Baked Pasta with Summer Vegetables

Yield: 4 servings

Prep Time: 10 minutes

Cook: 30 minutes

Baked Pasta with Summer Vegetables is the perfectly light yet flavorful side dish for the warmer months. Perfect for a potluck or cookout!

Tessa's Recipe Rundown...

Taste: Summery cheesy freshness.
Texture: Al dente pasta, creamy cheese, and tender veggies. This dish reminded me how much I adore ricotta.
Appearance: It looks great coming out of the oven – the cheese is bubbling and browned. I loved the chunks of colorful vegetables.
Ease: Easy to prepare, simple ingredients, takes less than a half hour.
Pros: Perfect summer meal. Any vegetables you like or have on hand can be substituted.
Cons: None except next time I might also add some chicken or turkey sausage for some heartiness.
Would I make this again? Yes.

With pasta, life is sweet. With pasta and cheese baked into gooey and bubbly goodness, life is nearly perfect. No one will notice that there’s practically an entire summer garden in this dish. No one will notice the whole-grain. They’ll only taste something that’s utterly satisfying, heart-warming, yet light enough for summer.

0.0 rating

Baked Pasta with Summer Vegetables

Yield 4 servings
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 mins

Baked Pasta with Summer Vegetables is the perfectly light yet flavorful side dish for the warmer months. Perfect for a potluck or cookout!


  • 6 ounces uncooked tube-shaped whole-wheat pasta (ziti, penne, rigatoni, etc.)
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/3 cup part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray


Preheat oven to 400Β° F.

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add squash, zucchini, and onion; sautΓ© 5 minutes. Add tomato and garlic; sautΓ© 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400Β° for 15 minutes or until bubbly and browned. Serve with salad greens.


Recipe Notes

From Cooking Light July 2011
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!


10 Responses to “Baked Pasta with Summer Vegetables”

  1. #
    Caroline — July 27, 2011 at 1:15 pm

    Yum! You always have the best dinner ideas! πŸ™‚ My husband would go nuts over this. He loves all things cheesy….as do I. πŸ˜‰

  2. #
    Erin — July 27, 2011 at 1:52 pm

    Cover anything in cheese and I will probably eat it, but the vegetables sound great in this!

  3. #
    Maris — July 27, 2011 at 2:14 pm

    Only you can make pasta seem so elegant and I want to use the word delightful!

  4. #
    Shari — July 27, 2011 at 3:18 pm

    This looks awesome!

  5. #
    vincent — July 27, 2011 at 5:11 pm


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  6. #
    Russell van K. — July 28, 2011 at 4:16 pm

    I love pasta and I love, love, love baked pasta. This recipe looks incredible. I love all the delicious, fresh ingredients you've put in this. I can't wait to try this next time I plan to bake up a pasta dish.

  7. #
    Tessa — July 29, 2011 at 4:53 am

    Baked pasta, but not for too long (so the house doesn't heat up). Sounds and looks great. Thanks for the idea!

  8. #
    Amber — August 2, 2011 at 3:40 pm

    Is 6 ounces the correct amount of pasta or was it meant to be 16 ounces?

    • #
      handleheat — August 2, 2011 at 3:59 pm

      Amber – 6 ounces is the correct amount. This is a “light” dish – the actual individual serving size for tubular pasta is 2 ounces. You could always increase the amount of pasta – just be sure to add a bit more of the cheeses so it won't be too dry.

  9. #
    Izetta — January 12, 2016 at 5:41 am

    I thnink I need to check out your site mokre reguraley.

    Very nice

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