Baked Pasta with Cheese and Vegetables
Indulge in the ultimate comfort food with this Baked Pasta with Cheese and Vegetables recipe, a hearty and satisfying dish that brings together tender pasta, vibrant sautéed vegetables, and a rich, creamy tomato sauce. Perfectly seasoned with garlic, oregano, and a hint of crushed red pepper for a mild kick, this baked pasta dish is layered with melted mozzarella and parmesan cheeses, creating a gooey, golden topping you'll love. Ideal for weeknight dinners or family gatherings, this recipe is easy to prepare and bakes to perfection in under an hour. Packed with nutritious vegetables like broccoli, zucchini, and bell peppers, it’s a delicious way to sneak veggies into your meal. Serve it with a side of garlic bread or a fresh green salad for a complete, crowd-pleasing meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 12 oz pasta (penne or rigatoni)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium bell peppers (any color), sliced
- 1 medium zucchini, sliced
- 8 oz button mushrooms, sliced
- 2 cups broccoli florets
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes
- 2 cups tomato sauce
- 1 cup heavy cream
- 0.5 cup fresh basil leaves, chopped
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish and set it aside.
Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic, sliced bell peppers, zucchini, mushrooms, and broccoli florets. Cook for about 5-7 minutes, or until the vegetables are tender.
Season the vegetable mixture with salt, black pepper, dried oregano, and crushed red pepper flakes. Stir well to combine the spices with the vegetables.
Reduce the heat to low and add the tomato sauce and heavy cream to the skillet. Stir gently until well combined, then simmer for an additional 5 minutes.
Add the chopped fresh basil to the skillet and stir. Combine the cooked pasta with the sauce and vegetables, mixing until the pasta is thoroughly coated.
Pour half of the pasta mixture into the prepared baking dish, then sprinkle half of the mozzarella and parmesan cheeses over the top.
Layer the remaining pasta mixture into the dish and top with the remaining mozzarella and parmesan cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Remove the baked pasta from the oven and let it sit for about 5 minutes before serving. Garnish with extra fresh basil if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
