Vegetable Pasta Bake
A cozy, crowd-pleasing casserole made with pasta, sautéed vegetables, and a cheesy topping, perfect for weeknight dinners and leftovers.
Ingredients
Pasta and Cheese
- 12 oz Penne or rigatoni pasta Short tubular pasta holds the sauce well.
- 1-1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated parmesan cheese
Vegetables
- 1 medium Onion, chopped
- 2-3 cloves Garlic, minced
- 1-2 Bell peppers, chopped (any color)
- 1 medium Zucchini, sliced
- 4-5 cups Fresh spinach, loosely packed
Sauce Base
- 14-15 oz Canned diced tomatoes Swap in whole canned tomatoes crushed by hand if you prefer chunk-free sauce.
- 0.5 cups Vegetable broth
- 1 tsp Italian seasoning
- to taste Salt and pepper
Cooking Essentials
- 1-2 tbsp Olive oil For sautéing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chopped bell peppers and sliced zucchini. Sauté for 5-7 minutes until the vegetables are tender but not mushy.
- Stir in spinach and cook until wilted.
- Pour in canned diced tomatoes and vegetable broth. Season with Italian seasoning, salt, and pepper. Simmer for 2-3 minutes to meld flavors.
- Add the drained pasta to the skillet and toss gently to combine.
Baking
- Transfer the pasta-vegetable mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and grated parmesan over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- For a browned top, broil for an additional 1-2 minutes, watching closely.
- Let cool for 5-10 minutes before serving.
Notes
Great for feeding a family or bringing to potlucks. Flexible with seasonal vegetables. Can be made vegan by using plant-based cheese and nutritional yeast.