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Easy Cheesy Sheet Pan Rainbow Veggie Pasta Bake

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A quick and colorful one-pan pasta bake with roasted rainbow veggies and melty cheese, perfect for easy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 8 oz (225 g) pasta (penne, rigatoni, or rotini)
  • 2 cups (480 ml) marinara sauce
  • 1 ½ cups (150 g) shredded mozzarella cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook for 6-7 minutes until just shy of al dente. Drain and set aside.
  3. Toss sliced red and yellow bell peppers, zucchini, cherry tomatoes, and red onion with 2 tbsp olive oil, ½ tsp salt, and a pinch of black pepper in a mixing bowl.
  4. Spread the veggies evenly on a rimmed sheet pan. Roast for 15 minutes until they start to soften and caramelize at the edges.
  5. In a large bowl, combine the cooked pasta with 2 cups (480 ml) marinara sauce, 1 tsp Italian seasoning, 1 tsp garlic powder, and salt and pepper to taste. Stir until pasta is well coated.
  6. Remove the sheet pan from the oven. Gently mix the roasted veggies into the pasta mixture on the pan, spreading it evenly.
  7. Sprinkle 1 ½ cups (150 g) shredded mozzarella and ½ cup (50 g) grated Parmesan evenly over the top.
  8. Return the pan to the oven and bake for another 15 minutes, or until the cheese is melted, bubbly, and starting to brown.
  9. Let the pasta bake rest for 5 minutes before serving.

Notes

If the cheese starts browning too fast, loosely tent with foil to prevent burning. Stirring halfway through baking can give a more even melt. Use whole milk mozzarella for best melting. Slightly undercook pasta before baking to avoid mushiness. Leftovers store well in the fridge for up to 3 days and reheat gently to keep cheese creamy.

Nutrition

Keywords: sheet pan pasta bake, cheesy pasta bake, rainbow veggies, easy weeknight dinner, one-pan meal, roasted vegetables, comfort food

Find it online: https://katedishes.com/easy-cheesy-sheet-pan-rainbow-veggie-pasta-bake-recipe-for-perfect-weeknight-dinner/