This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This is an easy cheesy veggie pasta that you can whip up as a quick side for your favorite protein like roasted chicken, baked fish, or seared steak.

An easy cheesy pasta that delivers comforting goodness in each bite.

I’ve made this recipe so many times now, and I really can’t get enough of it. It’s the perfect side dish for nights when you can’t decide if you want roasted veggies or something carby to go with your entrée, so why not do both? It combines elbows, mushrooms, spinach, and red bell pepper along with Parmesan cheese and mozzarella for a comforting, nutritious veggie-packed pasta.

How to make this cheesy veggie pasta

What you need

You don’t need many ingredients to throw this together, and you can easily mix and match depending on what you have in your pantry or refrigerator.

Veggies: I use onion, bell pepper, mushrooms, and spinach. You could make this with sliced fennel, diced zucchini, eggplant, or broccoli florets. No spinach? Try it with baby kale or arugula instead. Thinly sliced cabbage would also be great!
Spices: I use garlic powder, Italian seasoning, and crushed red pepper. If you have fresh garlic, feel free to mince up a few cloves and throw them in. I opted for powder for ease.
Pasta: I use elbows, though candidly, I’ve also made this recipe with mixed pasta shapes for those times when I have a bunch of random bags of nearly empty pasta. Orzo, farfalle, or ditalini would also be great choices.
White wine: I’ve made this with white wine and with water. Both are fantastic! A fortified wine like sweet vermouth would also add a rich flavor to this pasta.
Cheese: I use a mix of freshly grated Parmesan cheese and shredded mozzarella. Bagged, low-moisture mozzarella is preferred instead of fresh mozzarella as it won’t add too much extra moisture to the dish.
Fresh basil: If you don’t have fresh basil, you can skip it. It adds a nice aromatic flavor as a garnish, but you can use freshly minced parsley as well. If you don’t have any fresh herbs but still want to add a little brightness, you can serve this with lemon wedges instead.

How to make it

Step 1: Sauté the diced pepper and onion first until they soften. Add the mushrooms and continue sautéing until they release their water and the water evaporates from the pot. Season well with salt and pepper.
Step 2: While the veggies cook, boil the pasta for about 6 minutes. You want it just under al dente.
Step 3: Season the veggies with Italian seasoning, garlic powder, and crushed red pepper. Cook for 1 minute until fragrant.

Step 4: Add the spinach and cook until just wilted. Pour in the white wine or water and bring to a boil.
Step 5: Turn the heat to low and add the cooked pasta. Toss to combine everything.

Step 6: Add the Parmesan cheese and half the mozzarella cheese and stir to combine. Sprinkle the remaining mozzarella cheese on top and transfer to the preheated oven for 10 minutes. If you want to brown the cheese further, turn on the broiler and broil for 1 to 2 minutes.

Step 7: Remove the pot from the oven and scatter fresh basil or minced parsley on top.

From there, you’re ready to dig in! Serve this up with your favorite entrée. It would be delicious alongside my Baked Sun-Dried Tomato Chicken!