Roasted Vegetable Pasta Bake

Roasted Vegetable Pasta Bake

An easy, crow-pleasing pasta dish that you’ll feel great about serving to your family, because...

An easy, crow-pleasing pasta dish that you’ll feel great about serving to your family, because it’s loaded with vegetables! 

Roasted Vegetable Pasta Bake

Now that I’m feeding six mouths (and the twins can eat, let me tell you!), I’m all about the quick and easy, throw-it-in-the-oven meals and ones that are easy to serve.

I love pasta bakes, because they’re easy to serve – you just spoon some on a plate and the whole meal is there: the sauce, the cheese, the pasta, the vegetables!

Roasted Vegetable Pasta Bake

My secret to making pasta dishes even more nutritiously packed is by using a legume-based pasta, such as a chickpea or lentil pasta. This way, you’re amping up the protein and every forkful is powerful!

You can definitely switch up the vegetables here based on the seasons (cauliflower and brussels sprouts would work great in the winter!), but I went with the year-round favorites to get you started: peppers, onions, carrots, and broccoli!

And if you’re feeling extra, add some pesto on top!

Roasted Vegetable Pasta Bake

Roasted Vegetable Pasta Bake

Prep Time 10 minutes
Cook Time 37 minutes
Servings 4 people


  • 2 bell peppers, seeded and chopped
  • 1 large red onion, chopped
  • 1 (12oz) bag broccoli florets
  • 4 loose carrots, peeled and chopped
  • olive oil to drizzle
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1 8-ounce box pasta of choice (I love penne or rigatoni here)
  • 1 28-ounce jar tomato basil sauce
  • 1.5 cups shredded mozzarella cheese
  • sliced basil, to garnish


  • Preheat the oven to 425 degrees. Lay out the peppers, onions, broccoli, and carrots on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season with garlic powder, salt, and pepper. Roast the vegetables for 25 to 30 minutes or until fork tender, tossing the vegetables halfway through to avoid burning.
  • Mean while ,cook the pasta according to package directions. Drain the pasta and transfer to a large baking dish, along with the cooked vegetables. Pour over half of the pasta sauce, stir to combine, and if you want a more sauced pasta, add the remaining sauce in the jar (this is a personal preference – I personally like less sauced pasta but I know a lot of people love sauce!) Spread the pasta vegetable mixture out evenly in a layer in the baking dish. Top with mozzarella and cover with foil. Bake for 10 to 15 minutes or until mozzarella melts.
  • Remove from the oven, garnish with basil, and serve.

with love, Ali

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