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–+ servings
Veggie Pasta Bake

Discover the magic of Veggie Pasta Bake. Transform random veggies into a hearty, comforting dish your family will love. Perfect for any night.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups pasta (penne, rigatoni, or shells)
  • 1 cup zucchini, chopped
  • 1 cup bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • 1 cup eggplant, cubed
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 4 cups marinara sauce (or desired sauce)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated cheese (like cheddar or parmesan)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • to garnish fresh herbs (basil, parsley)

Equipment

  • Large pot
  • Baking dish (9x13 inches)
  • Mixing bowl
  • Baking sheet
  • Foil

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook pasta in salted water for 3 minutes less than package directions until al dente.
  3. Meanwhile, prepare and roast the zucchini, bell pepper, eggplant, broccoli, and cauliflower with olive oil, salt, and pepper for about 20 minutes until tender.
  4. In a large bowl, combine the uncooked pasta, roasted vegetables, cherry tomatoes, spinach, and marinara sauce.
  5. Mix until everything is well-coated and the mixture looks somewhat soupy.
  6. Grease a 9x13 inch baking dish and layer half of the pasta mixture, then sprinkle with one cup of mozzarella cheese.
  7. Add the remaining pasta mixture and top with the remaining mozzarella and grated cheese.
  8. Cover the dish with foil and bake for 20 minutes.
  9. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
  10. Let the pasta bake rest for at least 10 minutes before slicing.
  11. Garnish with fresh herbs before serving.

Nutrition

Calories: 350kcalCarbohydrates: 53gProtein: 15gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 8mg

Notes

Feel free to experiment with different vegetables based on what you have on hand. For a creamier version, consider adding a béchamel sauce or blending some of the vegetables into the sauce. Adjust the seasoning to taste and consider adding dried herbs like oregano or thyme for extra flavor. Leftovers taste great and can be reheated easily in the microwave or oven.
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