Roasted Red Pepper Veggie Pasta Bake

Name: Roasted Red Pepper Veggie Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300g penne pasta; 2 roasted red peppers, diced; 1 zucchini, chopped; 1 cup spinach, roughly chopped; 1 cup cherry tomatoes, halved; 1 onion, diced; 2 cloves garlic, minced; 200g mozzarella cheese, shredded; 50g Parmesan cheese, grated; 1 tsp olive oil; Salt and pepper to taste; 1 tsp Italian seasoning

Highlighted under: Home Comfort Food Recipes

I love how this Roasted Red Pepper Veggie Pasta Bake brings together rich flavors and vibrant colors. Every time I make it, I’m amazed at how easy it is to prepare yet it feels so gourmet! The combination of roasted red peppers, seasonal veggies, and cheesy goodness creates a dish that’s not just comforting but also packed with nutrients. It’s perfect for weeknight dinners or when I have friends over, and you can easily customize it based on what vegetables I have on hand. It’s quickly become a favorite in my household.

Created by

Megan Scott

Last updated on 2026-01-21T17:54:37.492Z

When I first tried making this recipe, I wanted to find a way to utilize the garden-fresh veggies I had. The roasted red peppers add a beautiful smokiness that perfectly complements the pasta. I’ve learned that roasting the vegetables beforehand intensifies their flavors and really brings the dish together. The last time I made it, I even tossed in some spinach for an extra nutrient boost!

This bake isn’t just a crowd-pleaser; it’s a versatile dish. Whether you’re vegan, vegetarian, or just looking to incorporate more vegetables into your meals, this recipe adapts effortlessly. The secret is to let it rest for a few minutes after baking to allow the flavors to meld beautifully before digging in!

Why You'll Love This Recipe
The smoky flavor of roasted red peppers enhances every bite.
A creamy, cheese-loaded topping contrasts with the hearty pasta.
Easily adaptable to include your favorite vegetables or proteins.

Perfecting the Pasta

Cooking the penne pasta to the right level of doneness is crucial for a successful bake. Aim for al dente; it should be firm to the bite but not hard. Cooking it for 9-10 minutes in boiling salted water allows the pasta to absorb flavors while preventing it from becoming mushy in the oven. Remember, it will continue to cook when baked, so slightly undercooking it ensures the perfect texture in the final dish.

Using a quality penne pasta can enhance the overall taste and texture. Opt for whole grain or gluten-free varieties if you're looking for a healthier or dietary-friendly option. Just keep in mind that cooking times might vary slightly, so monitor your pasta closely to maintain the ideal al dente consistency.

Choosing the Right Vegetables

The beauty of this Roasted Red Pepper Veggie Pasta Bake lies in its adaptability. Feel free to swap in seasonal vegetables like eggplant, bell peppers, or even asparagus in place of zucchini or cherry tomatoes. Just be mindful of their water content; for instance, if using zucchini, consider squeezing out excess moisture before adding it to the dish to avoid a watery texture.

Always aim for a colorful mix of vegetables. Not only does this add visual appeal, but it also packs in a diverse array of nutrients. I recommend using a variety of textures to keep each bite interesting and satisfying, like the crunch of fresh vegetables contrasted against the soft, creamy pasta.

Ingredients

For the Pasta Bake

300g penne pasta
2 roasted red peppers, diced
1 zucchini, chopped
1 cup spinach, roughly chopped
1 cup cherry tomatoes, halved
1 onion, diced
2 cloves garlic, minced
200g mozzarella cheese, shredded
50g Parmesan cheese, grated
1 tsp olive oil
Salt and pepper to taste
1 tsp Italian seasoning

Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F).

Cook the Pasta

In a large pot of boiling salted water, cook the penne pasta for 9-10 minutes until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for about 3 minutes. Then add zucchini and cook for another 5 minutes. Finally, mix in the diced roasted red peppers and spinach, cooking until the spinach wilts.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, Italian seasoning, salt, and pepper. Carefully fold in half of the mozzarella cheese.

Bake

Transfer the pasta mixture into a greased baking dish. Top with remaining mozzarella and Parmesan cheese. Bake in the preheated oven for 20-25 minutes until the top is golden and bubbly.

Rest and Serve

Let the baked pasta rest for 5 minutes before serving. Enjoy your delicious creation!

Pro Tips

For more depth of flavor, try adding a splash of balsamic vinegar to the sautéed vegetables before mixing them with the pasta.

Make-Ahead and Storage Tips

This pasta bake is an excellent candidate for meal prep. You can assemble it a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. Just remember to remove it about 30 minutes before baking to ensure even cooking. This makes for an easy weeknight dinner option when time is tight.

Leftovers can also be stored in an airtight container in the refrigerator for up to three days. When reheating, sprinkle a little water over it and cover with foil to keep it moist. Bake at 175°C (350°F) for about 15-20 minutes, or until heated through. This will help retain the cheese’s creamy texture.

Troubleshooting Common Issues

If you find that your pasta bake isn’t as creamy as you'd like, consider adding a splash of cream or milk before baking. This additional liquid can help create a smoother texture and enhance the flavor. Make sure to fold it in gently to avoid breaking up the pasta too much.

In case the topping doesn’t brown as you desire, you can use the broiler for the last 2-3 minutes of baking. Keep a close watch, as it can go from perfectly golden to burnt quickly. Just remember to rotate the dish for even browning.

Questions About Recipes

→ Can I use whole grain pasta instead?

Absolutely! Whole grain pasta can be a great way to make this dish even healthier.

→ What other vegetables can I include?

Feel free to experiment with bell peppers, broccoli, or mushrooms; they all work well.

→ Can I make this dish in advance?

Yes, you can assemble it a day in advance and simply bake it when you’re ready to eat.

→ Is it possible to make it vegan?

Yes, just substitute the cheese with a vegan cheese option or nutritional yeast for a cheesy flavor.