I love my veggies, so I created this Baked Pasta with Spring Vegetables, which is cozy yet fresh. It showcases the best of the season and turns them into an unforgettable dinner full of surprising flavors. This pasta bake is loaded with everything green and delicious. I’m talking tender asparagus, juicy zucchini, and frozen spinach, all wrapped in a creamy herb sauce that keeps every bite rich and comforting. It’s a great budget-friendly way to make the most of spring produce and stretch a modest amount of pasta into a satisfying meal for 6!
Cheesy Baked Pasta and Spring Vegetables
Like my gnocchi with spring vegetables, this recipe makes the most of spring veggies, but here everything gets tucked into a rich cream sauce and baked until bubbly and golden. I start by sautéing onion, zucchini, and asparagus just enough to take off the raw edge while still keeping a little bite, which is important in a baked pasta like this so they don’t get mushy in the oven. Then I fold them into a velvety, almost decadent homemade cream sauce (which is built in the same skillet with butter, flour, broth, milk, herbs, and cream cheese!). A big layer of mozzarella on top seals the deal, and after a trip into the oven, it comes out bubbling and gooey with golden cheesy edges. I just LOVE this easy pasta bake recipe because it’s simple and comforting, but the vegetables keep it feeling colorful and springy.
Recipe Success Tips
- Use the pasta you have. I had penne on hand, so that’s what I used for this casserole. Other pasta shapes work great here, too! Ziti, rigatoni, rotini, shells, and cavatappi are all good options because they catch the creamy sauce and keep their texture well in the oven. Whole wheat pasta or other alternatives are also fine. Just cook your chosen pasta according to the package directions, since timing can vary from one type of pasta to another.
- Don’t overcook the pasta. I only boil the pasta until just tender because it’ll keep cooking as the casserole bakes. That helps it stay pleasantly firm, rather than turning too soft or mushy when it comes out of the oven!
- Cook the roux for a minute. The butter and flour create a roux, which is what thickens the sauce and gives the filling a creamy consistency. Letting it cook for about a minute helps get rid of any raw flour taste before you add the milk.
- Whisk the milk in well and give the sauce time. I like to whisk the milk really well into the roux so the sauce starts out smooth and lump-free. Keep the heat at medium so the milk doesn’t scorch on the bottom of the pan, then let it simmer until it thickens. If it looks a little thin at first, don’t panic. Sometimes it just needs another minute over the heat to thicken!
- Add your favorite seasonings. To lean into the spring flavors, I season my baked pasta with spring veggies using salt, pepper, garlic powder, dried basil, and dried oregano. You can also add onion powder, paprika, dried thyme, or other spices and herbs to your taste.
- Bake just until hot and bubbly. This vegetable baked pasta only needs about 25-30 minutes in the oven, which is just enough time to heat everything through, melt the cheese, and let the sauce settle into the pasta. You’re looking for melted cheese on top (yum!!) and bubbling edges around the sides of the dish.
- Broil for extra color, if you want it. My pasta casserole didn’t need it, but if you want a little more color on top of yours, you can broil it for 1-2 minutes at the end. Just keep a close eye on it so the cheese doesn’t burn!
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Baked Pasta with Spring Veggies
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Equipment
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Medium Pot
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Colander
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Large 12″ skillet
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9×10 Casserole Dish
Ingredients
- nonstick cooking spray $0.01
- 8 oz. penne pasta uncooked, $0.49*
- 1 Tbsp vegetable oil $0.04
- ½ onion small diced, (155g, 1 cup) $0.30
- 1 zucchini half moons, (190g, 2 cups) $0.54
- ½ bunch asparagus trimmed & cut 1-inch (about 10 stalks, 160g) $1.76
- 1 tsp salt $0.04
- ½ tsp black pepper freshly cracked, $0.08
- 2 Tbsp butter $0.23
- ¼ cup all-purpose flour 35g, $0.04
- 1 cup milk $0.22
- 1 cup vegetable broth $0.13**
- 1 tsp garlic powder $0.04
- ½ tsp dried basil $0.04
- ½ tsp dried oregano $0.01
- ⅓ cup frozen spinach thawed and pressed, (80g) $0.30***
- 4 oz. cream cheese cubed, $0.74
- 1 ½ cup mozzarella cheese shredded, (150g) $1.27****
Instructions
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Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9×10” casserole dish with nonstick cooking spray and set aside.
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Bring a medium-sized pot of water to a boil. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set it aside for later.
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While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, zucchini, asparagus, salt, and pepper. Cook for 5 minutes, stirring occasionally.
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Push the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.
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Add the milk and cook until the liquid has thickened, about 1-2 minutes.
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Then add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.
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Add the spinach and cream cheese and stir until the cheese is melted, for about 2 minutes.
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Add the pasta to the skillet and carefully mix until combined. (If your skillet is too small, place everything in a large bowl to combine.)
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Transfer the mixture into the 9×10” casserole dish and spread evenly.
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Top evenly with the mozzarella. Bake, uncovered, in the oven for 25-30 minutes. Enjoy!
See how we calculate recipe costs here.
Notes
**I like to use Better Than Bouillon to make broths because it helps to keep costs low, and one pot lasts for ages in the fridge!
