vegetable baked pasta overhead with basil in white casserole dish

Vegetable Loaded Baked Pasta

  • Author: Becca
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


Make this easy weeknight dinner tonight – loaded with vegetables, pasta, and cheese, you’ll have a healthy family meal in no time!



  • 8 oz. dry rotini pasta
  • 2 Tablespoons olive oil
  • 8 oz. (1618 whole) mushrooms, sliced
  • 2 cups cauliflower florets
  • 23 garlic cloves, finely chopped
  • Red pepper flakes to taste
  • 1/2 Tablespoon Italian seasoning (optional)
  • 1 cup cherry tomatoes, diced
  • 2 cups spinach leaves, tightly packed and chopped
  • 2 cups tomato sauce
  • 8 oz. fresh mozzarella, diced
  • Basil and parmesan for garnish as desired


  1. Pre-heat oven to 375°F. In a large saucepan, bring salt water to a boil, and cook pasta for half of the suggested cooking time (approximately 3-4 minutes). You want it to still be hard in the middle as it will cook again. Drain and set aside.
  2. Meanwhile, heat a large skillet with olive oil over medium-high heat. Add mushrooms and cauliflower and cook for 3-4 minutes. Add salt, pepper, and red pepper flakes to taste. Add Italian seasoning and garlic, stir to combine. Cook for an additional 3-4 minutes. Add tomatoes and cook for 2 minutes. Add chopped spinach, stir to combine, and remove from heat.
  3. Add tomato sauce and pasta to vegetables and stir to combine. Layer half of the pasta into a casserole baking dish. Top with half of the mozzarella. Add the remaining pasta to the baking dish and cover with remaining mozzarella.
  4. Bake pasta for 18-20 minutes, until bubbly and cheese is melted and turning golden brown. Garnish with fresh basil and parmesan as desired.


To make vegan, omit the cheese or use vegan mozzarella.

  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Keywords: easy, weeknight, vegetarian, plant based, vegan, veggies, healthy

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