Description
A hearty and comforting cheesy vegetable pasta bake loaded with colorful vegetables, tender pasta, and a rich tomato sauce, all topped with golden, melted cheese. Perfect for a family dinner or meal prep.
Ingredients
Units
Scale
- 12 oz penne or fusilli pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 2 cups marinara or tomato pasta sauce
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes.
- Add zucchini, bell pepper, broccoli, and mushrooms. Cook for 5–7 minutes until slightly tender.
- Stir in the marinara sauce and oregano. Season with salt and pepper to taste. Simmer for 5 minutes.
- Add the cooked pasta to the skillet and toss to combine with the sauce and vegetables.
- Transfer the mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving if desired.
Notes
- Use any vegetables you have on hand like spinach, carrots, or corn.
- You can make it ahead and refrigerate before baking.
- Substitute with gluten-free pasta for a gluten-free version.
- Add chili flakes for a spicier version.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 35mg