Roasted Vegetable Pasta Bake (Gluten Free)

This gluten free Roasted Vegetable Pasta Bake is packed with veggies! It's made with broccoli, spinach, ricotta cheese, and tomato sauce.

This Roasted Veggie Pasta Bake is peak vegetarian comfort food. It's made with roasted broccoli and bell peppers that are tossed with penne pasta and marinara sauce, then topped with a spinach ricotta mixture and shredded cheese and baked until hot and bubbly.

I love meals like this one that are both healthy and comforting. There's something so nice about throwing a bunch of tasty ingredients into a casserole dish, popping it into the oven, and ending up with a flavorful and hearty meal that requires minimal effort to prepare.

This pasta bake is great because it can be made ahead of time, stored in the refrigerator, and baked right before serving. Alternately, it can be frozen and served at a later time. It's always nice to have some freezer meals on hand.

It's made with roasted vegetables like broccoli and bell peppers. Roasting the veggies helps to bring out their natural sweetness and deepens the flavor of the dish.

This vegetarian pasta bake is also made with penne pasta, marinara sauce, ricotta cheese, spinach, and Kalamata olives. It tastes a bit like vegetable lasagna, but is easier to make.

Jump to:

• What Are The Best Vegetables For A Pasta Bake?
• Ingredients For Roasted Vegetable Pasta Bake
• How To Roast Vegetables
• Which Pasta Is Best For Pasta Bake?
• How To Keep Gluten Free Pasta From Getting Mushy?
• How To Prepare The Ricotta Mixture
• How To Make Roasted Vegetable Pasta Bake
• Which Cheese Is Best For Pasta Bake?
• What To Serve With Vegetarian Pasta Bake
• Can This Pasta Bake Be Made Ahead?
• How Long Does It Last In The Fridge?
• Can It Be Frozen?
• Roasted Vegetable Pasta Bake (Gluten Free)

What Are The Best Vegetables For A Pasta Bake?

The vegetables in this pasta bake are roasted, so it's best to choose veggies that have a similar roasting time.

This recipe is made with broccoli and bell peppers, both of which taste great roasted. The roasting process helps to caramelize the veggies, which deepens the flavor and brings out their natural sweetness.

You can swap out the broccoli and bell peppers for any vegetables that have a similar roasting time.

Here are some vegetables that are great for roasting:

• Mushrooms
• Zucchini
• Asparagus
• Onions
• Eggplant

The roasting process only takes about 15 minutes and is well worth the effort.

Ingredients For Roasted Vegetable Pasta Bake

Here's what you'll need to make it.

• 5 cups Broccoli Florets (equals 1 large head of broccoli)
• 2 Bell Pepper (red, yellow, or orange bell peppers are recommended)
• 4 Tbsp. Olive Oil (split)
• ¾ tsp. each Kosher Salt and Pepper (split)
• 1 cup Ricotta Cheese (full fat)
• 2 cups Fresh Spinach (chopped)
• 1 tsp. Garlic Powder
• 1 tsp. Italian Seasoning
• 1 package Gluten Free Penne Pasta (or regular penne pasta if not gluten free)
• 1 24 oz. jar Marinara Sauce
• ½ cup pitted Kalamata Olives (chopped)
• 1 cup Mozzarella Cheese (grated)
• ½ cup Parmesan or Asiago Cheese (grated)
• Cooking Spray
• Fresh Basil or Parsley for garnish (optional)

How To Roast Vegetables

The process of roasting the vegetables for this pasta bake is easy and only takes about 15 minutes.

It's important that the vegetables are relatively the same size so that they cook evenly and that they are slightly undercooked before adding to the pasta bake.

The vegetables will continue to cook in the pasta bake. It's best to undercook them a bit so that they do not become mushy in the baked pasta.

It's also important not to overcrowd the pan when roasting vegetables. Make sure there is enough room between the veggies so that they become roasted instead of steamed.

