Weeknight Vegetable Pasta Bake for Busy Families

This Vegetable Pasta Bake is a simple, comforting dish with tender pasta, chunky tomato sauce, and soft roasted veggies. It’s slightly tangy from tomatoes, lightly herby from Italian seasoning, and golden on top if you add cheese. This bake is special because it turns pantry staples into a crowd-pleaser with very little hands-on time your oven does most of the work.

Top reasons to make it: it’s quick to prepare, kid-friendly, and stretches well for leftovers. If you love easy baked pasta dishes, try this tangy twist on a favorite like this baked feta pasta for another weeknight idea.

Why You’ll Love This Recipe

• Ready in about 45 minutes from start to finish
• Made with simple pantry and fridge ingredients
• Great for feeding families or meal-prepping lunches
• Easy to adapt to dietary needs

Ingredients of Vegetable Pasta Bake

• 300g pasta, any short shape (penne, rigatoni, fusilli)
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 carrot, grated
• 1 onion, diced
• 2 cloves garlic, minced
• 400g canned tomatoes, crushed or chopped
• 200g tomato sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Cheese for topping (optional), grated or shredded

Step-by-Step Instructions of Vegetable Pasta Bake

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta in salted boiling water for 2 minutes less than package directions; drain and set aside.
3. Sauté the onion and garlic in a large skillet over medium heat until soft, about 4 minutes.
4. Add the chopped zucchini, bell pepper, and grated carrot; cook until the vegetables begin to soften, about 5–6 minutes.
5. Stir in the canned tomatoes, tomato sauce, and Italian seasoning. Season with salt and pepper. Bring to a gentle simmer for 5 minutes.
6. Combine the drained pasta with the sauce and vegetables in the skillet (or a large bowl) until evenly mixed.
7. Transfer the mixture to a baking dish and spread it out. Sprinkle cheese on top if using.
8. Bake for 15–20 minutes, until bubbly and the top is lightly browned.
9. Let rest for 5 minutes before serving so it sets up a bit.

Tips for Success

• Don’t overcook the pasta in the pot; it should finish cooking in the oven.
• Chop vegetables roughly the same size so they cook evenly.
• Use a splash of olive oil and a pinch of sugar if your tomatoes taste too acidic.

Substitutions & Variations of Vegetable Pasta Bake

To Make It Vegan/Gluten-Free:

• Use gluten-free pasta and skip or use vegan cheese. Swap tomato sauce for a dairy-free creamy sauce if desired.

Variations:

• Add a can of drained chickpeas or white beans for extra protein.
• Stir in a handful of spinach just before baking for extra greens.
• Mix in cooked sausage or shredded chicken for a meatier version.
• Sprinkle with breadcrumbs and herbs on top before baking for a crunchy finish.

Storage Instructions of Vegetable Pasta Bake

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days.

Freezer:

• Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead:

• Prepare the pasta and sauce up to two days ahead, keep them separate, then combine and bake when ready.

Frequently Asked Questions (FAQ) of Vegetable Pasta Bake

Can I use fresh tomatoes instead of canned?

• Yes. Use about 4–5 medium ripe tomatoes, chopped. Cook a bit longer to break them down.

Do I need to cook the pasta first?

• It’s best to cook it until just under al dente so it doesn’t go mushy in the oven.

Can I make this gluten-free and still keep the same texture?

• Yes. Use a good-quality gluten-free pasta and follow the same method; it may need a minute less or more in the oven depending on the brand.

Final Thoughts

This Vegetable Pasta Bake is a humble weeknight hero simple ingredients, low fuss, and big on comfort. Make it on busy evenings or double it for easy lunches. If this recipe made your weeknights easier, leave a comment and a star rating to let others know it helps me know what to share next!

Weeknight Vegetable Pasta Bake

Print Recipe

Pin Recipe

A simple and comforting Vegetable Pasta Bake that’s perfect for busy families. Made with pantry staples and packed with flavor.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 300g pasta, any short shape (penne, rigatoni, fusilli)
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 carrot, grated
• 1 onion, diced
• 2 cloves garlic, minced
• 400g canned tomatoes, crushed or chopped
• 200g tomato sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Cheese for topping (optional), grated or shredded

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta in salted boiling water for 2 minutes less than package directions; drain and set aside.
3. Sauté the onion and garlic in a large skillet over medium heat until soft, about 4 minutes.
4. Add the chopped zucchini, bell pepper, and grated carrot; cook until the vegetables begin to soften, about 5–6 minutes.
5. Stir in the canned tomatoes, tomato sauce, and Italian seasoning. Season with salt and pepper. Bring to a gentle simmer for 5 minutes.
6. Combine the drained pasta with the sauce and vegetables in the skillet (or a large bowl) until evenly mixed.
7. Transfer the mixture to a baking dish and spread it out. Sprinkle cheese on top if using.
8. Bake for 15–20 minutes, until bubbly and the top is lightly browned.
9. Let rest for 5 minutes before serving so it sets up a bit.

Notes

Don’t overcook the pasta; it should finish cooking in the oven. Store leftovers in an airtight container for up to 3–4 days.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian