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Leftover Pasta Bake

Turn your leftovers into a cozy weeknight dinner with this easy pasta bake. Combining leftover veggies, pasta, and sauce, it’s a simple way to transform your pantry staples into a comforting meal that everyone will love.

Serves 6
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
349 calories per serving

Ingredients

> Cooking spray
> 12 oz uncooked large pasta (any mix of shapes)
> 2 cups chopped leftover uncooked vegetables
> 2 cups leftover or store-bought pasta sauce
> 1 (8 oz) ball fresh mozzarella

Pasta:

> Rigatoni
> Cavatappi
> Rotini
> Shells

Vegetables:

> Broccoli
> Cauliflower
> String beans
> Spinach

Sauce:

> Marinara sauce
> Alfredo sauce

Steps

1
Preheat oven to 425°F. Coat a 2½-qt baking dish with the cooking spray.
2
In a large pot of salted boiling water, cook the pasta for 2 min. less than the al dente pasta time listed. Halfway through cooking time, add the vegetables. Strain and set aside.
3
In a large bowl, combine pasta and vegetable mixture with the sauce. Season with salt and pepper. Transfer mixture to prepared baking dish. Tear the mozzarella into pieces and top evenly over pasta mixture.
4
Bake 20–25 min., until the top is golden and crispy. Let pasta bake cool slightly before serving.

Tips

Use leftover stems from cauliflower or broccoli for this recipe. The blanching process will soften them perfectly.

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