Italian Herb-Roasted Vegetable Pasta Bake
A comforting baked pasta casserole loaded with roasted seasonal vegetables and Italian herbs, topped with melted mozzarella and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs penne pasta, large red bell pepper, diced, medium red onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 medium (about 1 1/2 cups) zucchini, diced
- 1 large red bell pepper, diced
- 1 medium red onion, diced
- 3 tbsp olive oil
- 2 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
Instructions
- Step 1: Preheat oven to 400°F. On a large baking sheet, toss 1 1/2 cups diced zucchini, 1 large diced red bell pepper, and 1 medium diced red onion with 3 tbsp olive oil, 2 tsp dried Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9 minutes until al dente. Drain and set aside.
- Step 3: In a large mixing bowl, combine the roasted vegetables, cooked pasta, and 2 cups marinara sauce. Toss gently to combine.
- Step 4: Transfer the mixture to a 9x13-inch baking dish and top evenly with 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Step 5: Bake uncovered for 20 minutes until the cheese is melted and bubbly with golden edges. Remove from oven and sprinkle with 1/4 cup chopped fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Roasted Vegetable Pasta Bake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Herb-Roasted Vegetable Pasta Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Italian Herb-Roasted Vegetable Pasta Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Herb-Roasted Vegetable Pasta Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Herb-Roasted Vegetable Pasta Bake vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
