Introduction

This Loaded Veggie Spaghetti Bake is a comforting, hearty dish full of vibrant vegetables and melted cheese. It combines tender pasta with a rich tomato sauce and creamy ricotta, making it a perfect family-friendly meal that’s both satisfying and nutritious.

A white plate holds a serving of baked spaghetti with three main layers visible: the bottom layer is a tangle of bright orange-red spaghetti mixed with yellow squash and zucchini slices, the middle layer shows cooked mushrooms and halved cherry tomatoes adding brown and red spots, and the top layer is melted white cheese blanketing the pasta and vegetables, sprinkled with fresh green basil leaves. The dish appears moist and cheesy with a warm, colorful look. In the background, a glass baking dish also contains the same baked spaghetti on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) spaghetti (whole wheat or regular)
2 tbsp olive oil (plus extra for drizzling)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 cup mushrooms (cremini or white), sliced
2 cups fresh spinach or kale, roughly chopped
1 (28 oz) can diced tomatoes
2 tbsp tomato paste
½ cup vegetable broth
1 tsp dried Italian seasoning
¼ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 ½ cups part-skim ricotta cheese
2 cups shredded mozzarella cheese (divided)
¾ cup grated Parmesan cheese (divided)
¼ cup fresh basil, chopped (plus extra for garnish)
½ cup panko breadcrumbs (optional, for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Step 2: Bring a large pot of salted water to a boil. Cook the spaghetti following the package directions until al dente. Drain, drizzle with olive oil, and set aside to prevent sticking.
Step 3: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and minced garlic and sauté for 3 to 4 minutes until they become soft and fragrant.
Step 4: Add the diced red, yellow, and green bell peppers, zucchini, yellow squash, and sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
Step 5: Stir in the diced tomatoes, tomato paste, vegetable broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 12 to 15 minutes, stirring occasionally, until it thickens slightly.
Step 6: Fold in the chopped spinach or kale and cook until wilted, about 2 to 3 minutes. Remove the skillet from heat.
Step 7: In a large bowl, combine the cooked spaghetti with the vegetable-tomato sauce. Toss gently until everything is evenly mixed.
Step 8: In a separate bowl, mix the ricotta cheese with ¼ cup of Parmesan and a pinch of black pepper. Stir in the chopped fresh basil.
Step 9: Spread one-third of the spaghetti mixture into the prepared baking dish. Layer half of the ricotta mixture over it, then sprinkle with one-third of the mozzarella cheese. Repeat with another third of the pasta, the remaining ricotta mixture, and another third of mozzarella. Finish by spreading the remaining pasta on top.
Step 10: Sprinkle the remaining mozzarella and ½ cup Parmesan cheese over the top layer. If using, mix the panko breadcrumbs with 1 tablespoon olive oil and sprinkle over the cheese for a crispy crust.
Step 11: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is golden and bubbling.
Step 12: Let the bake stand for 5 to 10 minutes before serving. Garnish with fresh basil and extra Parmesan if desired.

Tips & Variations

For added protein, stir in cooked ground turkey or Italian sausage with the vegetables.
Try using gluten-free pasta if you prefer a gluten-free dish.
Substitute kale for spinach based on your preference or what you have on hand.
Adding a pinch of nutmeg to the ricotta mixture can enhance the flavor.
If you like a crunchy topping without breadcrumbs, increase the Parmesan and sprinkle extra cheese on top instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. For best results, cover with foil when reheating in the oven to prevent drying out.

How to Serve

A white plate holds a serving of baked spaghetti layered with orange-yellow noodles at the base, topped with melted white cheese that covers parts of browned mushrooms, halved red cherry tomatoes, and green spinach leaves scattered on top. Bright yellow squash and green zucchini strips are mixed throughout the pasta, adding colorful contrast. The plate sits on a white marbled surface, with a glass baking dish filled with the same baked spaghetti blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the spaghetti bake a day in advance. Keep it covered in the refrigerator and bake it just before serving. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze the leftover spaghetti bake?

This bake can be frozen for up to 2 months. Portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating. Bake covered to maintain moisture and prevent over-browning.