Air Fryer Vegetable Pasta Bake

Air Fryer Vegetable Pasta Bake is my go-to when I want a dinner that is hearty, veggie-packed, and genuinely comforting without spending the whole evening in the kitchen. Tender pasta and soft sautéed vegetables come together in a creamy tomato sauce with baby spinach, all baked under a gorgeous melted layer of Parmesan and mozzarella that stretches and pulls beautifully. The air fryer gets it done faster than the oven and delivers that perfect cheesy golden top every single time. I love making it for weeknight family dinners and potlucks because it always clears the dish and reheats perfectly. Store leftovers in the fridge for up to 4 days and reheat in the air fryer.

Prep Time5

Cook Time15

Total Time20

Servings

Calories495

Author: Mandy Applegate

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

Metric - US Customary

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

Here are a few tips I've picked up from making this recipe that'll help you get the best results every time.

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

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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