My favorite vegetable lasagna inspires this super simple veggie pasta bake. It’s my attempt to make something just as delicious, while taking less time to prepare. I nailed it! I still love that lasagna, but when I’m short on time, I turn to this cheesy baked pasta. For more vegetable-heavy pasta recipes, see our veggie spaghetti and these veggie stuffed shells!
Key Ingredients
Pasta: I love ziti or rigatoni for baked pasta recipes. I used rigatoni in the photos. Vegetables: The vegetables you add to this pasta bake can be adapted based on seasonality or what is in your kitchen. I love the combination of onion, peppers, and mushrooms, but other vegetables work, too. Try zucchini, spinach, kale, and cubed eggplant. Pasta sauce: To make this extra easy, I use store-bought or homemade sauce stashed in my freezer. This red pasta sauce is my favorite homemade sauce (it tastes similar to Rao’s). Fennel and fresh basil: I sneak in a bit of extra flavor with fennel seeds and fresh basil. I love them! Ricotta and mozzarella cheese: The ricotta turns into pockets of creamy heaven and the mozzarella becomes melty and brown.
How to Make Veggie Baked Pasta
I start by partially cooking my vegetables in a skillet on the stove. I use the largest oven-safe skillet in my kitchen (it needs to fit all the pasta). If you don’t have a large enough skillet, you can always use a regular baking dish for the oven portion of the recipe. You’ll cook sliced onions, bell peppers, and mushrooms on the stovetop. While the veggies cook, cook your pasta in another pot. Then, combine the sauteed veggies, pasta, fresh basil, and sauce in the skillet. Before baking, sneak spoonfuls of creamy ricotta cheese into the pasta and vegetables, then add shredded cheese to the top. Bake the pasta until bubbly and enjoy!
Make Ahead Tips
Refrigerate the unbaked pasta for up to 2 days. Add a layer of parchment or wax paper, and then cover with foil to prevent the foil from reacting with the tomato sauce. The baked pasta freezes well. Let it cool completely on a rack before freezing, then wrap it well with foil (we use two layers). Defrost the frozen pasta overnight in the refrigerator and then bake at 400°F for about 1 hour. (I prefer baking and freezing the pasta instead of freezing uncooked pasta dishes.) 1 tablespoon extra virgin olive oil 1/2 medium onion, about 6 ounces 2 small bell peppers, about 8 ounces 8 ounces mushrooms, 1 ¼ cups sliced 1/2 teaspoon fennel seeds or ground fennel, see notes 3 cups homemade pasta sauce or use 1 (28oz) jar of store-bought sauce Handful of fresh basil leaves, torn or coarsely chopped 6 tablespoons (90g) ricotta cheese 2 cups (226g) shredded mozzarella cheese Salt and fresh ground black pepper 2Bring a large pot of salted water to a boil and cook the pasta. Check the package for the recommended cooking time, but cook the pasta two minutes less than the recommended time (it will continue to cook in the oven). 3Before draining the pasta, reserve 1/2 cup of the pasta water. 4While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices. 5Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello, cut into 1/4-inch cubes. 6Heat a wide skillet over medium-high heat. Add the oil, then add the mushrooms in one layer, and cook until browned on one side for 3 to 5 minutes. Stir, then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies soften and have some browned edges. 7Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each). 8Stir the fennel, pasta sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta. If the mixture seems dry, add a splash of the reserved pasta water. Combine the sauce and pasta in a bowl if the skillet is too small. Adjust with pasta water, and then add to a baking dish. 9Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta and vegetables, then top with the mozzarella cheese. 10Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
