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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.
Hi!
I like my pasta very soft (not al dente at all) so will this no boil recipe work for me as well?
Thanks for letting me know. 🙂
It should! You can always cook the noodles for a little longer too. I would say these noodles are on the softer end than harder end.
Don’t try it with banza! The pasta got pretty gummy – I’d use regular pasta. The rest was SO good. Made it with spicy arrabbiata sauce and it was delish!
Thanks, Ashley! Glad you still enjoyed.
I echo the Banza comment. Do not use chickpea pasta. Mine turned to absolute mush. I will try it with the pasta the recipe recommends because the flavor was really great. Just not the chickpea pasta.
I made this recipe, following the instructions exactly. I ended up with a top layer of crispy, crunchy pasta. It did soften a bit after stirring. Next time I make this I will stir halfway through. I also feel it could’ve used an additional 1/4 cup of liquid, but I chalk that up to different oven, different pasta brand, etc.
Overall it was a hit and I will continue to make this easy recipe.
I made this dish exactly per the recipe. It was very delicious. I had to increase the oven time slightly to get the whole wheat penne to cook through. But it turned out great in the end! Well worth it!
Do you think this would work with a jarred Alfredo sauce?
probably!
Fantastic! Thank u. I put broccoli in place of asparagus because I couldn’t get to the store…..and my kids enjoyed it too. None left. This is time saving, dish and water saving and delicious . Our water went out for 6 days here in San Antonio freeze 2021….so conserving water was essential in meal planning. U rock. Thank u
Tiffany – thank you so so much. I’m so sorry for everything your family has had to go through. It’s devastating to see what’s happening in Texas. Please know you’re in my thoughts and I’m glad to have made your life a (tiny) bit easier with this recipe.
This looks amazing! I can’t wait to try it with Italian sausage as well. Would you recommend cooking the sausage ahead of time before adding it to the bake?
You should be fine either way but if you’re worried just give them a quick sear on both sides before adding it in!
Awesome, thanks for your feedback!
I MADE THIS RECIPE DELICIOUS.
THAT WAS A FANTASTIC IDEA
I WOULD HAVE NEVER THOUGHT
TO DO IT THAT WAY. THANK YOU
FOR ANOTHER GREAT RECIPE.
PAT. P.S. KEEP UP THE GOOD WORK.
Super easy, super delicious. Will definitely make again and again 🙂
Genius, can’t wait to try!!