Sheet Pan Roasted Vegetable Pasta Bake

• 12 oz pasta (rotini or penne)
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss pasta, cherry tomatoes, zucchini, bell peppers, onion, garlic, olive oil, oregano, basil, salt, and pepper on a large sheet pan.
3. 3 Spread the mixture into an even layer.
4. 4 Roast for 20 minutes.
5. 5 Remove from oven and stir.
6. 6 Sprinkle mozzarella and Parmesan cheeses over the top.
7. 7 Return to oven and bake for another 15-20 minutes, until pasta is cooked and cheese is bubbly.
8. 8 Top with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, add a handful of fresh spinach in the last 5 minutes of baking.
• If you prefer a saucier bake, stir in 1/2 cup marinara sauce before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warm.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple green salad for a complete meal.

FAQ