Vegetarische Ofenpasta mit Bongiovi Arrabbiata Sauce – würzige italienische Pasta mit Chili

Vegetarian Baked Pasta

With Bongiovi Arrabbiata Sauce

This vegetarian baked arrabbiata pasta combines al dente pasta, fresh vegetables, and the bold heat of Bongiovi Arrabbiata Sauce.

An easy oven-baked dish for anyone who loves Italian cuisine and enjoys a bit of spice – perfect for everyday meals, family dinners, or guests.

If you prefer a milder option, try our Spaghetti Marinara with Bongiovi Sauce as well.

⏱️ 30 Min | 🍽️ Servings: 2 | 🌱 Vegetarian | 🌶️ Medium Spicy | 🇮🇹 Italian Cuisine

Ingredients for Vegetarian Baked Arrabbiata Pasta with Bongiovi Sauce

250 g short pasta (e.g. rigatoni or penne)
1 jar of Bongiovi Arrabbiata Sauce
1 small zucchini
1 red bell pepper
1 small onion
1 clove of garlic
2 tbsp olive oil
Salt & pepper
Optional: mozzarella or grated cheese, fresh herbs, chili flakes

Bongiovi Arrabbiata Sauce

Preparation

Prepare the pasta
Cook the pasta in plenty of salted water about 2 minutes less than al dente. Drain and set aside.

Chop the vegetables
Cut the zucchini and bell pepper into small pieces, finely chop the onion, and finely dice the garlic.

Sauté the vegetables
Heat the olive oil in a pan. Sauté the onion and garlic until translucent, then briefly fry the vegetables until slightly tender.

Add the sauce
Stir in the Bongiovi Arrabbiata Sauce and let it simmer gently for 3–4 minutes. Season with salt, pepper, and optional chili.

Prepare the oven
Preheat the oven to 200 °C (top and bottom heat).

Combine everything
Mix the pasta with the sauce, transfer to an ovenproof dish, and optionally sprinkle with mozzarella or cheese.

Bake
Bake for about 15–20 minutes, until the surface is lightly golden.

Serve
Garnish with fresh herbs and enjoy hot.

Tips & Variations

Extra creamy: stir in a little ricotta or crème fraîche
Vegan: omit the cheese or use vegan cheese
More heat: add chili oil or extra chili flakes 🌶️
Protein boost: add sautéed eggplant or chickpeas

You’ll find more Italian recipes on our Bongiovi recipe blog.