Pasta and noodles · 30 min
Cheesy Pasta Marinara with Roasted Edamame, Mushrooms & Bell Pepper
- 30 min
- 2–6 servings
- 613 kcal / serving
Creamy rotini with a bright trellis of roasted edamame, mushrooms, and peppers, all coated in marinara and melted Italian cheese—perfect for a quick weeknight meal with varied textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 cupedamame, shelled
- ½ (24 oz) jarmarinara sauce
- ½ mediumred onion
- 5 ozrotini pasta
- ½ cupshredded cheese, Italian blend
- 1 (8 oz) pkgsliced white mushrooms
- 1yellow bell pepper
- edamame
- yellow bell peppers
- red onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking dish · chef's knife · colander · cutting board · large pot · measuring cups · measuring spoons · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 cupedamame, shelled
- ½ mediumred onion
- 1 (8 oz) pkgsliced white mushrooms
- 1yellow bell pepper
- edamame
- yellow bell peppers
- red onions
Dairy, eggs & chilled
- ½ cupshredded cheese, Italian blend
Pantry & dry goods
- 5 ozrotini pasta
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| edamame, shelled | 1 cup | ||
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
| yellow bell pepper | 1 | 2 | 3 |
| edamame | 2 cups | 3 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set a baking dish aside.
- Bring a large pot of salted water to a boil, then add the rotini and cook until just al dente, about 8–10 minutes; drain and keep warm in the pot.
- In a baking dish, combine peeled and diced red onion, diced yellow bell pepper, sliced mushrooms, and shelled edamame; drizzle with a little oil and sprinkle Italian seasoning and salt, then toss to coat.
- Roast the vegetables in the oven until they are tender and starting to brown, about 10–15 minutes.
- Warm the marinara sauce in a small pot or in the microwave; once heated, stir in the cooked vegetables and spread the mixture into an even layer. Sprinkle the cheese evenly over the top.
- Return the baking dish to the oven and bake until the cheese melts and the sauce is warmed through, about 5 minutes.
- Toss the cheese-topped vegetables with the drained pasta in the large pot to combine, then divide into bowls or plates and serve.
Two tips
- Prep the veggies ahead and store them in the fridge; assemble the dish when you’re ready to bake.
- If you have extra pantry items, finish the meal with a side of crusty bread or swap in an extra cup of edamame for more protein.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 32 g
- Carbs
- 86 g
- Fat
- 18 g
- Fiber
- 12 g
- Sodium
- 927 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.