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Roasted Veggie Primavera Pasta Bake

This Roasted Veggie Primavera Pasta Bake is bursting with vibrant veggies and melty cheese, perfect for a hearty, wholesome family meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 8 oz penne pasta the perfect shape to hold sauce and cheese
  • 2 cups broccoli florets adds crunch and nutrition
  • 1 cup bell peppers diced, for a pop of sweetness and color
  • 1 cup zucchini diced, softens nicely when roasted
  • 1 cup cherry tomatoes halved, juicy bursts of flavor
  • 1 medium onion diced, adds savory depth
  • 3 cloves garlic minced, essential aromatic
  • 2 cups marinara sauce rich and tangy tomato base
  • 1 cup mozzarella cheese shredded, melty and mild
  • 1/2 cup parmesan cheese grated, sharp, nutty finish
  • 2 tbsp olive oil for roasting and flavor
  • 1 tsp Italian seasoning classic herb blend
  • Salt and pepper to taste
  • Fresh basil for garnish, bright and fragrant

Instructions

Roast the Vegetables

  • Preheat your oven to 425°F (220°C). Toss the broccoli florets, diced bell peppers, zucchini, cherry tomatoes, diced onion, and minced garlic in olive oil, Italian seasoning, salt, and pepper. Spread the veggies evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Cook the Pasta

  • While the veggies roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

Combine Ingredients

  • In a large mixing bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Stir everything together until the pasta is fully coated with sauce and the veggies are evenly distributed.

Assemble the Bake

  • Transfer half of the pasta mixture into your baking dish. Sprinkle half of the shredded mozzarella and grated parmesan on top. Add the remaining pasta mixture, then finish with the rest of the cheese.

Bake

  • Place the baking dish in the oven and bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. For an extra crispy finish, you can broil the top for 2-3 minutes—just watch carefully to avoid burning.

Garnish and Serve

  • Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves to add a fragrant, fresh touch before serving.

Equipment

  • Large Pot
  • Baking dish (9x13 inch)
  • Baking Sheet
  • Mixing bowls
  • Sharp knife and cutting board
  • Wooden Spoon or Spatula
  • Grater

Notes

  • Roasting the vegetables separately before combining with pasta keeps them flavorful and prevents sogginess.
  • Use good-quality marinara sauce for the best flavor and save time.
  • For a gluten-free version, substitute penne pasta with your favorite gluten-free brand.
  • Leftovers taste even better the next day as flavors meld.
  • You can add proteins like ground turkey or chicken for a heartier meal.