Herb Roasted Veggie Pasta Bake
Highlighted under: Baking & Desserts
I absolutely adore this Herb Roasted Veggie Pasta Bake! It combines my love for hearty pasta dishes with the freshness of seasonal vegetables, making it a perfect weeknight dinner. The vibrant flavors come alive as the veggies roast in the oven, infusing the pasta with an irresistible aroma. Each bite is a delightful blend of textures and tastes, bringing warmth and comfort to any table. Plus, it’s a fantastic way to sneak in some extra vegetables and enjoy a nutritious meal that the whole family will love.
Creating this Herb Roasted Veggie Pasta Bake was a delightful experience in my kitchen. The combination of fresh herbs and roasted vegetables not only enhances the flavor but also brings a beautiful presentation to the table. I experimented with different vegetables and settled on bell peppers, zucchini, and cherry tomatoes, which added both color and sweetness. It’s all about finding the right balance of herbs; my favorites are basil and thyme.
When I first served this dish at a family gathering, everyone was raving about how delicious it was. I encourage you to roast your vegetables until they get a bit of char, which amplifies their flavor. The result is a creamy, cheesy pasta bake that’s a perfect comfort food option, yet light enough to enjoy any night of the week!
Why You'll Love This Recipe
- Perfectly roasted vegetables bring out their natural sweetness.
- Cheesy, creamy goodness with a hint of herb freshness.
- Easy to prepare and great for meal prep or gatherings.
Getting the Roasting Right
Roasting the vegetables is a pivotal step in this pasta bake, as it intensifies their flavors and enhances the dish's overall appeal. I recommend cutting the vegetables into uniform pieces to ensure even cooking. Aim for bite-sized pieces to promote caramelization and create those delicious charred edges. Keep an eye on them in the last few minutes—look for a slight browning or crispness on the exterior to signal they are ready to be combined with the pasta.
Additionally, if you prefer more depth of flavor, try adding a splash of balsamic vinegar or a sprinkle of smoked paprika to the vegetable mix before roasting. This can create a delightful contrast with the creaminess of the cheeses, enhancing the overall richness of your bake.
Creamy Cheese Blends
In this recipe, the ricotta cheese acts as a crucial layer of creaminess that beautifully complements the roasted veggies. You can also substitute part of the ricotta with cottage cheese for a lighter option without losing the creamy texture. If you're lactose intolerant or looking for a dairy-free alternative, consider using plant-based ricotta or a nut-based cream to achieve that sumptuous mouthfeel.
The combination of mozzarella and Parmesan not only adds rich flavor but also creates that irresistible cheesy crust. For extra indulgence, consider mixing in some fontina or gouda for a different flavor profile. Just ensure that your cheeses are freshly grated to maximize melting and prevent clumping.
Ingredients
For the Pasta Bake
- 8 oz penne pasta
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Roast the Vegetables
In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil, then sprinkle with oregano, basil, salt, and pepper. Toss well to coat the vegetables.
Cook the Pasta
While the vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and ricotta cheese. Mix thoroughly to ensure everything is combined well.
Assemble the Bake
Transfer the pasta and vegetable mixture to a greased baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Bake
Bake in the preheated oven for 15 minutes or until the cheese is bubbling and golden brown.
Serve
Let the pasta bake sit for a few minutes before serving. Enjoy your delicious Herb Roasted Veggie Pasta Bake!
Pro Tips
- Feel free to swap out the vegetables based on what’s in season or your personal preferences. Adding a splash of lemon juice before serving can brighten up the flavors even more.
Storage and Reheating
This Herb Roasted Veggie Pasta Bake is an excellent candidate for meal prep. Store any leftovers in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, I recommend reheating it in the oven rather than the microwave to maintain the cheese's texture. Just cover it loosely with foil and heat at 350°F (175°C) until warmed through, about 15-20 minutes.
If you want to freeze the pasta bake, cool it completely, then wrap it tightly with plastic wrap followed by aluminum foil. It can be frozen for up to three months. To reheat from frozen, place it directly in a preheated oven at 375°F (190°C) for about 60-75 minutes, or until it’s heated through and the cheese is bubbly.
Serving Suggestions
To elevate this dish further, consider serving it alongside a simple green salad drizzled with a lemon vinaigrette. The freshness of the salad contrasts beautifully with the richness of the pasta bake, making for a well-rounded meal. You can also add garlic bread on the side for a comforting touch that complements the flavors without overshadowing the dish.
For those looking to incorporate protein, you can easily mix in cooked chicken or chickpeas before baking. This addition not only enhances the dish's heartiness but also makes it more filling—perfect for a family dinner or gathering. Just remember to adjust your cooking times accordingly, ensuring everything is heated through before serving.
Questions About Recipes
→ Can I make this dish ahead of time?
Yes, you can prepare the pasta bake a day in advance and store it in the refrigerator. Just cover it tightly and reheat it in the oven when ready to serve.
→ What can I substitute for ricotta cheese?
If you don't have ricotta cheese, you can use cottage cheese or even a vegan cream cheese alternative for a similar texture.
→ Is this recipe good for meal prep?
Absolutely! This pasta bake stores well in the fridge and can be portioned out for quick lunches or dinners throughout the week.
→ Can I add protein to this pasta bake?
Yes, you can add cooked chicken, sausage, or even chickpeas to make it more filling and boost the protein content.
Herb Roasted Veggie Pasta Bake
I absolutely adore this Herb Roasted Veggie Pasta Bake! It combines my love for hearty pasta dishes with the freshness of seasonal vegetables, making it a perfect weeknight dinner. The vibrant flavors come alive as the veggies roast in the oven, infusing the pasta with an irresistible aroma. Each bite is a delightful blend of textures and tastes, bringing warmth and comfort to any table. Plus, it’s a fantastic way to sneak in some extra vegetables and enjoy a nutritious meal that the whole family will love.
Created by: Isla Turner
Recipe Type: Baking & Desserts
Skill Level: Moderate
Final Quantity: 4 servings
What You'll Need
For the Pasta Bake
- 8 oz penne pasta
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
How-To Steps
Preheat your oven to 400°F (200°C).
In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil, then sprinkle with oregano, basil, salt, and pepper. Toss well to coat the vegetables. Spread them out on a baking sheet and roast for 20 minutes or until they are tender and slightly charred.
While the vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and ricotta cheese. Mix thoroughly to ensure everything is combined well.
Transfer the pasta and vegetable mixture to a greased baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Bake in the preheated oven for 15 minutes or until the cheese is bubbling and golden brown.
Let the pasta bake sit for a few minutes before serving. Enjoy your delicious Herb Roasted Veggie Pasta Bake!
Extra Tips
- Feel free to swap out the vegetables based on what’s in season or your personal preferences. Adding a splash of lemon juice before serving can brighten up the flavors even more.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 400mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 15g