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Get a good dose of veggies in this filling, one-pan and NO-BOIL Primavera Pasta Bake recipe. Just throw everything into one dish and bake for a full, vegetarian meal-in-one.
The BEST Pasta Bake!
You guys know I’m a huge fan of one-pot meals. This pasta bake is no exception. You throw everything into a baking dish or casserole dish and bake. Yes, you can bake pasta without pre-cooking it! In fact with the right ratio you can cook your pasta and veggies all at once.
This Primavera Pasta Bake is a tired cook’s dream and can feed your whole family (kids love it!). Not only is it filling, but it’s also packed with veggies so it’s a meal-in-one. Definitely adding this to the list of recipes for your partner who doesn’t cook because I promise they can handle this!
What is Pasta Primavera?
Pasta primavera is an Italian-American dish which combines pasta and fresh Spring vegetables. “Primavera” means “Spring” in Italian so traditionally this dish is made with spring veggies which vary depending on where you live. Here is California (which is pretty much Spring year round) we’ve included vegetables like asparagus, squash and bell pepper. This pasta bake can also be made with whatever veggies you have on hand. More on this below.
Ingredients in a Pasta Bake
- whole wheat penne – Stick to whole wheat or regular wheat pasta. I like whole wheat because it’s a great source of fiber. Brown rice pasta works but you need to adjust the baking time. Feel free to substitute with ziti or rigatoni pasta, if desired.
- zucchini – perfect for all of the zucchinis from your garden. Cut the zucchini in half lengthwise and then slice into half moons.
- asparagus – trim off the end and then chop into bite-sized pieces.
- bell pepper – any color works!
- pasta sauce – make your own or use store-bought. I usually find myself reaching for Rao’s marinara sauce but any red sauce works!
- vegetable broth – I usually use low-sodium vegetable broth.
- Italian seasoning – a blend of spices and herbs that pairs perfectly with the other ingredients.
- garlic powder – one of my favorite savory seasonings.
- sea salt and pepper – to season the dish.
- parmesan – optional but adds a delicious cheesy flavor! Feel free to substitute with a different cheese like mozzarella cheese.
Note: You can also add in a protein like sausage, chicken, ground beef or even chickpeas, if desired. Just mix in with the veggies and bake all together. You will likely want to ground your chicken or beef first.
How to Make a Pasta Bake
What makes this recipe so awesome is that you don’t have to boil the pasta first. You literally just throw everything into a dish and bake. But for clarity’s sake, I’ll break down this No-Boil Pasta Bake for you.
STEP 1: ADD PASTA + VEGGIES
Preheat oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Add your pasta and veggies to the dish and stir.
STEP 2: TOP WITH LIQUID + SPICES
Top with pasta sauce, vegetable broth and spices. Stir to incorporate with pasta + veggies.
STEP 3: BAKE PASTA
Cover your baking dish with tin foil and make sure it is sealed tightly. Bake for 40 minutes and then remove the tinfoil. Sprinkle with parmesan cheese (if using) and place back into the oven for 10 minutes or until pasta is cooked all the way through and cheese is golden brown..
Easy Swaps to Make
- Use frozen veggies instead of fresh (approx 4 cups of veggies)
- Swap in whatever veggies you prefer. Some options: Spinach Mushrooms, Onions, Broccoli, Broccolini, Cauliflower etc…Again about 4 cups.
- Make it gluten-free! Just swap the whole wheat pasta for gluten-free pasta (I find brown rice works best). You may need to slightly adjust baking time.
- Add in sausage. Feel free to add in some chopped Italian sausage for a meat-lovers option.
How to Store Your Pasta Bake
Refrigerator – store leftovers in the fridge in an airtight container for up to 3 days. Reheat in microwave, on stove-top or in oven.
Freezer – you can freeze this pasta bake, if desired. I recommend putting it all together and freezing it before baking. Wrap a baking dish with plastic wrap and then tinfoil. When ready to cook allow to thaw overnight in fridge, remove plastic wrap and then bake as instructed. Top with cheese for last 10 minutes of baking.
More Pasta Recipes
- Kale Pesto Pasta
- Tofu Pasta Bolognese
- Sun dried Tomato Pesto Pasta Salad
- Hidden Veggie Pasta Sauce
- Vegan Butternut Squash Mac & Cheese
Primavera Pasta Bake [No-Boil]
Get a good dose of veggies in this filling, one-pan and NO-BOIL Primavera Pasta Bake recipe. Just throw everything into one dish and bake for a full, vegetarian meal-in-one.
- Prep Time: 2 minutes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 lb whole wheat penne (approx 16 ounces)
- 1 large zucchini, halved + sliced into half moons
- 1 bunch asparagus, ends trimmed and chopped
- 1 large bell pepper, chopped
- 24 ounces pasta sauce (1 jar)
- 2 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon pepper
- Optional: 1/2 cup parmesan
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a 9 x 13 inch baking dish
- Add your pasta and veggies to the dish and stir.
- Top with pasta sauce, vegetable broth and spices. Stir to incorporate with pasta + veggies.
- Cover your baking dish with tin foil and make sure it is sealed tightly.
- Bake for 40 minutes and then remove the tinfoil.
- Sprinkle with parmesan cheese (if using) and place back into the oven for 10 minutes or until pasta is cooked all the way through.
This recipe is so customizable, so easy, and so tasty. I subbed in a red pepper for the asparagus and used feta instead of Parm — normally I hate when reviews have a bunch of substitutions in them but I think this recipe’s flexibility makes it an easy repeat meal.