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: 12 oz pasta (like penne or fusilli); 2 large roasted red peppers, peeled and seeded; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1 small zucchini, diced; 1 bell pepper, diced (any color); 1 cup spinach, chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1/4 cup grated Parmesan cheese

Highlighted under: Clean Healthy Meals Ideas

I absolutely love making this Roasted Red Pepper Veggie Pasta Bake for my family! With its vibrant colors and rich flavors, it has quickly become a go-to dish for weeknight dinners and gatherings alike. The creamy roasted red pepper sauce combined with tender pasta and seasonal vegetables creates a comforting meal that delights the taste buds. Plus, it's super easy to prepare, making it perfect for busy weekdays. I can honestly say that every bite of this dish brings warmth and happiness to our dinner table.

Created by

Olivia Martin

Last updated on 2026-01-21T18:06:37.247Z

When I first created this Roasted Red Pepper Veggie Pasta Bake, I was looking for a way to use up the ingredients I had on hand. The vibrant roasted red peppers lent a beautiful flavor contrast to the hearty pasta, and the cheese created a wonderfully creamy texture that everyone loved. I also learned that roasting the vegetables first brings out their sweetness, enhancing the overall taste of the dish.

After several attempts, I discovered that letting the pasta bake a bit longer allows the flavors to meld perfectly together, resulting in a dish that is not only filling but also satisfying. I often serve it with a side salad to complete the meal!

Why You Will Love This Recipe
Rich and creamy roasted red pepper sauce
Packed with fresh vegetables for a nutritious boost
Easily adaptable with different pasta shapes or veggies

Getting the Pasta Just Right

When cooking the pasta, it's vital to ensure it reaches the al dente stage, which means it should still have a slight bite when you taste it. Follow the package instructions closely, but it’s usually around 8-10 minutes for penne or fusilli. Remember that the pasta will continue to cook in the oven, so it’s better to undercook it slightly and let it finish its cooking in the creamy sauce.

For extra flavor, consider adding a tablespoon of olive oil or a pinch of salt to the boiling water. This will help enhance the overall taste of the pasta. If you want to experiment, try using whole wheat or gluten-free pasta varieties—they work well in this recipe without sacrificing texture.

Dynamic Flavor Combinations

The roasted red pepper sauce is the star of this dish, offering both richness and a unique depth of flavor. You can swap the heavy cream for a lighter option like half-and-half or a plant-based cream to suit dietary needs while keeping the creaminess intact. If you’re looking for a dairy-free version, coconut cream can also be used, but do a taste test to ensure it complements the peppers well.

In addition to the zucchini and bell peppers, this recipe is incredibly versatile. Feel free to add in other seasonal vegetables like mushrooms, cherry tomatoes, or even artichokes for an additional flavor dimension. Each vegetable contributes its unique taste, ensuring every bite is different and exciting.

Ingredients

Gather the following ingredients to prepare the dish.

Ingredients

12 oz pasta (like penne or fusilli)
2 large roasted red peppers, peeled and seeded
1 cup heavy cream
1 cup shredded mozzarella cheese
1 small zucchini, diced
1 bell pepper, diced (any color)
1 cup spinach, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Once you have gathered all your ingredients, you are ready to start preparing the dish!

Instructions

Follow these steps to create your delicious Roasted Red Pepper Veggie Pasta Bake.

Cook the Pasta

Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a blender, combine the roasted red peppers, heavy cream, garlic, and Italian seasoning. Blend until smooth and creamy.

Combine Ingredients

In a large bowl, mix the cooked pasta, sauce, diced zucchini, bell pepper, and spinach. Season with salt and pepper to taste.

Bake the Dish

Transfer the pasta mixture to a greased baking dish. Top with mozzarella and parmesan cheese. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.

Serve and Enjoy

Remove from the oven and allow it to cool for a few minutes before serving. Enjoy your delicious pasta bake!

Your Roasted Red Pepper Veggie Pasta Bake is ready to serve! Pair it with a light salad for a complete meal.

Pro Tips

Feel free to add any leftover roasted vegetables to the pasta for extra flavor. For a vegetarian twist, replace the heavy cream with a cashew cream for a dairy-free option.

Serving Suggestions

To elevate this dish, garnish with fresh herbs such as basil or parsley before serving. A squeeze of lemon juice can also brighten the overall flavor, giving it an unexpected zing that pairs well with the richness of the sauce. I often like to serve it alongside a simple green salad tossed with a vinaigrette to balance the richness.

For an added texture contrast, consider topping the pasta bake with breadcrumbs mixed with olive oil and herbs before baking. This will turn golden and crispy in the oven, giving your dish a delightful crunch. Alternatively, try adding some crushed red pepper flakes for a spicy kick!

Storing and Reheating Tips

This Roasted Red Pepper Veggie Pasta Bake can be made ahead of time and stored in the refrigerator for up to 3 days. Just prepare the dish until the baking step, then cover it tightly with foil or plastic wrap. When ready to bake, uncover and add a few extra minutes to the cooking time to account for the chill from the fridge.

If you're looking to freeze this dish, it's best to do so before baking. Allow the assembled pasta bake to cool completely, then wrap it tightly and place it in the freezer for up to 3 months. When you're ready to enjoy, simply thaw it in the fridge overnight and bake as directed. Reheating individual portions in the microwave usually works well, too, though I recommend adding a splash of water if it seems dry.

Questions About Recipes

→ Can I use gluten-free pasta for this recipe?

Absolutely! Gluten-free pasta works just fine, though cooking times may vary, so check the package instructions.

→ Can I prepare this dish in advance?

Yes, you can assemble the pasta bake ahead of time and store it in the refrigerator. Just add about 10 minutes to the baking time if baking straight from the fridge.

→ What variations can I make to this recipe?

You can swap in your favorite vegetables, such as mushrooms or broccoli, and you can also use different types of cheese to customize the flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.