Creamy Vegetable Pasta Bake Recipe – Easy Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Creamy Vegetable Pasta Bake Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Creamy Vegetable Pasta Bake is exactly that – a hug in a dish! I first made this when I was craving something warm and cheesy on a chilly evening, and it’s been a family favorite ever since. It’s the perfect weeknight dinner or a lovely dish to bring to a potluck. Let’s get cooking!

Why You’ll Love This Recipe

This pasta bake is seriously a winner. It’s packed with colorful veggies, coated in a creamy, dreamy sauce, and topped with bubbly, golden mozzarella. Plus, it’s surprisingly easy to throw together. It’s a fantastic way to sneak in some extra vegetables, and honestly, who can resist a good pasta bake? It’s pure comfort food at its finest.

Ingredients

Here’s what you’ll need to make this deliciousness:

• ½ pound pasta (about 225g)
• 1 teaspoon olive oil (5ml)
• 1 tablespoon butter (15ml)
• 2 garlic cloves, minced
• 1 small red onion, chopped
• 1 small zucchini squash, chopped
• 1 small red pepper, chopped
• 1 small yellow pepper, chopped
• 1 cup sliced mushrooms (approx. 100g)
• ¾ cup broccoli florets (approx. 75g)
• 10-12 grape tomatoes, halved
• 1 teaspoon Italian seasoning (5ml)
• ½ teaspoon dried basil (2.5ml)
• ½ teaspoon dried oregano (2.5ml)
• ½ teaspoon red chili flakes (optional)
• 1 tablespoon heavy cream (15ml)
• 1.25 cups pasta sauce (approx. 300ml) – I love using Ragu!
• 6-8 oz fresh mozzarella cheese, sliced (approx. 170-225g)
• 3 tablespoons shredded parmesan cheese (approx. 25g)

Ingredient Notes

A few little things that make a big difference in this recipe:

• Italian Herbs: Don’t skimp on the Italian seasoning! It really brings that classic Italian flavor. I like to use a blend of basil, oregano, rosemary, and thyme.
• Mozzarella Magic: Fresh mozzarella is key here. It melts beautifully and has a much better flavor than pre-shredded.
• Ragu Sauce: I’ve always been a fan of Ragu for its rich tomato flavor. It’s a staple in my pantry! Feel free to use your favorite brand, though. A good quality sauce really elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Then, get a pot of salted water boiling and cook your pasta for 9-10 minutes, until it’s al dente. Drain it well and set it aside.
2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and chopped red onion and sauté for about a minute, until fragrant.
3. Now, toss in the broccoli and mushrooms. Cook for another 2 minutes, then season with salt, pepper, Italian seasoning, and those chili flakes if you’re feeling a little spicy!
4. Add the zucchini, red pepper, yellow pepper, and halved grape tomatoes to the skillet. Cook until the veggies are slightly softened, about 5-7 minutes. Stir in the heavy cream for extra richness.
5. In a large bowl, combine the cooked pasta with about ¾ cup of your Ragu sauce and the vegetable mixture. Give it a good stir to make sure everything is well combined.
6. Time to layer! Spread about ½ cup of sauce in the bottom of a baking dish. Add half of the pasta mixture, then top with slices of mozzarella. Repeat with the remaining pasta and sauce.
7. Spread the remaining sauce over the top and sprinkle with the remaining mozzarella and parmesan cheese.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly. For a golden, slightly crispy crust, broil for the last 3-4 minutes – but watch it closely so it doesn’t burn!
9. Garnish with fresh basil and serve hot. Enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go, as it will continue to cook in the oven.
• Chop your veggies into similar sizes so they cook evenly.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is super versatile. Here are a few ideas to customize it:

• Vegetarian Boost: Add spinach, kale, or bell peppers for an even more veggie-packed bake. My friend Sarah always adds a can of drained artichoke hearts!
• Spice Level Adjustment: If you’re not a fan of heat, skip the chili flakes. Or, if you like things extra spicy, add a pinch of cayenne pepper.
• Cheese Variations: Swap out the mozzarella for provolone, Monterey Jack, or even a blend of Italian cheeses.
• Pasta Shapes: Penne, rotini, or farfalle all work beautifully in this bake. My kids prefer shells because they hold the sauce so well!

Serving Suggestions

This Creamy Vegetable Pasta Bake is fantastic on its own, but it’s even better with a side salad and some crusty bread for soaking up all that delicious sauce. A simple green salad with a vinaigrette dressing is perfect.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

1. Can I make this pasta bake ahead of time?

Absolutely! You can assemble the bake up to a day in advance and store it covered in the refrigerator. Just add about 10-15 minutes to the baking time.

2. What type of pasta works best in this recipe?

Penne, rotini, and farfalle are all great choices. Any short pasta with ridges or grooves will hold the sauce nicely.

3. Can I use a different sauce instead of Ragu?

Yes, definitely! Feel free to use your favorite pasta sauce. A marinara or tomato-basil sauce would also be delicious.

4. How can I adjust the spice level of this dish?

Simply adjust the amount of red chili flakes you use, or omit them altogether.

5. Is it possible to freeze leftover pasta bake?

Yes, you can freeze it! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.