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Spicy Veggie Pasta Bake

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, Minnesota
  • 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


  • Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
  • Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
  • Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition 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.

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Average Rating:
  • KMG65
    Mar 27, 2019

    Perfect as is! Just make sure veggies aren't over or undercooked.

  • mamamarie
    Apr 23, 2017

    We love recipes with veggies. This was good. However, I don't like "hot spicey food" so I left out the crushed red pepper and used my own sauce. Had it for more than one day. Tasted better the second day. Thanks.

  • rwippel
    Mar 19, 2017

    This was fanominal. I loved all the veggies and the melty cheese. It was even better the next day.

  • cast_iron_king
    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!