Air Fryer Vegetable Pasta Bake
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Honestly, Air Fryer Vegetable Pasta Bake might be the most comforting thing to come out of my air fryer. Tender pasta and sautéed vegetables tossed in a creamy tomato sauce with baby spinach folded through, then topped with Parmesan and mozzarella that bakes into a golden, bubbly, stretchy cheese crust. The kind of dinner that makes everyone at the table happy.
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I make this for weeknight dinners, family gatherings, and potlucks when I want something warm, cheesy, and vegetable-loaded that everyone will clean their plate for. It comes together in one dish and the air fryer gets it golden and bubbling faster than the oven. Store leftovers in the fridge for up to 4 days and reheat in the air fryer for the best texture.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegetable Pasta Bake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This Air Fryer Vegetable Pasta Bake recipe comes together faster than you’d expect, and the air fryer does all the heavy lifting at the end to get that perfectly golden, bubbly cheese topping.
Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta for 1 minute less than the package instructions say. I love using my pasta pot with a strainer lid for this since you just lift the lid to strain the water directly from the pot.
You want it just slightly underdone since it’ll finish cooking in the air fryer. Drain and set it aside.
Sauté the Vegetables
Heat olive oil in a large pan over medium heat. A large nonstick skillet makes this step much easier and reduces cleanup.
Add the sliced red onion and cook until softened, then stir in the bell pepper, zucchini, and minced garlic. Season with salt, pepper, and dried herbs, if using, then cook for a few minutes until the vegetables are just slightly tender.
Build the Sauce
Pour in the canned tomato sauce and heavy cream into the pasta sauce. Stir everything together well, then let the mixture simmer for a few minutes to allow the flavors to come together and the sauce to thicken slightly.
Combine the Pasta and Spinach
Add the pasta and fresh baby spinach directly into the sauce. Toss everything together until the spinach wilts down, and every piece of pasta is well coated in that creamy tomato sauce.
Assemble and Top with Cheese
Preheat your air fryer to 350°F (180°C). Transfer the pasta mixture into an air fryer-safe casserole dish. I use this compact air fryer for this recipe, and it fits the baking dish perfectly while still circulating heat evenly around the top for that golden, bubbly, grated cheese.
Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the top.
Air Fry Until Golden
Air fry for 12 to 15 minutes, or until the cheese melts, bubbly, and lightly golden on top. Keep an eye on it toward the end since air fryers can vary slightly in heat output.
Serve and Garnish
Remove the dish from the air fryer and let it cool for a few minutes before serving. Garnish with fresh parsley and serve warm straight from the dish.
If you’re taking this cooked pasta bake to a potluck or gathering, cover the dish tightly with foil and place it in an insulated casserole carrier to keep it warm on the way there.
Equipment
Ingredients
- 1 pound short pasta such as rigatoni or penne
- 1 tablespoon olive oil
- 1 large red onion sliced
- 1 red bell pepper sliced
- 1 large zucchini sliced into half moons
- 2 garlic cloves minced
- 2 cups canned tomato sauce
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Dried herbs such as oregano or basil (optional)
- Fresh parsley for garnish
Instructions
- Bring a pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions. Drain and set aside.1 pound short pasta
- Heat olive oil in a large pan over medium heat. Add the sliced onion and cook until softened. Stir in the bell pepper, zucchini, and garlic. Season with salt, pepper, and herbs, then cook for a few minutes until the vegetables are slightly tender.1 tablespoon olive oil, 1 large red onion, 1 red bell pepper, 1 large zucchini, 2 garlic cloves, Salt and pepper
- Pour in the canned tomato sauce and heavy cream. Stir well and let the mixture simmer for a few minutes to combine the flavors.2 cups canned tomato sauce, ½ cup heavy cream
- Add the cooked pasta and fresh spinach to the sauce. Toss everything together until the spinach wilts and the pasta is well coated.2 cups fresh baby spinach
- Preheat the air fryer to 350°F (180°C). Transfer the pasta mixture to an air fryer-safe baking dish. Sprinkle the Parmesan and mozzarella evenly over the top.½ cup grated Parmesan cheese, 1 cup shredded mozzarella cheese
- Air fry for 12–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the air fryer and let it cool slightly. Garnish with fresh parsley and serve warm.Fresh parsley, Dried herbs
Notes
- Cook the pasta slightly underdone: Pulling the pasta out 1 minute early prevents it from getting mushy after it finishes cooking in the air fryer.
- Don’t skip the simmer: Letting the tomato cream sauce simmer for a few minutes before adding the pasta gives it time to thicken and develop flavor.
- Add spinach off the heat if needed: If the pan is very hot, you can stir the spinach in off the heat so it wilts gently without overcooking.
- Use a dish that fits your air fryer: Make sure your baking dish fits comfortably inside your air fryer basket with room for air to circulate around it for even cooking.
- Watch the cheese closely: Air fryers vary, so start checking at the 12-minute mark to keep it golden without burning.
- Freeze in portions: Let the pasta bake cool completely, then divide it into individual portions before freezing so you can thaw and reheat only what you need.
Nutrition
How to Store Leftovers
Let the pasta bake cool completely, not piping hot, before storing. Transfer leftovers into an airtight glass container and refrigerate for up to 4 days. To reheat, pop individual portions back into the air fryer at 350°F for a few minutes, or warm them in the microwave until heated through.
To freeze, portion the pasta bake into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The texture of the vegetables holds up well after freezing, though the cheese topping is best when reheated in the air fryer rather than the microwave, so it gets a little crisp again.
What to Serve With Air Fryer Vegetable Pasta Bake
A simple green salad with a light vinaigrette is one of my favorite things to serve alongside this pasta bake. The freshness of the greens balances out the creamy, rich tomato sauce really nicely. If you want something for scooping up extra sauce, garlic bread works well, though the pasta is already hearty on its own.
A side of crusty bread or focaccia also pairs beautifully with the creamy sauce if you’re looking for something to soak it up. For something lighter, a bowl of tomato soup alongside a smaller serving of the pasta bake makes for a really cozy and satisfying meal.
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