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: 8 ounces penne pasta; 2 large red bell peppers, roasted and chopped; 1 medium zucchini, diced; 1 cup mushrooms, sliced; 1 cup spinach, chopped; 1 cup marinara sauce; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1/2 cup breadcrumbs

Highlighted under: Oven Ideas

When I first made this Roasted Red Pepper Veggie Pasta Bake, I knew I had stumbled upon a winner. The vibrant colors of the roasted peppers combined with a medley of vegetables create not just a visually appealing dish, but a hearty, delicious meal the whole family will love. The creamy sauce coats the pasta beautifully, and the breadcrumbs create a lovely crunch on top. It’s a perfect option for meal prep, too, as it tastes even better the next day after the flavors have melded together.

Created by

Etta Langton

Last updated on 2026-01-21T19:57:35.876Z

As I experimented with pasta bakes, the combination of roasted red pepper and a variety of roasted vegetables became an instant favorite. The smoky sweetness of the red peppers pairs perfectly with the earthiness of the zucchini and mushrooms, creating layers of flavor that really shine. I found that roasting the vegetables enhances their taste, making each bite delightful.

To elevate the dish, I add a sprinkle of fresh herbs like basil and a touch of cheese on top, which meld beautifully as it bakes. It's a fantastic way to use up any leftover veggies and is always a hit during potlucks!

        Why You'll Love This Recipe
        A wonderful blend of smoky and sweet flavors
Cheesy, creamy texture that satisfies every palate
Great for meal prep and tastes even better the next day

      

Ingredients Highlight

The roasted red bell peppers are the star of this dish, bringing a smoky sweetness that elevates the overall flavor profile. When roasting, ensure they are charred on the outside to develop that rich taste. You can either roast them in the oven at 400°F (200°C) for about 25-30 minutes or place them on a grill until they develop a nice char and blistered skin. Allow them to cool before chopping, as this step enhances the texture, making them tender yet not overly soft in the bake.

Zucchini and mushrooms not only add bulk but also moisture to the dish. When diced zucchini is added, it cooks down beautifully, blending into the creamy sauce. Sauté the mushrooms beforehand for about 5 minutes until they're golden; this will intensify their flavor and prevent excess moisture from making the dish soggy. The spinach provides a fresh, vibrant contrast, but if you’re looking for a different texture, consider swapping it out for kale, which holds up well during baking.

Baking and Texture Tips

When preparing your baking dish, I recommend using a glass or ceramic dish for even heat distribution. Grease it lightly to ensure an easy release of the baked pasta once it’s done. As for the breadcrumbs, you can elevate their flavor by toasting them in a skillet with a bit of olive oil and garlic before sprinkling them on top. This adds an aromatic element and ensures that the topping is irresistibly crunchy.

Keep an eye on your bake towards the end of the cooking time. You want it to be bubbling and have a golden, crispy top – this usually takes around 25-30 minutes in a preheated oven. If you find the top isn’t browning as you’d like, you can briefly broil it, but monitor carefully to avoid burning the edges. Let the dish rest for about 5 minutes after taking it out; this helps the sauce set slightly, making serving easier.

Ingredients

For the Pasta Bake

8 ounces penne pasta
2 large red bell peppers, roasted and chopped
1 medium zucchini, diced
1 cup mushrooms, sliced
1 cup spinach, chopped
1 cup marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup breadcrumbs

Instructions

Prepare the Pasta

Preheat your oven to 375°F (190°C). Cook the penne pasta according to package instructions until al dente, then drain and set aside.

Mix Ingredients

In a large mixing bowl, combine the roasted red peppers, zucchini, mushrooms, spinach, marinara sauce, ricotta, mozzarella, and Italian seasoning. Season with salt and pepper.

Combine with Pasta

Add the cooked pasta to the vegetable mixture and stir well until everything is evenly coated.

Prepare for Baking

Transfer the mixture to a greased baking dish. Sprinkle the top with Parmesan cheese and breadcrumbs for added crunch.

Bake

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Serve

Let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Pro Tips

Feel free to customize the veggies based on what you have on hand. This recipe is incredibly versatile and can even accommodate different types of pasta.

Make-Ahead and Storage

This Roasted Red Pepper Veggie Pasta Bake is an excellent candidate for meal prepping. You can assemble it a day in advance and refrigerate it; just add about 5-10 extra minutes to the baking time if you bake it straight from the fridge. If you're looking to store leftovers, the dish can be kept in an airtight container in the fridge for up to 3-4 days. Reheat portions in the microwave or oven, making sure to cover it to maintain moisture.

For longer storage, consider freezing the assembled bake. Cover it with plastic wrap and then aluminum foil to prevent freezer burn, and it will keep well for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge and bake as directed. Freezing can slightly alter the texture of the ricotta, but once baked, it still maintains a delicious flavor.

Variations and Substitutions

Feel free to get creative with the vegetables in this pasta bake. Adding roasted eggplant, bell peppers, or even cooked broccoli can add unique flavors and textures. If you're looking for a more substantial protein, consider adding cooked chicken or turkey. For a vegetarian option, try substituting the ricotta with a plant-based cheese or silken tofu blended until smooth.

If you prefer a vegan version, simply replace the dairy ingredients with corresponding plant-based alternatives, including almond milk ricotta and vegan mozzarella. Adjust the seasoning if needed, as these substitutes can vary in flavor intensity. This dish is very adaptable and can be tweaked to suit your dietary needs without sacrificing the comforting flavors that make it so enjoyable.

Questions About Recipes

→ Can I use store-bought roasted red peppers?

Absolutely! Store-bought roasted red peppers can save time and work just as well in this recipe.

→ Is this recipe suitable for freezing?

Yes, you can freeze the pasta bake before cooking. Just thaw in the fridge overnight and bake as directed.

→ What can I substitute for ricotta cheese?

Cream cheese or cottage cheese can be great alternatives to ricotta in this dish.

→ How can I make this dish vegetarian?

This recipe is already vegetarian! Just ensure to use vegetable-based marinara sauce.