredients like broccoli or artichokes can also bring new textures and flavors that complement the pasta beautifully.

Additionally, considering different sauces can change the profile of this dish entirely. A pesto sauce can add freshness and a different herbaceous note, while a creamy Alfredo could introduce a rich, decadent experience. Each variation invites you to explore new flavor pairings that keep this recipe exciting.

Scaling Up for Gatherings

If you're hosting a larger gathering, scaling this recipe is straightforward. Simply double or triple the ingredients while ensuring you maintain the same baking temperature. Keep in mind that you may need to extend the baking time by 10-15 minutes, so monitor the dish until the cheese is bubbly and golden brown.

For portion control, consider serving in individual ramekins instead of one large baking dish. This approach not only looks appealing but also encourages guests to take just the right amount, minimizing waste. Plus, it makes serving easier when everyone can have their own personal bake!

Questions About Recipes

→ Can I use different types of pasta?

Absolutely! Feel free to use any pasta shape you prefer.

→ Is this recipe vegan-friendly?

You can easily make it vegan by omitting the cheese or using dairy-free alternatives.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze this dish?

Yes, this pasta bake freezes well! Just ensure it's completely cooled before freezing.