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To make this delicious dish, you need: - 8 oz (about 2 cups) pasta (penne or fusilli) - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional, for heat) - 1 cup marinara sauce - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves, for garnish These ingredients create a rich, cheesy base for your pasta. You can add more fun to your dish with these toppings: - Sliced olives for a briny kick - Cooked and crumbled sausage for added protein - Extra vegetables like spinach or mushrooms - A sprinkle of crushed red pepper for heat - Fresh herbs like parsley or chives for color Feel free to mix and match based on your taste! To prepare this meal, gather these tools: - A large pot for boiling pasta - A large skillet for sautéing vegetables - A cutting board and knife for chopping - A wooden spoon for stirring - A measuring cup and spoons for accuracy With these tools, you’ll whip up a tasty dinner in no time! {{ingredient_image_1}} To start, fill a large pot with water. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, add 8 ounces of pasta, like penne or fusilli. Cook according to the package instructions until al dente, which means firm but not hard. This usually takes about 8 to 10 minutes. When done, drain the pasta in a colander and set it aside for later. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and sauté for about 3 to 4 minutes. The onion should start to soften and smell sweet. Then, toss in 2 cloves of minced garlic and cook for 1 more minute. Now it's time to add your colorful veggies! Include 1 diced bell pepper, 1 medium diced zucchini, and 1 cup of halved cherry tomatoes. Season them with salt, pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes if you like some heat. Cook these for about 5 to 7 minutes. They should be tender but still bright and crisp. Now, it’s time to bring everything together. Add the cooked pasta to the skillet with the veggies. Pour in 1 cup of marinara sauce and toss all the ingredients until they blend well. Let it heat through for about 2 to 3 minutes. This helps the flavors mix. Lastly, remove the skillet from heat. Stir in 1 1/2 cups of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Mix until the cheeses melt and coat the pasta nicely. It's gooey and cheesy, just how we want it! To get the best texture, cook your pasta just right. Follow the package instructions closely. Look for the term “al dente,” which means firm to the bite. Start checking the pasta a minute or two before the time is up. This way, you avoid mushy pasta. Drain it right away and do not rinse. Rinsing will wash away the starch that helps sauce stick. You can easily boost flavor with simple swaps. Try adding fresh spinach or mushrooms for more veggies. If you like heat, toss in more red pepper flakes. Instead of marinara, use pesto for a twist. For cheese, feel free to mix in cheddar or gouda. They melt well and add a unique taste. Don't forget to taste as you cook! Adjust salt and pepper to match your liking. To serve your Cheesy Veggie Pizza Pasta, think about a few easy ideas. Use individual bowls for a nice touch. Garnish each bowl with fresh basil leaves for color. A sprinkle of extra Parmesan cheese adds flavor and style. Drizzle a little olive oil on top for richness. You can also pair the dish with garlic bread or a simple green salad for a complete meal. Pro Tips Choose the Right Pasta: Penne or fusilli work best for this dish as their shapes hold onto the sauce and cheese well. Veggie Variations: Feel free to switch up the vegetables based on what you have on hand or your preferences; mushrooms and spinach are great additions! Make It Ahead: This dish can be prepared in advance and stored in the refrigerator. Just reheat in the oven or microwave before serving. Extra Cheesy: For an even cheesier experience, consider adding a layer of cheese on top and broil it for a few minutes until bubbly and golden. {{image_2}} You can change up the veggies in this dish. Any fresh veggie works great. Try mushrooms, spinach, or carrots for new flavors. Broccoli adds a nice crunch, while eggplant gives a meaty texture. You can even use frozen vegetables if you're short on time. If you love cheese, you can mix it up here too. Use cheddar for a sharp taste. Goat cheese adds a creamy touch. For a non-dairy option, try vegan cheese. Just make sure it melts well, so your pasta stays gooey. Want to make your pasta heartier? Add protein! Grilled chicken gives a nice flavor. Italian sausage adds a spicy kick. For a vegetarian option, try cubed tofu or chickpeas. Both will soak up the sauce and add great texture to your meal. To store leftover Cheesy Veggie Pizza Pasta, let it cool down first. Then, place it in an airtight container. I recommend using glass or plastic containers with tight lids. This helps keep the flavors fresh. You can store it in the fridge for up to three days. When you're ready to enjoy leftovers, reheat them gently. You can use the microwave or the stovetop. If using the microwave, place a damp paper towel over the pasta. This keeps it moist. Heat it in short intervals, stirring in between. On the stovetop, add a splash of water to help steam it. Stir until hot. If you want to save some for later, freezing is a great option. Pack the cooled pasta in freezer-safe bags or containers. Try to remove as much air as possible before sealing. Label the bags with the date. You can freeze the pasta for up to three months. To eat, thaw it overnight in the fridge. Then, reheat using the tips above for best results. Yes, you can make Cheesy Veggie Pizza Pasta ahead of time. Prepare it fully, then store it in the fridge. When you are ready to eat, just reheat it. It tastes great even after a day or two. I recommend using penne or fusilli pasta for this dish. Both shapes hold the sauce well and mix nicely with the veggies. However, you can also try rotini or even spaghetti if you prefer. To spice it up, add more red pepper flakes while cooking. If you want it milder, skip the red pepper flakes. You can also use a milder marinara sauce for a smoother flavor. Adjust the spices to fit your taste! This blog post covered how to make Cheesy Veggie Pizza Pasta. We discussed key ingredients, cooking steps, and useful tips to enhance flavors. You learned about variations to suit your taste, as well as how to store leftovers. In the end, this dish offers flexibility and fun. You can mix and match ingredients to create your perfect meal. Enjoy cooking and sharing this tasty recipe with friends and family!

Cheesy Veggie Pizza Pasta

A delicious and cheesy pasta dish loaded with veggies and marinara sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz pasta (penne or fusilli)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • 1 cup marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it starts to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the bell pepper, zucchini, and cherry tomatoes to the skillet. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for about 5-7 minutes until the vegetables are softened but still crisp.
  • Add the cooked pasta to the skillet, then pour in the marinara sauce. Toss everything together until well combined. Allow it to heat through for an additional 2-3 minutes.
  • Remove the skillet from heat and stir in the mozzarella and Parmesan cheeses, mixing until they are melted and the pasta is gooey and cheesy.
  • Garnish with fresh basil leaves before serving.

Notes

Serve in individual bowls and sprinkle with extra Parmesan cheese and crushed red pepper flakes for an added kick. Consider a drizzle of olive oil on top for an elegant touch.
Keyword cheesy, pasta, vegetarian