1. Start by heating the oven to 400 degrees Fahrenheit.
2. Cut 2 bell peppers (red, yellow, orange, or any sweeter bell peppers work great) into chunks. Remove the seeds and membranes and discard.
3. Cut a large head of broccoli into florets, making sure that they are relatively the same size to ensure that they cook evenly.
4. Place the broccoli florets onto a large baking sheet and drizzle with 3 Tbsp. of olive oil. Sprinkle ¼ tsp. each kosher salt and pepper over the broccoli and toss until completely coated.
5. Place the chopped bell peppers onto a second large baking sheet. Drizzle with 1 Tbsp. olive oil. Sprinkle with ¼ tsp. each kosher salt and pepper and toss until completely coated.
6. Place the baking sheets in the oven and roast for 15 minutes. Remove and set aside.

Which Pasta Is Best For Pasta Bake?

In general, it's best to use a hearty variety of short pasta for a pasta bake. Penne or ziti are great choices because their shape clings nicely to the pasta sauce and they hold up to the cooking process without falling apart.

This recipe is gluten free and calls for gluten free penne or ziti pasta. I recommend a high quality brand of brown rice penne pasta such as Jovial or Tinkyada.

Feel free to use regular penne or ziti pasta if gluten is not an issue for you.

How To Keep Gluten Free Pasta From Getting Mushy?

When making gluten free pasta for a pasta bake, it's extremely important not to overcook the pasta. Gluten free pasta can easily become mushy and this is even more true when making a pasta bake.

• For the best results, I recommend cooking the pasta until under al dente, then draining and rinsing the pasta under cold water to stop the cooking process.
• Use a high quality brand of gluten free penne or ziti.
• Mix the pasta only as much as necessary. The less gluten free pasta is disturbed, the more likely it is to hold together.

How To Prepare The Ricotta Mixture

This vegetable pasta bake is made with a ricotta cheese mixture that adds a great creamy element to the dish. It's prepared with chopped fresh spinach and spices like garlic powder and Italian seasoning for extra flavor.

Ricotta is an Italian cheese that's kind of light, fluffy, and spongy. It's often used in Italian dishes like lasagna and pasta, but can also be used to make everything from appetizers to desserts.

You can find ricotta cheese in the dairy section of most grocery stores nowadays. I recommend using full fat ricotta for this recipe.

It's doesn't have a strong flavor but it adds a nice creaminess without being too heavy and tends to absorb the flavor of whatever is added to it.

1. Chop 2 heaping cups of fresh spinach.
2. Place 1 cup of full fat ricotta cheese in a mixing bowl.
3. Add 1 tsp. garlic powder, 1 tsp. Italian seasoning, and ¼ tsp. kosher salt and pepper to the ricotta. Stir until combined.
4. Add the chopped spinach to the bowl and fold it into the ricotta mixture. It might seem like a lot of spinach but it will wilt down as its combined.

How To Make Roasted Vegetable Pasta Bake

The great thing about this dish is that all the elements can be prepared at the same time. Once they're all finished they get tossed together in a casserole dish and baked in the oven until cooked through.

The pasta and ricotta mixture can be prepared while the vegetables are roasting in the oven.

1. Reduce the oven temperature to 375 degrees Fahrenheit.
2. Spray a 9x13 inch casserole dish with cooking spray (this helps to prevent the pasta from sticking as it bakes).
3. Chop ½ cup of pitted Kalamata olives.
4. Prepare 1 package of gluten free penne or ziti pasta (or regular penne or ziti pasta if not gluten free) according to package instructions, cooking just until under al dente (this ensures that they remain slightly undercooked).
5. Drain the pasta and rinse it under cold water (this step is not necessary if using regular pasta). Pour the pasta into the casserole dish.
6. Pour 1 24 oz. jar of marinara sauce over the cooked pasta and toss just until combined.
7. Place the roasted broccoli and bell peppers over the pasta.
8. Add the chopped Kalamata olives on top of the roasted vegetables.

The Kalamata olives add a great briny flavor that helps to balance out the richness of the cheese, tomato sauce, and the sweetness of the roasted veggies.

You can use black or green olives if you prefer. Alternately, you can sub roasted red peppers, sundried tomatoes, or marinated artichoke hearts in place of the olives if you prefer.

