Bring vibrant flavor to your dinner table with this comforting, vegetable-packed pasta bake! Featuring a medley of tender mushrooms, sweet cherry tomatoes, bell peppers, and savory steak seasoning, this dish takes a simple jarred sauce and elevates it into something truly special.
*This recipe was originally published on May 14, 2016 and has been updated with new tips & tricks.
Why this Recipe is a Keeper
It packed with Fresh Veggies: Between the organic mushrooms, sweet cherry tomatoes, crisp red bell pepper, and savory red onion, this bake is a fantastic way to load up on wholesome vegetables without sacrificing flavor.
The Secret Weapon (Steak Seasoning): Using steak seasoning on the veggies is a total game-changer. It instantly imparts a complex, perfectly balanced blend of garlic, pepper, and herbs from just one tiny jar—no need to juggle a dozen spice bottles!
Effortless & Cozy: It delivers all the bubbling, cheesy, saucy comfort of a classic Italian-style casserole, but relies on a simple jar of marinara or mushroom-based sauce to keep weeknight prep lightning-fast.
Aromatic Finish: Topping the hot, freshly baked pasta with torn fresh basil leaves adds a vibrant, restaurant-quality pop of freshness and color that ties the whole dish together.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, absolutely! While penne is fantastic for trapping the marinara inside its tubes you can easily swap it out for rigatoni, rotini, fusilli, or ziti.
2. Why use steak seasoning on vegetables?
It’s a secret shortcut for massive flavor. Steak seasoning typically blends coarse salt, black pepper, garlic powder, onion powder, and various herbs into one mix. It perfectly seasons the mushrooms, tomatoes, bell peppers, and onions all at once without needing a dozen separate spice jars.
3. Can I make this pasta bake ahead of time?
You bet. You can fully assemble the pasta bake (tossing the cooked penne, sautéed veggies, and marinara together, transferring it to the baking dish, and topping with Parmesan cheese up to 24 hours in advance. Cover it tightly and store it in the refrigerator until you’re ready to bake and serve.
Storage & Reheating Instructions
- Refrigerator Storage: Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer Storage: You can freeze this bake unbaked or baked for up to 2 months. Wrap the dish tightly in a layer of plastic wrap and aluminum foil. Thaw overnight in the fridge before baking or reheating.
- Reheating:
- Single Portions: Warm individual servings in the microwave for 1 to 2 minutes, stirring halfway through, until heated through.
- Whole Dish: Reheat covered with foil in a preheated oven at 350°F (175°C) for about 15 to 20 minutes until hot and bubbly.
More Tasty Pasta Recipes to Try Today
Sautéed Veggie & Mushroom Penne Pasta Bake
Equipment
- Large Pot For boiling the penne pasta al dente
- Baking Dish (approx. 9×13-inch) To hold the mixed pasta, veggies, and sauce while it bakes to bubbly perfection
- Colander For draining the cooked pasta.
- Large Skillet or Pan For sautéing the organic mushrooms, cherry tomatoes, red bell pepper, and red onion in olive oil with the steak seasoning.
- Mixing Spoon or Spatula For tossing the ingredients together.
- measuring cups For measuring out your Parmesan cheese.
- Chef's knife & cutting board For chopping the bell pepper, dicing the red onion, halving the cherry tomatoes, and slicing the mushrooms.
Ingredients
- 1 small package of organic mushrooms sliced
- 1 cup of organic cherry tomatoes halved
- 1 small red bell pepper chopped
- 1 small red onion diced
- 12 ounces package of penne
- 1 jar marinara
- ½ cup Parmesan cheese grated
- 8 fresh basil leaves torn or chopped
- 2 tablespoons olive oil
- Steak seasoning—as needed it seasons the veggies perfectly and has all the spices you love in one tiny jar!
Instructions
- Preheat your oven to 375°F (190°C). Cook the penne in a large pot of salted boiling water until al dente (about 2 minutes under package directions so it keeps its bite). Drain well.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced organic mushrooms, halved cherry tomatoes, chopped red bell pepper, and diced red onion. Sprinkle generously with your steak seasoning. Sauté until the vegetables are tender and caramelized (about 6 to 8 minutes).
- Toss the cooked penne, sautéed veggie mixture, and the jar of marinara sauce together in a large bowl or directly in your baking dish until everything is well coated.
- Transfer the mixture into a greased baking dish. Top evenly with the 1/2 cup of Parmesan cheese. Bake uncovered for 15 to 20 minutes until the sauce is bubbly and the cheese is melted and golden.
- Remove from the oven, scatter the 8 fresh basil leaves over the top for a bright, aromatic finish, and serve warm!
This looks delicious! I never thought about swapping out the meat in my pasta for mushrooms but that’s a great idea!
This would be perfect for Family Reunion, I’m sure they would love this fantastic recipe.