Spicy Veggie Pasta Bake Recipe
Spicy Veggie Pasta Bake Recipe photo by Taste of Home
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Spicy Veggie Pasta Bake Recipe

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My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, MN
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 cups uncooked spiral pasta
  • 1 medium yellow summer squash
  • 1 small zucchini
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • 1 tablespoon olive oil
  • 1 small red onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 jar (24 ounces) spicy marinara sauce
  • 8 ounces fresh mozzarella cheese pearls
  • Grated Parmesan cheese and julienned fresh basil, optional

Nutritional Facts

1-1/3 cups (calculated without grated Parmesan cheese): 420 calories, 13g fat (6g saturated fat), 32mg cholesterol, 734mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 17g protein.


  1. Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
  2. Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir 5-7 minutes or until crisp-tender. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
  3. Transfer to oven; bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with Parmesan cheese and basil before serving. Yield: 6 servings.
Originally published as Spicy Veggie Pasta Bake in Simple & Delicious October/November 2015

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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cast_iron_king User ID: 1236761 254421
Reviewed Sep. 21, 2016

"This is is an excellent and easy dish that comes together quickly and really satisfies the hungry eaters in my house (all 2 of us!).

I don't care for marinara sauce from a jar, so I whipped up a batch of my own while the pasta was cooking and used that instead. I also added the mushrooms with the pasta and sauce just before baking, as I prefer a little firmer texture to them. Finally, I didn't have mozzarella pearls, so I used shredded instead. The result was a great dish. Of course, we had leftovers, and it was even better the second day! Simple, deliciuos, one of those recipes you'll return to time and again!"

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