Veggie Pasta Bake

This vegetarian pasta bake is a beloved dinner in my household, especially when we’re craving a meatless meal. Packed with roasted butternut squash, mushrooms, peppers, and spinach, all smothered in a delicious tomato sauce and baked with feta and Cheddar cheeses, this dish is both comforting and nutritious.

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My Top Pick: Veggie Pasta Bake

I’ve whipped up this pasta bake countless times. It’s our ultimate comfort food during the colder months and a definite hit with my family.

This veggie pasta bake does require a bit of prep work, but once everything is assembled (which can be done in advance), all that’s left to do is pop it in the oven for 15-20 minutes. I often prepare it on a Sunday as part of my meal prep and then bake it on Monday evening.

With a medley of veggies, a flavorful tomato sauce, a gooey cheese topping, and tangy feta mixed in, this is truly the ultimate vegetarian pasta bake!

👉 If you’re on the lookout for more vegetarian dinner ideas, be sure to try my lentil and mushroom Stroganoff, veggie-packed cottage cheese lasagna, baked Italian eggplant Parmigiana, or quinoa-stuffed peppers. You can find all my vegetarian recipes here.

What You’ll Need

This recipe is forgiving, so you don’t have to be exact with the veggie quantities listed. A bit more or less will work just fine! Here’s what you’ll need for this veggie pasta bake:

• Winter squash/pumpkin – butternut squash or kabocha squash (Japanese or Kent pumpkin). Cut into cubes and roast a big batch (save leftovers for a salad). This can be done ahead of time.
• Mushrooms – cremini or white button mushrooms, sliced.
• Spinach – Baby spinach works best, but you can also use English spinach or defrosted frozen spinach.
• For the sauce – onions, red bell pepper, garlic, sun-dried tomatoes in oil, paprika, chili flakes, salt, pepper, and tomato passata (tomato sauce or marinara sauce).
• Cheese – feta and grated Cheddar or Mozzarella; in Australia, Tasty cheese also works well!
• Pasta – Fusilli pasta is my go-to for this dish as it holds the sauce perfectly. Penne or rigatoni can also be used, just avoid smaller shapes.

How to Make Veggie Pasta Bake

Find the complete list of ingredients, nutritional information, and instructions in the recipe card below. Here are some step-by-step visuals to assist you.

• Prepare roasted squash. Preheat oven to 400 F/200 C. Peel and cube the squash. Drizzle with olive oil, sprinkle with salt, and roast on a baking tray for 25-30 minutes until tender.
• Cook the mushrooms. Slice the mushrooms and sauté in a pan with olive oil and salt until golden brown.

• Make the tomato sauce. Sauté onions and red peppers in a pan until soft. Add garlic, sun-dried tomatoes, spices, and tomato sauce. Cook for a few minutes.
• Add spinach to wilt it into the sauce. Season to taste.
• Cook the pasta. While the above is cooking, boil the pasta until al dente. Reserve some pasta water, then drain the rest.
• Combine the pasta: Add cooked pasta, mushrooms, most of the roasted squash, feta cheese to the sauce. Top with remaining squash and grated Cheddar or Mozzarella.
• Ready to bake: Preheat the oven to 400 F/200 C. Bake for 15-20 minutes until cheese is melted and golden brown.
• Make-ahead: You can refrigerate the prepped pasta bake in a dish overnight. Bring to room temperature before baking.

Tips for the Recipe

• Don’t overcook the pasta! Keep it al dente, as it will continue to cook in the oven. Opt for larger pasta shapes like fusilli or penne.
• To save time, roast the squash in advance. It can be refrigerated for 3-4 days.
• Use store-bought pasta sauce to speed up the process. Add spinach when heating the sauce.
• If making your own sauce, don’t skip the sun-dried tomatoes for that crucial flavor boost.

Serving Suggestions

This pasta bake is delightful on its own, but you can pair it with a crisp green salad or garlic broccoli for a fresh touch. I also enjoy a drizzle of chili oil on top.

More Pasta Recipes

Full Recipe

Discover the complete list of ingredients, instructions, and nutritional breakdown below. If you have any questions or try out this recipe, feel free to share your feedback in the comments. Don’t forget to rate this recipe for others to enjoy.