Sheet Pan Pasta Bake Wonder (Print)

Baked pasta, veggies, and cheese create an easy comfort dish with minimal cleanup using one simple pan.

# Ingredients:

→ Pasta & Base

01 - 12 oz uncooked short pasta (penne, rigatoni, or ziti)
02 - 3 cups vegetable broth
03 - 1 cup marinara sauce

→ Vegetables

04 - 1 medium zucchini, chopped
05 - 1 red bell pepper, diced
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach

→ Cheeses

09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup ricotta cheese

→ Seasonings

12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1 tsp dried Italian herbs
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
17 - Pinch red pepper flakes (optional)

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in / 46x33 cm) with parchment paper or lightly grease.
02 - Spread uncooked pasta evenly on the sheet pan. Pour vegetable broth and marinara sauce over the pasta. Use a spatula to ensure all pasta is moistened.
03 - Scatter zucchini, bell pepper, onion, and cherry tomatoes over the pasta. Drizzle with olive oil, sprinkle with garlic, Italian herbs, salt, pepper, and red pepper flakes if using.
04 - Cover the sheet pan tightly with foil. Bake for 25 minutes.
05 - Remove foil. Gently stir in spinach, half of the mozzarella, and half of the Parmesan. Dollop ricotta evenly over the top, then sprinkle with remaining mozzarella and Parmesan.
06 - Return to oven, uncovered, and bake for an additional 10–12 minutes until cheese is melted, golden, and pasta is al dente.
07 - Let stand 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • Ready in under an hour with just 15 minutes of prep
  • Requires only one pan for truly effortless cleanup
  • Creates perfectly al dente pasta without boiling water
  • Versatile recipe that works with whatever vegetables you have on hand
  • Delivers restaurant quality flavor with minimal effort
02 -
  • The pasta will continue to absorb liquid as it rests so it should come out of the oven with a small amount of sauce still visible
  • This method works with most short pasta shapes but cooking times may vary slightly
  • The recipe is incredibly forgiving and adaptable to whatever vegetables are in season
  • Perfect for meal prep as it reheats beautifully
03 -
  • The key to success with this method is using the right size sheet pan with high sides. If your pan is too small the liquid may overflow during baking. If you only have smaller pans consider dividing the recipe between two pans.
  • Covering the pan tightly with foil during the initial baking phase is crucial as it creates the steam environment needed to cook the pasta properly.
  • For the ultimate flavor boost consider using homemade marinara sauce or adding a tablespoon of pesto to the mixture before baking.

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