Description

This comforting Vegetable Pasta Bake is a perfect blend of fresh vegetables and pasta, all topped with gooey melted cheese. Ideal for busy weeknights or family gatherings, this dish is not only delicious but also packed with nutrients. With the flexibility to use seasonal produce, it’s a delightful way to enjoy a wholesome meal that can be prepared in advance and is guaranteed to please both kids and adults alike.

Ingredients

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8 ounces short pasta (penne or fusilli)
1 tablespoon olive oil
1 small onion, chopped
1 cup bell peppers, diced (any color)
1 medium zucchini, diced
1 cup spinach, chopped
1 cup carrots, diced
14.5 ounces canned diced tomatoes (with juice)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and sauté the onions until translucent.
Add the bell peppers, zucchini, carrots, and spinach; cook for about 5-7 minutes until softened.
Stir in the canned tomatoes and Italian seasoning; simmer for 10 minutes. Season with salt and pepper.
In a large mixing bowl, combine the cooked pasta with the sautéed vegetable mixture. Fold in half of the mozzarella cheese.
Transfer to a greased baking dish and top with remaining mozzarella and Parmesan cheese.
Bake for about 25-30 minutes until bubbly and golden brown on top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/6 of recipe (approximately 230g)
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 14g
Cholesterol: 30mg