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: 6 servings
Ingredients: 250g pasta (penne or fusilli); 2 large red bell peppers; 1 medium zucchini, diced; 1 cup spinach, chopped; 1 small onion, diced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper, to taste; Olive oil, for roasting

Highlighted under: Natural Recipes

I love creating dishes that celebrate fresh, vibrant flavors, and this Roasted Red Pepper Veggie Pasta Bake is one of my favorites! From the moment I took my first bite, I knew it was a winner. The smoky sweetness of the roasted peppers pairs perfectly with the tender pasta and savory vegetables. Not only is it a feast for the taste buds, but it also makes for a stunning centerpiece at any gathering. Plus, it's easy to whip up and packed with nutrients, making it a wholesome choice for family dinners.

Created by

Aileen Prescott

Last updated on 2026-01-19T23:17:34.828Z

When I first experimented with this recipe, I discovered that roasting red peppers really enhances their flavor, giving the dish a rich depth that’s hard to resist. The combination of roasted vegetables, creamy cheese, and pasta creates a delicious texture that everyone in my home loves. I recommend taking the extra minute to roast your peppers for maximum flavor.

One dinner night, I decided to add some leftover vegetables from the fridge, which included zucchini and spinach. Not only did it add extra nutrition, but it also made the bake even more colorful and inviting. This simple adjustment turned my original recipe into a versatile meal that I can adapt based on what I have on hand!

        Why You'll Love This Recipe
        Smoky and sweet flavor from roasted red peppers
Packed with nutritious veggies for a healthy meal
Comforting and cheesy pasta goodness
Easily customizable based on your favorite vegetables

      

The Importance of Roasting

Roasting the red bell peppers is a crucial step that enhances the depth of flavor in this dish. By exposing the peppers to high heat, we caramelize their natural sugars, resulting in a rich, smoky sweetness that infuses the whole pasta bake. I recommend watching closely towards the end of the roasting time; they should be tender with slightly charred edges. This not only adds flavor but also improves the texture, making the peppers melt beautifully into the sauce.

Once roasted, peeling the skins off the peppers may seem tedious, but it's essential for achieving a smooth sauce. The skins can be tough and bitterness, and removing them ensures a velvety consistency. If you find the skin clinging stubbornly to the flesh, try placing the roasted peppers in a bowl covered with plastic wrap for 10 minutes. The steam will help loosen the skins, making them easier to peel.

Cheese Choices and Techniques

Choosing the right cheeses can elevate your Roasted Red Pepper Veggie Pasta Bake. Ricotta brings creaminess, while mozzarella offers gooey, stretchy goodness. For a more intense flavor, consider substituting smoked Gouda for half of the mozzarella. This will add an extra layer of complexity to the dish. Make sure to use freshly grated Parmesan instead of pre-grated to ensure it melts evenly and avoids a grainy texture.

When layering the cheese, be generous with the toppings to achieve that golden, bubbly crust. Baking at the right temperature—190°C (375°F) for about 20 minutes—ensures that both the pasta is heated throughout and the cheese develops a beautiful, golden caramelization on top. Make sure to check the dish halfway through—if the top is browning too quickly, you can loosely cover it with aluminum foil.

Ingredients

Pasta and Vegetables

250g pasta (penne or fusilli)
2 large red bell peppers
1 medium zucchini, diced
1 cup spinach, chopped
1 small onion, diced

Sauce and Toppings

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Olive oil, for roasting

Serve with a sprinkle of fresh basil for added flavor!

Instructions

Roast the Peppers

Preheat your oven to 200°C (400°F). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with olive oil and roast for about 20 minutes, until they are tender and slightly charred.

Prepare the Pasta

While the peppers are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

Make the Sauce

Once roasted, remove the peppers from the oven and let them cool slightly. Peel off the skin and blend the peppers with ricotta cheese, garlic, and season with salt and pepper to taste.

Combine and Bake

In a large bowl, combine the cooked pasta, chopped zucchini, spinach, and the roasted pepper sauce. Add half of the mozzarella and Parmesan cheese, mix well, and transfer to a baking dish. Top with the remaining cheese and bake at 190°C (375°F) for 20 minutes or until bubbly and golden.

Let the bake sit for a few minutes before serving.

Pro Tips

For a spicy kick, consider adding some red pepper flakes to the sauce or mixing in sliced jalapeños before baking.

Make-Ahead and Storage Tips

This Roasted Red Pepper Veggie Pasta Bake is ideal for meal prepping. You can prepare the entire dish up to the baking stage a day in advance. Simply cover it tightly with plastic wrap and store it in the fridge. When you're ready to bake, it's best to let it come to room temperature for about 30 minutes before popping it in the oven. This ensures even cooking and helps achieve that desired bubbly texture.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in a microwave-safe dish, drizzling a bit of water over the top to maintain moisture, and heat at medium power until warmed through. If reheating the entire dish, cover with foil and heat at 180°C (350°F) until thoroughly heated, about 15-20 minutes.

Variations and Dietary Adaptations

You can easily customize this pasta bake to suit different dietary needs. For a gluten-free version, substitute regular pasta with gluten-free penne or fusilli. This ensures the dish remains wholesome and enjoyable for those with gluten intolerance. Additionally, if you're looking to pack in even more nutrients, consider adding cooked lentils or chickpeas for extra protein and fiber without compromising flavor or texture.

If you prefer a vegan option, replace the ricotta and mozzarella with cashew cheese or a store-bought vegan cheese alternative. Keep in mind that flavor might vary, so adding nutritional yeast can enhance the cheesy taste while keeping it dairy-free. Also, swap out the eggs in any recipe variations with a flaxseed meal mixed with water if a binding agent is needed.

Questions About Recipes

→ Can I make this pasta bake ahead of time?

Absolutely! You can prepare the pasta and sauce ahead of time and store them separately in the refrigerator. Just combine and bake when you're ready to serve.

→ What other vegetables can I use?

Feel free to use any of your favorite vegetables like mushrooms, broccoli, or bell peppers. Just make sure to adjust the cooking time if needed.

→ 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.

→ Can I make this dish vegan?

Yes! Substitute ricotta and mozzarella with vegan alternatives and use nutritional yeast for a cheesy flavor.