Vegetable Loaded Baked Pasta

Gluten Free + Easy + Fast = Yes Please! This Vegetable-Loaded Baked Pasta is just what your easy weeknight dinner situation needs.
  • 10
    Prep Time
  • 30
    Cook Time
  • x
  • 8 oz. dry Modern Table Lentil Rotini pasta
  • 2 Tablespoons olive oil
  • 8 oz. (16-18 whole) mushrooms, sliced
  • 2 cups cauliflower florets
  • 2-3 garlic cloves, finely chopped
  • Red pepper flakes to taste
  • 1/2 Tablespoon Italian seasoning
  • 1 cup cherry tomatoes, diced
  • 2 cups spinach leaves, tightly packed and chopped
  • 2 cups tomato sauce
  • 8 oz. fresh mozzarella, diced
  • Basil and parmesan for garnish as desired
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  1. Pre-heat oven to 375°F. In a large saucepan, bring salt water to a boil, and cook pasta for half of the suggested cooking time (approximately 3-4 minutes). You want it to still be hard in the middle as it will cook again. Drain and set aside.
  2. Meanwhile, heat a large skillet with olive oil over medium-high heat. Add mushrooms and cauliflower and cook for 3-4 minutes. Add salt, pepper, and red pepper flakes to taste. Add Italian seasoning and garlic, stir to combine. Cook for an additional 3-4 minutes. Add tomatoes and cook for 2 minutes. Add chopped spinach, stir to combine, and remove from heat.
  3. Add tomato sauce and pasta to vegetables and stir to combine. Layer half of the pasta into a casserole baking dish. Top with half of the mozzarella. Add the remaining pasta to the baking dish and cover with remaining mozzarella.
  4. Bake pasta for 18-20 minutes, until bubbly and cheese is melted and turning golden brown. Garnish with fresh basil and parmesan as desired.

Recipe credit: Fork in the Kitchen.

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