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baked spaghetti tucci benucch recipe​

Roasted Veggie and Pesto Baked Spaghetti

5 from 1 vote
This twist on the classic baked spaghetti brings in roasted vegetables and vibrant pesto sauce for a healthier, flavor-packed dish. The rich flavor of roasted veggies combined with the fresh taste of basil pesto creates a comforting yet lightened-up version of the traditional recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Snack
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti whole grain for added fiber
  • 2 cups of mixed vegetables bell peppers, zucchini, cherry tomatoes
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup pesto store-bought or homemade
  • 1 ½ cups shredded mozzarella cheese
  • Fresh basil for garnish optional

Equipment

  • Baking dish
  • Oven
  • Roasting pan
  • Knife and chopping board
  • Large pot for boiling spaghetti
  • Mixing bowl
  • Spoon for stirring

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Chop the vegetables (bell peppers, zucchini, and cherry tomatoes) into bite-sized pieces. Place them on a roasting pan, drizzle with olive oil, and season with salt and pepper.
    baked spaghetti tucci benucch recipe​
  3. Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized.
  4. While the vegetables are roasting, cook the spaghetti according to the package instructions. Drain and set aside.
  5. In a large mixing bowl, combine the cooked spaghetti with the roasted veggies and pesto sauce. Mix well to coat evenly.
  6. Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
  7. Bake in the oven for 10-15 minutes, or until the cheese is melted and golden brown.
  8. Remove from the oven and garnish with fresh basil, if desired. Serve hot.
    baked spaghetti tucci benucch recipe​

Notes

  • Customization: You can add any vegetables you like, such as spinach, mushrooms, or even eggplant.
  • Pesto Options: If you prefer a lighter version, use a reduced-fat pesto or make your own with Greek yogurt for added protein.
  • Vegan Version: Use dairy-free cheese and a vegan pesto to make this dish fully plant-based.
  • Meal Prep: This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.baked spaghetti tucci benucch recipe​