Roasted Red Pepper Veggie Pasta Bake

Name: Roasted Red Pepper Veggie Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g pasta (penne or fusilli); 2 red bell peppers, roasted and chopped; 1 zucchini, diced; 1 cup spinach, roughly chopped; 1 onion, diced; 3 cloves garlic, minced; 200g mozzarella cheese, shredded; 100g feta cheese, crumbled; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Modern Comfort Food Recipes

When it comes to comforting meals, I find myself gravitating towards this Roasted Red Pepper Veggie Pasta Bake. It’s a delightful blend of roasted red peppers, wholesome veggies, and gooey cheese that never fails to satisfy. I love how the flavors meld together as they bake, creating a dish that's both inviting and nourishing. Whether it’s a family dinner or a rainy day treat, this recipe brings warmth to the table and a smile to my face. Let’s dive in and make something truly delicious!

Created by

Florence Keaton

Last updated on 2026-01-19T23:37:34.647Z

Creating this Roasted Red Pepper Veggie Pasta Bake was an adventure in flavor for me. I started with quality roasted red peppers, which I believe are the stars of this dish, enhancing every bite with their smokiness. Adding fresh vegetables like zucchini and spinach not only boosts the nutrition factor but also adds vibrant colors that make the dish visually appealing.

Throughout the process, I experimented with different types of cheese and landed on a mix of mozzarella and feta that struck the perfect balance between creaminess and tang. The best tip I can share is to let it sit for a few minutes after baking; it allows the flavors to marry beautifully and makes for easier serving!

        You'll Love This Recipe Because
        Rich flavors from roasted red peppers and fresh veggies
Melty cheese that brings everything together perfectly
Easy to make and can be customized with your favorite ingredients

      

Roasted Red Peppers: The Flavor Star

Roasted red peppers are the standout ingredient in this pasta bake, bringing a sweet, smoky flavor that elevates the dish. When roasted, they caramelize, enhancing their natural sugars and creating a depth of flavor that fresh peppers simply can't replicate. For an even more intense flavor, consider charring your peppers under a broiler or on a grill, turning them until all sides are blackened. After peeling off the skins, chop them into chunks and mix them into your pasta for a burst of flavor in every bite.

Moreover, roasting your own peppers is an easy substitution if you can’t find jarred ones. Simply place whole red bell peppers on a baking sheet and roast them at 220°C (425°F) for about 30-40 minutes until their skins blister. Once cooled, remove the skins and seeds before chopping. This technique can also work for other vegetables, like eggplant or even tomatoes, expanding your culinary options.

Customizing Your Bake

One of the great joys of this Roasted Red Pepper Veggie Pasta Bake is its versatility. You can swap out the zucchini for other vegetables like mushrooms, asparagus, or broccoli depending on your taste preferences or what you have on hand. For an added protein boost, consider incorporating cooked chicken, chickpeas, or even lentils. Just make sure to adjust the baking time if you add ingredients that require longer cooking.

If you're looking to switch things up for dietary needs, you can easily make this recipe gluten-free by using a gluten-free pasta variety. Additionally, for a dairy-free option, try substituting the mozzarella with a plant-based cheese alternative, ensuring it melts well and complements the dish. Each variation maintains the essence of this pasta bake while catering to diverse dietary restrictions.

Perfecting Your Bake

Baking the pasta bake properly is crucial for achieving that perfect gooey-cheese texture. Keep an eye on the cheese while it’s in the oven. You'll know it’s ready when the cheese is melted, bubbly, and slightly golden at the edges, usually within 25-30 minutes. If it’s not browning as desired, consider switching to broil for the last few minutes but watch carefully to avoid burning.

After baking, allow the dish to cool for a few minutes before serving. This cooling time helps the ingredients set, making it easier to slice and serve. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or microwave. For longer storage, freeze individual portions wrapped in plastic and aluminum foil, which can last up to three months. This makes an excellent make-ahead meal option!

Ingredients

Pasta Bake Ingredients

300g pasta (penne or fusilli)
2 red bell peppers, roasted and chopped
1 zucchini, diced
1 cup spinach, roughly chopped
1 onion, diced
3 cloves garlic, minced
200g mozzarella cheese, shredded
100g feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Mix all the ingredients well in a large bowl.

Instructions

Steps to Make

Cook the Pasta

Preheat your oven to 180°C (350°F). Cook the pasta according to package instructions until al dente, then drain and set aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant. Then add the zucchini and spinach, cooking until just softened.

Combine Ingredients

In a large bowl, combine the cooked pasta, sautéed vegetables, chopped roasted red peppers, oregano, salt, pepper, and half of the mozzarella cheese.

Assemble the Bake

Transfer the mixture to a greased baking dish, then top with the remaining mozzarella and crumbled feta cheese.

Bake

Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

Serve

Let it cool for a few minutes before serving. Garnish with fresh basil and enjoy!

Enjoy your delicious Roasted Red Pepper Veggie Pasta Bake!

Pro Tips

Feel free to swap out the vegetables for whatever you have on hand. Broccoli or mushrooms would work beautifully in this dish.

Serving Suggestions

This Roasted Red Pepper Veggie Pasta Bake is hearty enough to be a main dish on its own, but it’s easily paired with a fresh side salad to balance the richness. Try a simple arugula salad with lemon vinaigrette, which will add a refreshing contrast to the creamy pasta. Garlic bread or a crusty baguette also make great accompaniments, perfect for soaking up any cheesy goodness left on your plate.

For a dinner party presentation, consider serving this pasta bake in individual ramekins. This not only elevates the dining experience but allows for easy serving and portion control. Garnish each serving with a sprinkle of fresh basil or parsley for added color and aroma.

Troubleshooting and Tips

If you find your pasta bake is too dry after baking, it’s likely that it needs more moisture during assembly. A splash of vegetable broth or a dollop of ricotta cheese mixed in can help achieve that perfect creamy consistency. Conversely, if your bake seems too watery, consider adding a bit more cheese or letting it bake a little longer to help absorb the excess moisture.

For those who are sensitive to spice, keep in mind that garlic can become potent when sautéed. If you’re unsure, start with just one clove and adjust based on your taste. Also, taste your seasoning before baking; it’s easier to correct the flavor profile early on than after it has baked.

Questions About Recipes

→ Can I make this pasta bake in advance?

Yes, you can prepare it a day ahead. Just assemble everything without baking and store it in the refrigerator. Bake it just before serving.

→ Can I freeze the leftovers?

Absolutely! Let it cool completely, then freeze in an airtight container for up to 2 months.

→ What kind of pasta works best?

Penne and fusilli are great choices as they hold onto the sauce well. You can also use gluten-free pasta if desired.

→ How can I spice this dish up?

Add red pepper flakes or a dash of cayenne pepper to the vegetable sauté for a nice kick!