Vegetable Baked Pasta with Mozzarella Recipe

If you’re looking for a cozy, comforting dinner that feels hearty but still sneaks in a rainbow of veggies, you’ve got to try this Vegetable Baked Pasta with Mozzarella Recipe. I absolutely love how the mozzarella melts into the bubbly pasta, wrapping every bite in cheesy goodness while the vegetables keep it fresh and satisfying. When I first made this, my family went crazy for it—and honestly, I think you’ll feel the same once you taste it. It’s easy to whip up, customizable, and perfect for any night when you want something wholesome without a ton of fuss.

this …

Ingredients You’ll Need

The blend of pasta, fresh veggies, and gooey mozzarella is what makes this Vegetable Baked Pasta with Mozzarella Recipe so special. Each ingredient brings its own layer of flavor and texture, and trust me, using fresh mozzarella really changes the game compared to shredded cheese.

• Rotini pasta: I love rotini here because the little spirals hold onto sauce and veggies nicely.
• Olive oil: For sautéing the veggies and adding a subtle richness.
• Baby bella mushrooms: They bring earthiness and meaty texture.
• Cauliflower florets: Adds a mild crunch and keeps it wholesome.
• Garlic cloves: Finely chopped for that aromatic punch.
• Red pepper flakes: For just the right touch of heat—adjust to your liking!
• Italian seasoning (optional): If you have it, it amps up the herb flavor beautifully.
• Cherry tomatoes: They burst with sweetness and balance the savory elements.
• Spinach leaves: Packed and chopped, they wilt down perfectly into the sauce.
• Tomato sauce: Use your favorite kind—homemade or store-bought both work fine.
• Fresh mozzarella: Diced so it melts into stringy, gooey layers throughout the bake.
• Basil and parmesan: For garnishing and adding an extra punch of flavor at the end.

Variations

This Vegetable Baked Pasta with Mozzarella Recipe is such a great base—you can easily make it your own depending on what’s in season or what your family prefers. I’ve tried swapping in different veggies or even using vegan cheese, and it still turns out delicious.

• Add Protein: I sometimes add cooked Italian sausage or shredded chicken for a non-vegetarian boost.
• Go Vegan: Try omitting the mozzarella or swapping for a plant-based alternative—I’ve done this with great results.
• Seasonal Veggies: Swap cauliflower for broccoli or add zucchini when it’s summer—you’ll love the freshness.
• Spice it Up: Increase red pepper flakes or add some smoked paprika if you want extra warmth.

How to Make Vegetable Baked Pasta with Mozzarella Recipe

Step 1: Parboil the Pasta

Start by boiling salted water and cooking the rotini pasta for just half of the recommended time—around 3-4 minutes. It should still be firm in the center because we’ll finish cooking it in the oven. Drain the pasta and set it aside. This step prevents mushy pasta later, which I learned after a few overcooked batches!

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium-high heat. Toss in the mushrooms and cauliflower, cooking for about 3-4 minutes until they soften. Season with salt, pepper, and red pepper flakes. Then stir in Italian seasoning and chopped garlic, cooking another 3-4 minutes to release those amazing flavors. Lastly, add the cherry tomatoes and cook for 2 minutes, then fold in the chopped spinach just until it wilts. Turning off the heat now stops the spinach from getting soggy.

Step 3: Combine Pasta, Sauce & Veggies

Pour the tomato sauce into the skillet with the veggies, then add the parboiled pasta. Stir everything carefully to coat the pasta evenly and mix in all the flavors. When I do this, it’s such a satisfying moment seeing all those colors come together.

Step 4: Layer and Bake

Spread half of the pasta mixture into a casserole dish, then scatter half of the diced mozzarella on top. Add the rest of the pasta, then cover with the remaining cheese. Pop it into your preheated 375°F oven for 18-20 minutes, or until it’s bubbling and the mozzarella on top looks beautifully golden. That caramelized, cheesy crust is the goal—my family always cheers when it’s out of the oven!

Pro Tips for Making Vegetable Baked Pasta with Mozzarella Recipe

How to Serve Vegetable Baked Pasta with Mozzarella Recipe

Garnishes

I always top this dish with fresh basil leaves and a sprinkle of parmesan cheese—both add a lovely fresh punch and a bit of salty complexity that rounds out the flavors perfectly. If you want to fancy it up, a drizzle of good-quality olive oil right before serving is magic.

Side Dishes

Sometimes I serve this Vegetable Baked Pasta with Mozzarella Recipe alongside a crisp green salad with lemon vinaigrette to balance the richness. Garlic bread or a crusty baguette also pairs wonderfully for sopping up any leftover sauce—because trust me, you’ll want every last bite.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins for a charming, personalized touch. It’s fun to sprinkle a little extra fresh herb on top right before serving and pair it with a glass of red wine. It turns this humble baked pasta into a dinner party winner every time.

Make Ahead and Storage

Storing Leftovers

Leftover vegetable baked pasta is even better the next day! I usually store it in an airtight container in the fridge for up to 3 days. Just keep in mind that the mozzarella will firm up, but reheating brings back some of that gooey charm.

Freezing

I’ve frozen this dish successfully by letting it cool completely, then wrapping it tightly in foil and freezing for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for the best texture.

Reheating

Reheat leftovers covered in the oven at 350°F for about 15-20 minutes, until warmed through and the cheese is melted again. You can also microwave it covered in short bursts, but the oven method keeps the texture better.

FAQs

Final Thoughts

This Vegetable Baked Pasta with Mozzarella Recipe has become one of my go-to dishes whenever I want something comforting yet wholesome. It’s a family favorite that feels like a warm hug in food form, and the cheesy, veggie-packed layers mean everyone leaves the table happy. Honestly, I recommend giving it a try on your next cozy night in—you might just find yourself making it again (and again!).

Print