Why You’ll Love This Recipe

This recipe is an easy way to get your veggies while enjoying a rich, cheesy pasta dish. The combination of squash, zucchini, peppers, mushrooms, and onions roasted in olive oil brings out natural sweetness and depth of flavor. Spicy marinara adds a kick, and the mozzarella cheese pearls melt beautifully to create a creamy, indulgent topping. It’s a versatile dish that can be customized with your favorite vegetables or extra spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups uncooked spiral pasta
1 medium yellow summer squash
1 small zucchini
1 medium sweet red pepper
1 medium green pepper
1 tablespoon olive oil
1 small red onion, halved and sliced
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 jar (24 ounces) spicy marinara sauce
8 ounces fresh mozzarella cheese pearls
Optional: Grated Parmesan cheese and julienned fresh basil

Directions

Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
Chop the squash, zucchini, and peppers into bite-sized pieces. In a large skillet, heat olive oil over medium heat. Add onions, mushrooms, and chopped vegetables. Season with salt, pepper, and crushed red pepper flakes. Sauté for 5–7 minutes until vegetables are slightly softened.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and spicy marinara sauce. Stir until evenly coated.
Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella cheese pearls evenly on top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from oven and optionally sprinkle with grated Parmesan cheese and fresh basil before serving.

Servings and Timing

Makes about 6 servings
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Add other vegetables such as broccoli, eggplant, or spinach.
Use vegan cheese for a dairy-free version.
Swap spicy marinara for mild marinara if you prefer less heat.
Mix in cooked Italian sausage or chicken for a non-vegetarian option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave. For best results, cover with foil to prevent the top from drying out.

FAQs

Can I prepare this dish ahead of time?

Yes, assemble the pasta bake ahead and refrigerate for up to 24 hours before baking.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Can I use different pasta shapes?

Yes, penne, rotini, or rigatoni work well in this dish.

How spicy is this pasta bake?

The crushed red pepper and spicy marinara add moderate heat. Adjust the spice to taste by reducing or increasing red pepper flakes.

Can I make this gluten-free?

Use gluten-free pasta to make this dish gluten-free.

Conclusion

Spicy Veggie Pasta Bake is a colorful, hearty, and satisfying vegetarian meal that’s perfect for family dinners, meal prep, or gatherings. With tender roasted vegetables, flavorful spicy marinara, and gooey melted mozzarella, it’s a comforting dish that everyone will love. Optional toppings like fresh basil and Parmesan cheese make it even more delicious and visually appealing.