Which Cheese Is Best For Pasta Bake?

In addition to the ricotta cheese mixture, this Roasted Vegetable Pasta Bake is also topped with shredded mozzarella and Parmesan cheese.

You can sub any variety of cheese that melts nicely in place of the mozzarella and use Asiago in place of Parmesan if you prefer.

Fontina, Monterrey Jack, Provolone, or Taleggio are great choices to use in place of mozzarella cheese.

1. To finish preparing the pasta bake, grate 1 cup of mozzarella cheese (or any cheese that melts well) and ½ cup of Parmesan (or Asiago) cheese.
2. Dot the pasta bake with the spinach and ricotta mixture.
3. Carefully fold the roasted vegetables, Kalamata olives, and spinach ricotta mixture into the pasta. Mix just until combined so that the pasta does not fall apart.
4. Place the casserole dish into the oven and bake for 20 minutes at 375 degrees Fahrenheit.
5. After 20 minutes, remove the casserole dish and sprinkle the grated mozzarella and Parmesan cheese evenly over the top.
6. Return the casserole dish to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
7. Remove the casserole dish from the oven and allow to cool slightly before serving.

What To Serve With Vegetarian Pasta Bake

This dish is so hearty and comforting that it can definitely be served on its own, but a side salad makes a great pairing. Feel free to garnish the pasta bake with some fresh basil or parsley for extra color and flavor.

A bright and tangy mixed greens salad or Caesar salad would complement the flavors of the pasta dish nicely.

It's also great served alongside any vegetable dish like this Italian green bean salad, fresh pea mint salad, marinated tomato salad, or roasted green beans.

Anything with Mediterranean flavors like Kalamata olive tapenade or roasted mushroom tapenade make for a flavorful appetizer.

Of course, garlic bread or crusty Italian bread is always a winner.

Love Italian flavors? Check out these recipes!

• Spinach Walnut Pesto
• Green Pasta Sauce
• Bake Eggplant Parmesan
• Lemon Pea Risotto
• Mushroom Arugula Pizza
• Eggplant Parmesan Fries

Can This Pasta Bake Be Made Ahead?

Yes, this pasta bake can be made ahead of time and stored up to 24 hours in the refrigerator before baking.

1. To make ahead of time, prepare and assemble the pasta bake as directed, leaving off the cheeses.
2. Cover tightly with foil and place in the refrigerator up to 24 hours.
3. Remove the casserole dish from the fridge 30 minutes before baking.
4. Remove the foil and bake as directed in the recipe, adding the cheeses 5 minutes before the end of the cooking time.

How Long Does It Last In The Fridge?

This dish should last 2-3 days stored in an airtight container in the fridge.

Make sure to allow the dish to come to room temperature before transferring to the refrigerator for storage.

Can It Be Frozen?

One of the reasons I was so excited about this Roasted Vegetable Pasta Bake is that it can be frozen. I'm clearing out a spot in the basement for that chest freezer specifically so I can store meals like this one in it!

How To Freeze

1. Prepare the pasta bake according to the directions, leaving off the cheeses. Allow it to come down to room temperature before freezing.
2. Wrap the pasta bake tightly in plastic and store in a freezer-safe pan or container. Label with the date and store up to 3 months.

How To Reheat

1. Transfer the frozen pasta bake to the refrigerator and allow to defrost for 24 hours.
2. Remove the plastic wrap and bake at 375 degrees Fahrenheit until hot in the center (it may take 30-45 minutes). Add the cheeses 5 minutes before pasta is finished cooking.
3. To reheat the pasta bake from frozen remove any plastic wrap and place in an oven heated to 375 degrees Fahrenheit. Make sure to use a freezer-to-oven safe pan if you do this.
4. Bake for 45 minutes or so or until the center is hot. Add the cheeses 5 minutes before finished baking.

Looking for more vegetarian pasta dishes? Check out these recipes!

• Garden Vegetable Lasagna
• Mushroom Olive Pasta
• Vegetarian Mediterranean Pasta
• One Pot Veggie Pasta
• Cast Iron Skillet Vegetarian Lasagna

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