Go Back
+ servings
Vegetable baked pasta getting scooped out with a black spatula

Baked Vegetable Pasta

Vegetarian baked pasta is a very delicious, hearty, and satisfying pasta recipe. Loaded with vegetables and cheese it's a home-cooked comfort food perfect for Meatless meals.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 503kcal


  • 400 gms uncooked pasta
  • 1.5 cups diced bell pepper any color is fine
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup sliced onion
  • 1/2 cup diced mushrooms
  • 1/2 cup diced eggplant
  • 3.5 cups marinara sauce home-made/ store-bought
  • 3 cups shredded Mozzarella cheese adjust as per your liking
  • 1 tbsp dried Italian herbs mix
  • 1/2 teaspoon black pepper powder
  • Salt as per taste
  • 1 tbsp olive oil


  • Spread all the vegetables on a baking tray. Drizzle olive oil, salt, and pepper. Toss and bake in a pre-heated oven at 200 degrees Celcius for 15-18 minutes.
  • While the vegetables are getting baked, boil salted water in a large pot. Add pasta. Since the pasta will also be baked later, take out 1-2 minutes before it's completely cooked
  • In a large bowl mix pasta, vegetables, Italian herbs, marinara sauce, and 1 cup of cheese. Toss well.
  • Spread this mixture on a baking dish. Spread the remaining cheese on top. Bake for 20 minutes at 200 degrees Celcius or until the cheese top gets golden brown patches.


  • You may also use different squash, carrots, green peas or whichever vegetable is available in the season.
  • Instead of using only mozzarella, a combination of different cheese can also be used in this dish.


Calories: 503kcal | Carbohydrates: 66g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1114mg | Potassium: 922mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1285IU | Vitamin C: 59mg | Calcium: 349mg | Iron: 3mg