Roasted Veggie Pasta Bake Recipe -
Roasted Veggie Pasta Bake Recipe

Roasted Veggie Pasta Bake

Recipe by  

"Family-friendly baked pasta can be made a day ahead and baked before dinner. A big hit in my family! The roasted vegetables add a lot of depth of flavor. You could add frozen spinach (defrosted) but my kids won't touch it with spinach."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 hr 25 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
  3. Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).
  4. While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  5. Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
  6. Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2011

This was SO fast and easy! I cheated and used a bag (750g) of mediterannian veggies that were already chopped and ready to go only taking the time to add an onion (as everything else was already in the mix). I also added a few more spices for personal preference, and used less chicken broth (I like the sauce thicker). I also didnt have bread crumbs so I crushed crutons in a ziplock bag and used that instead. The only thing I would change is to possibly add garlic to the roasted veggies. I can totally see this being made at my house often. **UPDATE** I used garlic in the veggies and it was PERFECT!

Most Helpful Critical Review
Sep 02, 2011

I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noodles (for example, I never eat soup containing pasta b/c it's always water-logged). By pre-cooking the pasta as the recipe instructs, the pasta was mushy. I think this recipe is flexible on what veggies you use--I did the eggplant and squash, but added green pepper, a few baby carrots and a chopped tomato. I only had half the cheese amount and it was plenty cheesy, but then again, I used "four cheese" alfredo sauce by Classico. Another downside is it requires a ton of dishes to be dirtied and it took quite a while between roasting the veggies and getting the casserole assembled. I think casseroles should be chuck it all in and pop it in the oven--easy, one dish.


20 Ratings

May 25, 2011

Very creamy, rich and extremely delicious. We didn't change anything, and it came out great!

Aug 15, 2011

I made some changes based on what I had at home. I used a vegetable spaghetti sauce and spaghetti noodles. It turned out great and my little kids ate it up!

Aug 19, 2011

Our family loved this! The second time I made it I modified a few things like I added chicken and used great value asparagus stir fry and it came out amazing also. This is a great recipe that you can adjust/modify

Aug 02, 2011

I made this as written, loved it! My picky 5 year old ate it and husband said it's a keeper. Might add tomatoes next time just because I love them in everything.

Apr 11, 2012

I made this recipe as is and it came out pretty good. How ever here are the changes I made which i think made it better. i just soaked the noodles in hot water but didnt cook them. This way when i drained and added the chicken and veggies and cheese and tossed it in the oven, the noodles didnt come out too mushy like another reviewer complained. I also didnt add any broth because i'd liked it to be creamer. I added mushrooms cuz i had them and added some garlic salt to the veggies when roasting. I also freeze any extra for up to 3 months and toss it back into the oven when i need dinner quick.

Oct 29, 2011

I added more zuchini and left out the eggplant, great recipe! Maybe not the healthiest wat to eat your veggies though will make it again.


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 965 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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