Roasted Vegetable Pasta For One

This wonderful baked pasta recipe is made with roasted vegetables, plenty of cheese, and Marinara sauce. So easy to make and filled with flavor, this pasta dish is the perfect single serving meal.

baked pasta with vegetables in a baking dish | one dish kitchen

Combine deliciously roasted vegetables with your favorite pasta and you’ve got a hearty and comforting meal. This easy to make baked pasta recipe is one for your recipe files. Filled with flavor, this baked pasta with roasted vegetables is a fabulous cheesy casserole that I know you’re going to love.

This recipe is super flexible and a great way to use up any vegetables you might have on hand. Although I used zucchini, red peppers, and onions. Eggplant, yellow or orange peppers, and summer squash would all work well here.

Baked Pasta

A few years ago, I was hosting a dinner party at my house and a few of the guests were vegetarian. I wanted to make a pasta casserole that would satisfy the vegetarians as well as the meat-lovers in the group.

I came across a recipe for Baked Penne with Roasted Vegetables from Giada de Laurentiis, gave it a try and it was a huge success. From that moment on, this baked pasta recipe has been my go-to recipe for dinner parties and potlucks.

Since this baked pasta recipe has always been such a favorite, I decided to scale down the ingredients and turn it into a single serving recipe.

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RELATED: 20 Single Serving Meatless Recipes

Baked Pasta Ingredients | One Dish Kitchen

Pasta With Roasted Vegetables

This pasta dish couldn’t be easier to make. The chopped vegetables are roasted together on a baking sheet topped with a little bit of olive oil and seasoned with salt, pepper, and dried herbs.

After the vegetables roast, toss them in with cooked pasta, Marinara sauce, and the cheeses.

Pour the pasta with vegetables into a small baking dish and bake until the cheese melts, about 25 minutes.

Pro Tip: In addition to changing up the vegetables combinations you use, feel free to switch up the cheeses too. I absolutely love using smoked Gruyère and Fontina cheese but I also love using smoked mozzarella, sharp cheddar, and Gouda too.

This vegetarian casserole is bursting with so many different flavors. You won’t miss the meat at all.

RELATED: Comfort Food Recipes For One

Baked Pasta with Roasted Vegetables | ONE DISH KITCHEN

What To Serve With Baked Pasta

You might like to enjoy any of these side dishes with your baked pasta:

Cucumber Salad

Avocado Salad

Antipasto Salad

Butternut Squash Soup

Beer Bread

Other Single Serving Pasta Recipes

Although this baked pasta recipe calls for using penne pasta, feel free to use a different pasta. I use two-thirds of a cup of uncooked penne which is about one and one-quarter cup cooked. Use the same amount of the pasta shape you choose. You might like to use the rest of the pasta in any of these pasta recipes:

Shrimp and Prosciutto Pasta

Italian Pasta Salad

Pasta with Vodka Sauce

Mediterranean Pasta and Shrimp

Minestrone Soup

For this Baked Pasta For One, I use a 5-inch baking dish which holds about 1 1/2 to 2 cups. You can also use a loaf pan or any similar smaller sized baking dish.

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For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Baked Pasta Recipe

Baked Pasta with Roasted Vegetables | One Dish Kitchen

Baked Pasta With Roasted Vegetables For One

Prep Time: 25 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: Italian
Keyword: vegetarian
Servings: 1 serving
Calories: 757kcal
Author: Joanie Zisk

Ingredients

  • 1/2 cup diced zucchini (cut into 1-inch cubes)
  • 1/2 cup diced red peppers (cut into 1-inch cubes)
  • 1/2 cup chopped onions
  • 1 clove garlic , minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried Italian herb mix or herbs de Provence
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2/3 cup dried penne pasta
  • 3/4 cup Marinara Sauce
  • 1 1/2 ounces Fontina cheese , shredded
  • 1 ounce Smoked Gruyere cheese , shredded
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter , cut into small pieces

How To Video

Instructions

  • Heat oven to 450 degrees F (230 degrees C).
  • On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper. Roast until tender, about 15 minutes.
  • Meanwhile, bring a small pot of water to a boil over high heat. Add the pasta and cook for about 5-6 minutes until the pasta is al dente (firm and not too soft).
    Drain in a colander.
  • In a medium-sized bowl, toss the drained pasta with the roasted vegetables, Marinara sauce and cheeses. Gently mix the ingredients together until all of the pasta is coated with the sauce.
  • Pour the pasta into a greased 5-inch baking dish. Top with grated Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Nutrition

Serving: 1serving | Calories: 757kcal | Carbohydrates: 43g | Protein: 31g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 119mg | Sodium: 1554mg | Potassium: 1044mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4345IU | Vitamin C: 126mg | Calcium: 674mg | Iron: 3.3mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Baked Pasta with Roasted Vegetables For One, pasta tossed with roasted zucchini, red peppers, cheeses and Marinara sauce. A single serving dish bursting with flavor. |onedishkitchen.com
baked pasta | one dish kitchen

19 thoughts on “Roasted Vegetable Pasta For One”

  1. 5 stars
    Loved this dish. Trippling to make for one for me plus one for friend recovering from surgery. Please post full pot-luck, dinner party recipe!

  2. Ooo I love this recipe. I need to get my hands on that baking dish! When my husband is away on travel, I never feel like making anything crazy because I don’t want the leftovers. So this would be perfect for those nights. Thank you!

  3. This looks delicious! I’m always looking for recipes for 1-2 people but it’s so hard to get the proportions right.

  4. I love that little dish, and how simple this is, seems like it would be pretty forgiving and able to add anything veggies you have on hand.

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