Description
This Veggie Pasta Bake is a hearty and comforting dish perfect for a family dinner or meal prep. It features al dente pasta combined with a savory sautéed medley of colorful vegetables, rich marinara sauce, and creamy cheeses baked to golden bubbly perfection. The blend of Italian herbs, fresh spinach, and melted mozzarella creates a deliciously balanced vegetarian casserole that’s both satisfying and flavorful.
Ingredients
Scale
Pasta and Sauce
- 12 ounces of pasta (penne or rotini work well)
- 1 ½ cups of marinara sauce
Vegetables
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup of mushrooms, sliced
- 1 cup of spinach, fresh
- 1 can (15 ounces) of diced tomatoes, drained
- 1 teaspoon of dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Cheeses
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta casserole.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional minute until aromatic.
- Cook Vegetables: Toss in the diced red bell pepper, zucchini, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are tender but still retain some bite.
- Add Spinach: Fold fresh spinach into the skillet and cook until wilted, about 2 minutes.
- Combine Tomatoes and Seasoning: Add the drained diced tomatoes to the vegetable mix along with Italian herbs, salt, and pepper. Stir well and cook for 3 minutes to meld the flavors.
- Mix Pasta and Vegetables: In a large bowl, combine the cooked pasta, sautéed vegetable mixture, and marinara sauce. Stir thoroughly to ensure even coating.
- Prepare Cheese Mixture: In a separate bowl, blend ricotta cheese with half of the shredded mozzarella and half of the grated Parmesan until smooth and creamy.
- Assemble Baking Dish: Grease a baking dish and layer half of the pasta mixture evenly on the bottom. Spread the ricotta cheese mixture over this layer evenly. Then, top with the remaining pasta mixture.
- Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheeses over the top layer for a cheesy crust.
- Initial Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the cheese to melt thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Rest the Dish: Carefully take the pasta bake out of the oven and let it rest for about 5 minutes to set and cool slightly.
- Garnish and Serve: Optionally garnish with fresh basil leaves before serving this warm, comforting veggie pasta bake.
Notes
- Use penne or rotini pasta shape for best results as they hold sauce well.
- Drain diced tomatoes to avoid excess moisture in the bake.
- Feel free to substitute ricotta with cottage cheese or vegan alternatives if desired.
- This dish can be prepared ahead and refrigerated; baking time may need slight adjustment if baking straight from cold.
- For added protein, consider stirring in cooked lentils or beans.