***I love using frozen spinach because I always have it on hand. Feel free to use fresh spinach (about 3 oz.) or another leafy green like kale.
****Mozzarella is delicious and flavorful, but you can use other cheeses like provolone, Parmesan, Swiss, or any blend you like.
Nutrition
how to make Baked Pasta with Spring Veggies step-by-step photos
Gather all of your ingredients. Preheat your oven to 375°F, then lightly coat a 9×10-inch casserole dish with nonstick cooking spray and set it aside.
Cook the pasta: Bring a medium pot of water to a boil. Add 8 oz. uncooked penne pasta and cook for about 10 minutes, or until just tender. You want the pasta cooked through but not too soft, since it will keep baking in the oven. Drain and cool the pasta in a colander, then set it aside for later.
Sauté the veggies: While the pasta cooks, heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add ½ a diced onion, 1 zucchini (cut into half moons), ½ bunch asparagus (woody ends removed & cut into 1-inch pieces), 1 tsp salt, and ½ tsp freshly cracked black pepper. Sauté for about 5 minutes, stirring occasionally, until the onions begin to soften and the vegetables are just starting to get tender.
Make the creamy sauce: Push the vegetables to one side of the skillet and add 2 Tbsp butter to the empty side. Once melted and bubbling, sprinkle in ¼ cup all-purpose flour and stir it into the butter. Let it cook for about 1 minute to form a quick roux. It should look like a thick paste and smell slightly nutty.
Pour in 1 cup milk and whisk until smooth. Let it cook for 1-2 minutes, stirring often, until the sauce begins to thicken slightly.
Then pour in 1 cup vegetable broth and stir in 1 tsp garlic powder, ½ tsp dried basil, and ½ tsp dried oregano. Continue cooking for about 2 minutes, stirring often, until the sauce is lightly thickened.
Finish the sauce: Add ⅓ cup thawed frozen spinach and 4 oz. cubed cream cheese. Stir until the cream cheese fully melts into the sauce and the mixture looks creamy and well combined, about 2 minutes. Cutting the cream cheese into smaller cubes helps it melt faster and more evenly.
Add the pasta: Transfer the cooked penne to the skillet and gently stir until the pasta is evenly coated with the creamy vegetable sauce. If your skillet feels too full, you can transfer everything to a large bowl and mix it there instead.
Make it cheesy: Pour the mixture into the prepared casserole dish and spread it into an even layer. Sprinkle 1½ cups shredded mozzarella evenly over the top.
Bake: Place the casserole dish into your preheated oven and bake uncovered for 25-30 minutes, or until the cheese is fully melted and the edges are hot and bubbly.
Serve and enjoy!
What Else Can I Add?
I use onion, zucchini, asparagus, and spinach in this pasta bake, but there’s plenty of room to switch things up! This is a quick creamy baked pasta, so I like vegetables that either cook quickly or can soften easily in the skillet before everything goes into the oven. Try some of these easy swaps and add-ins:
- Peas: Another spring veggie I love! Fresh or frozen peas both work.
- Artichoke hearts: Slice them up and add them in for a savory flavor.
- Broccoli: Cut into small florets so it gets tender by the time the casserole bakes.
- Yellow squash: Mild, soft, and easy to swap in for zucchini.
- Bell peppers: Great for color and a little sweetness. I love red bell peppers in this, but green ones are usually more budget-friendly!
- Carrots: Slice them up and sauté with the other veggies.
- Protein: I kept this recipe intentionally vegetarian to keep costs down, but adding shredded chicken (or rotisserie chicken) or cooked Italian sausage to the sauce would make this a more well-rounded meal! Drained and rinsed canned chickpeas would be delicious, too.
- Breadcrumb topping: Sprinkle some breadcrumbs on top for a little crispy contrast to the creamy vegetable pasta bake.
Serving Suggestions
Because this pasta bake is rich, creamy, and cozy, I like pairing it with a salad that brings a little brightness and texture to the table. Our caprese salad is a great fit when I want something simple and summery with tomatoes, basil, mozzarella, and balsamic glaze, while a Greek salad adds lots of crunch and pops of salty feta and olives. For something a little sweeter and seasonal, this strawberry spinach salad is also a really delicious pairing!
Storage & Reheating
You can store this baked pasta with spring veggies in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months in a freezer-safe container, then thaw it overnight and reheat it in the oven or microwave. Freezing in individual containers is best for meal prepping, as they thaw much faster! If you do freeze this casserole, just note the veggies and pasta will likely be much softer after reheating. When reheating, you may need to add a splash of milk if the pasta has absorbed too much sauce.
Try These Spring Pastas Next:
- Pasta Primavera is packed with spring vegetables and tossed in a light lemon-butter sauce that keeps the whole dish tasting fresh and easy.
- I like that our Chicken Pasta Primavera gives you the comfort of a creamy pasta, but with enough zucchini, tomatoes, and peas to keep it feeling balanced.
- When I want something light, quick, and full of fresh flavor, this Asparagus Pasta is exactly the kind of dinner I go for!
More Baked Pasta Recipes
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Baked Ziti
$16.84 recipe / $2.10 serving
Baked Mostaccioli
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Turkey Sausage and Kale Casserole
$10.84 recipe / $1.81 serving
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