Herb Roasted Veggie Pasta Bake

Name: Herb Roasted Veggie Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups pasta (penne or fusilli); 1 zucchini, diced; 1 bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 cup mushrooms, sliced; 1 red onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 tablespoons olive oil; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Herb Roasted Veggie Pasta Bake, especially on cozy evenings when I want something comforting yet healthy. The combination of roasted vegetables with pasta and herbs creates a harmony of flavors that fills the kitchen with an irresistible aroma. What I enjoy the most is how versatile it is; you can use any seasonal vegetables you have on hand. Plus, it’s perfect for meal prepping, as it tastes even better the next day after the flavors meld together!

Created by

Daisy Webb

Last updated on 2026-01-18T02:07:23.101Z

When I first created this Herb Roasted Veggie Pasta Bake, I was inspired by my love for roasted vegetables and a desire to eat something hearty yet nutritious. I remember experimenting with different herbs and spices, and the final blend of thyme, rosemary, and garlic really made the dish shine. Roasting the veggies not only enhances their natural sweetness but also adds a nice caramelized texture that pairs beautifully with the pasta.

One key tip I learned along the way is to undercook the pasta just slightly before baking it. This way, it absorbs the delicious sauce as it cooks in the oven, resulting in a creamy and flavorful bake. The outcome was a delightful dish that has quickly become a favorite among friends and family at gatherings!

        Why You Will Love This Recipe
        Bursting with fresh flavors from roasted vegetables
Creamy and cheesy texture that comforts the soul
Easy to customize with any favorite veggies
Great for meal prep and reheats well
Perfect dish for sharing at gatherings or family dinners

      

The Role of Fresh Herbs

Fresh herbs can elevate the flavor of your Herb Roasted Veggie Pasta Bake significantly. In this recipe, dried thyme and rosemary create a warm, earthy base for the dish. If you happen to have fresh herbs on hand, feel free to substitute them; just use about three times more. A handful of fresh thyme and rosemary chopped finely can brighten the dish even further, enhancing the aroma while it bakes.

Beyond thyme and rosemary, consider throwing in some fresh parsley or oregano for added complexity. I recommend adding herbs during both the roasting of the vegetables and the mixing stage to maximize their flavor. Just remember that fresh herbs should be added towards the end of the cooking process to keep their vibrant flavors intact.

Customizing Your Pasta Bake

One of the best aspects of this recipe is its versatility. You can easily swap ingredients to suit your taste or the season. For example, try using seasonal vegetables like asparagus in spring or butternut squash in the fall. If bell peppers are not your favorite, swap them out for some fresh spinach or kale, which will provide vibrant color and a hefty dose of nutrients.

Additionally, you can adjust the type of cheese used. If you’re looking for a sharper flavor, consider adding aged cheddar or gouda. Vegan cheese alternatives can also work well here; just keep an eye on the meltability and adjust cooking time if necessary to achieve that perfect gooey texture.

Storing and Reheating Your Bake

If you're looking to meal prep, this Herb Roasted Veggie Pasta Bake is a fantastic choice. After baking, allow it to cool completely before covering it tightly with foil or transferring it to an airtight container. It can last up to 4 days in the refrigerator. When you're ready to enjoy leftovers, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This reheating method preserves the textures much better than a microwave.

For longer storage, consider freezing the pasta bake. Portion it into single servings to make it easy to grab what you need. Wrap portions tightly in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator overnight before reheating. This method keeps it fresher for up to 3 months.

Ingredients

Gather the following ingredients for your Herb Roasted Veggie Pasta Bake:

Ingredients

2 cups pasta (penne or fusilli)
1 zucchini, diced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
1 red onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

Mix all ingredients together in a large bowl before baking.

Instructions

Follow these steps to create your delicious Herb Roasted Veggie Pasta Bake:

Preheat and Prepare

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, mushrooms, red onion, and minced garlic. Drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper.

Toss until the vegetables are well coated.

Roast the Vegetables

Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and lightly browned.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions, but reduce the cooking time by 2 minutes to ensure it remains slightly firm. Drain and set aside.

Combine and Bake

In a large mixing bowl, combine the roasted vegetables, cooked pasta, half of the mozzarella, and half of the Parmesan. Stir until everything is evenly mixed. Transfer to a greased baking dish and top with the remaining cheese.

Bake Until Golden

Bake in the oven for about 10 minutes or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes before serving.

Garnish and Enjoy

Serve warm, garnished with fresh basil, and enjoy your hearty Herb Roasted Veggie Pasta Bake!

Feel free to serve with a side salad for a complete meal.

Pro Tips

To make this dish even more nutritious, consider adding a handful of spinach or kale to the mixture before baking. These greens wilt down perfectly and enhance the flavor and texture. You can also substitute the cheeses with a vegan alternative for a plant-based version that's just as satisfying!

Troubleshooting Common Issues

One common issue with pasta bakes is overcooking the pasta. Since this dish is baked after boiling the pasta, it's important to undercook it slightly during the initial boiling phase—about 2 minutes less than the package suggests. This helps prevent a mushy end result. If you find that your bake has turned out too dry or overcooked, consider serving it with a light drizzle of olive oil or a splash of vegetable broth to add moisture when serving.

Another potential problem is uneven cooking of the vegetables. To avoid this, cut them into uniform sizes for even roasting. If you notice some veggies are browning faster than others, make sure to rearrange them halfway through cooking, or even remove well-cooked ones earlier. This will ensure that all vegetables reach that tender, flavorful finish at the same time.

Serving Suggestions

Serving this Herb Roasted Veggie Pasta Bake can be as versatile as the ingredients. Pair it with a light green salad drizzled with a tangy vinaigrette to balance the cheesy richness of the dish. You could also serve it with a side of garlic bread for a comforting family-style meal. If you want to elevate the dining experience, consider a sprinkle of red pepper flakes over the top just before serving for a spicy kick.

For special occasions, you can enhance this dish into a hearty main course by adding proteins. Grilled chicken or sautéed shrimp can be incorporated right before baking to turn this vegetarian bake into a protein-packed meal that is still full of vibrant vegetables.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can work, but be sure to thaw and drain them thoroughly to prevent excess moisture.

→ What other pasta shapes can I use?

You can use any pasta shape you prefer, but short types like macaroni or farfalle work best at holding the sauce and veggies.

→ How can I make it gluten-free?

Simply use gluten-free pasta and ensure all the other ingredients are gluten-free as well.

→ Can I prepare this dish in advance?

Absolutely! You can assemble the dish a day ahead, cover, and refrigerate. Just bake it when you're ready to serve.