When the weather turns crisp and the markets are overflowing with colorful produce, nothing hits the spot like a bubbling dish of baked pasta packed with roasted veggies. This harvest vegetable pasta bake is hearty, cheesy, and cozy—a perfect way to use up seasonal vegetables while sneaking some extra nutrition into a meal that feels like pure comfort food.
Why This Recipe is Awesome
This dish takes the best of both worlds: the richness of baked pasta and the freshness of roasted vegetables. It’s flexible, filling, and comes together with ingredients you probably already have in your fridge. Bonus: it reheats like a dream, making it ideal for meal prep or lazy next-day lunches.
Ingredients You’ll Need
- 12 ounces short pasta (penne, rigatoni, or fusilli)
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 carrot, peeled and sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 3 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss zucchini, squash, bell pepper, carrot, and onion with olive oil, garlic, oregano, basil, salt, and pepper. Spread evenly on the sheet and roast for 20–25 minutes until tender and slightly caramelized.
- While vegetables roast, cook pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine pasta, roasted vegetables, and marinara sauce. Stir gently to coat.
- Transfer mixture to a greased 9×13 baking dish. Dollop ricotta throughout the pasta, then sprinkle mozzarella and Parmesan evenly on top.
- Bake uncovered at 375°F (190°C) for 25 minutes, until cheese is melted and golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Common Mistakes to Avoid
- Overcooking pasta. Since it will bake again, keep it al dente to avoid mush.
- Skipping the roast. Don’t just toss raw veggies into the bake—roasting deepens their flavor.
- Too much sauce. You want the pasta coated but not drowning. Excess sauce will make it soggy.
Alternatives & Substitutions
- Use sweet potatoes, broccoli, or mushrooms if you don’t have the listed veggies.
- Swap ricotta for cottage cheese or even cream cheese for extra tang.
- Go vegan with dairy-free cheese and cashew ricotta.
- Add protein like cooked chicken, sausage, or chickpeas for a heartier version.
FAQ
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready to serve (add 10 extra minutes if chilled).
Does it freeze well?
Absolutely. Freeze baked or unbaked portions in airtight containers for up to 2 months. Reheat in the oven for best texture.
What pasta works best?
Short, sturdy pasta like penne or rigatoni holds sauce and veggies well. Avoid long noodles.
Can I use jarred roasted vegetables?
Yes, though fresh roasting gives better texture and flavor.
What’s good with it?
A crisp green salad and some garlic bread make this a complete meal.
Final Thoughts
Harvest vegetable pasta bake is proof that comfort food doesn’t have to be complicated. It’s warm, hearty, and endlessly adaptable, making it a weeknight dinner hero and a crowd-pleaser at gatherings. Whether you stick to the recipe or customize it with whatever’s in your crisper drawer, this dish is guaranteed to become a seasonal staple.