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: 4.0
Ingredients: 8 oz pasta of your choice (penne or fusilli work well); 2 large roasted red peppers (jarred or homemade); 1 cup heavy cream; 1 medium zucchini, diced; 1 cup fresh spinach; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; Salt and pepper to taste; Olive oil for drizzling; Fresh basil for garnish

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I absolutely love the blend of flavors in this Roasted Red Pepper Veggie Pasta Bake! The creamy sauce, rich in roasted red peppers, creates a comforting dish that will instantly lift your spirits. The addition of fresh vegetables not only adds color but also enhances the nutritional value of the dish. Each forkful is packed with taste and texture, making it a satisfying meal for any occasion. Whether it's a weeknight dinner or a gathering with friends, this pasta bake will surely impress everyone around the table.

Created by

India Rutherford

Last updated on 2026-01-21T18:02:35.092Z

During my last kitchen experiment, I decided to combine my love for roasted red peppers with pasta, and the result was magical. Roasting the peppers intensifies their sweetness, while blending them into a creamy sauce gives it a luscious texture. I also played around with various veggies, and I found that zucchini and spinach work perfectly together, adding freshness that complements the richness of the sauce.

One key tip I discovered is to pre-cook the pasta until it's just al dente. This ensures that it doesn’t get mushy while baking. The combination of everything, baked to perfection, results in a delightful dish bursting with flavor and the perfect amount of creaminess. Trust me, you’ll want to keep this recipe on repeat!

        Why You'll Love This Recipe
        Creamy roasted red pepper sauce that’s full of flavor
Loaded with fresh vegetables for a nutritious boost
Easily customizable with your favorite pasta shapes

      

The Creamy Roasted Red Pepper Sauce

The star of this dish is undeniably the creamy roasted red pepper sauce. Roasting the peppers brings out their natural sweetness and depth of flavor, enhancing the overall richness of the sauce. When blended with heavy cream, it creates a silky texture that clings beautifully to the pasta, ensuring every bite is packed with that vibrant, smoky taste. I recommend using high-quality jarred roasted peppers if you’re short on time, but if you have the chance to roast them yourself, don’t miss it—it adds an incredible dimension to the dish.

It's important to ensure that your sauce is well-seasoned. After blending, taste and adjust with additional salt, pepper, or even a pinch of red pepper flakes if you like a bit of heat. The sauce should be velvety and glossy, creating a tantalizing aroma that fills your kitchen. If the consistency is too thick, a splash of pasta cooking water can help loosen it up, making it easier to coat your pasta.

Choosing the Right Pasta

While this recipe suggests using penne or fusilli, feel free to experiment with different pasta shapes. Larger shapes like rigatoni or campanelle can hold more sauce and veggies, creating a delightful bite. Keep in mind that cooking times may vary, so adjust accordingly—always refer to the package instructions for the best results. For a gluten-free version, consider using chickpea or lentil pasta, which adds an extra protein boost.

When cooking the pasta, aim for al dente, which means it should still have a slight bite. This is crucial because the pasta will continue to cook in the oven. Overcooking it at this stage will result in mushy pasta in your finished dish. To prevent this, I recommend checking the pasta a minute or two before the suggested cooking time to find that perfect balance.

Make-Ahead and Storage Tips

This Roasted Red Pepper Veggie Pasta Bake is a fantastic make-ahead meal! You can prepare the entire dish in advance, then cover and refrigerate it for up to 24 hours before baking. This not only saves time but also allows the flavors to meld beautifully. If you prefer to freeze it, assemble the bake and wrap it tightly with plastic wrap and aluminum foil—just be sure to do this before baking. It can be stored in the freezer for up to three months.

When you're ready to enjoy your pasta bake, thaw it overnight in the refrigerator before baking. Adjust the baking time by about 10-15 minutes for a chilled dish, so it's heated thoroughly and the top is golden. Leftovers can be stored in an airtight container in the refrigerator for up to four days and are great reheated in the oven or microwave—just add a splash of cream or water to keep it moist.

Ingredients

To make this flavorful pasta bake, gather the following ingredients:

Ingredients

8 oz pasta of your choice (penne or fusilli work well)
2 large roasted red peppers (jarred or homemade)
1 cup heavy cream
1 medium zucchini, diced
1 cup fresh spinach
1/2 cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Olive oil for drizzling
Fresh basil for garnish

Once you have all the ingredients, you’re ready to start cooking!

Instructions

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

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Pasta

Boil the pasta in salted water according to package instructions until al dente, then drain and set aside.

Prepare the Sauce

In a blender, combine the roasted red peppers, heavy cream, garlic powder, salt, and pepper. Blend until smooth.

Mix Everything

In a large bowl, combine the cooked pasta, diced zucchini, fresh spinach, and the red pepper sauce. Mix well.

Assemble and Bake

Transfer the mixture to a greased baking dish, sprinkle with Parmesan cheese, and drizzle with olive oil. Bake for 25-30 minutes until bubbly.

Garnish and Serve

Remove from the oven, garnish with fresh basil, and enjoy your delicious dish!

Let the bake cool for a few minutes before serving to allow the flavors to meld.

Pro Tips

You can swap out the vegetables for whatever you have on hand! Broccoli, bell peppers, or mushrooms would also work wonderfully.

Serving Suggestions

Pair this hearty pasta bake with a crunchy green salad dressed in a light vinaigrette to balance the richness of the dish. A few slices of crusty bread or garlic bread can elevate your meal even further, perfect for scooping up creamy remnants left on the plate. Feel free to add grilled chicken or roasted vegetables on the side for additional protein and nutrients.

For a special touch, sprinkle some extra freshly grated Parmesan or crumbled feta cheese over the top just before serving. You might also consider a drizzle of balsamic glaze for a bit of acidity, which contrasts beautifully with the creaminess of the sauce.

Variations and Customizations

This pasta bake is super versatile! You can easily swap in your favorite vegetables according to the season or your dietary preferences. Consider adding roasted eggplant, bell peppers, or mushrooms for an earthier flavor. If you want to add a protein element, diced cooked chicken or chickpeas can be mixed in with the pasta for a more filling meal.

If you're looking to lighten the dish, substitute the heavy cream with a mix of Greek yogurt and a splash of milk for a healthier option that still retains creaminess. Alternatively, try adding a tablespoon of nutritional yeast for a cheesy flavor without dairy. Don't hesitate to get creative; this recipe serves as a fantastic base to explore different flavor profiles!

Questions About Recipes

→ Can I make this pasta bake ahead of time?

Absolutely! You can prepare the dish in advance, store it in the refrigerator, and bake it just before serving.

→ What can I use instead of heavy cream?

You can substitute heavy cream with a mixture of Greek yogurt and milk for a lighter sauce.

→ Can I freeze leftovers?

Yes! You can freeze the baked pasta for up to three months. Just thaw it in the refrigerator before reheating.

→ Is this dish vegetarian-friendly?

Yes, this pasta bake is fully vegetarian as it contains no meat products.