Baked Veggie Penne
Dive into the heart of comfort food with this Baked Veggie Penne, a vibrant vegetarian pasta bake that's brimming with wholesome flavors and creamy cheese goodness. Tender penne pasta is coated in a rich tomato-based vegetable sauce, featuring sautéed zucchini, red bell peppers, baby spinach, and aromatic herbs like basil and oregano. Topped with a golden, bubbly layer of mozzarella and parmesan cheese, this dish is baked to perfection, striking the perfect balance between hearty and healthful. Ready in under an hour and yielding six generous servings, it's a crowd-pleasing recipe that's ideal for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color, this cheesy veggie casserole is sure to become a family favorite. Keywords: baked veggie penne, vegetarian pasta bake, cheesy casserole recipe, easy dinner ideas, healthy comfort food.
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Recipe Information
Ingredients
- 350 grams penne pasta
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 400 grams canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne 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 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the diced zucchini and red bell pepper, cooking for 5-7 minutes until the vegetables are tender.
Add the baby spinach to the skillet and cook for 2 minutes, or until wilted.
Stir in the canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld.
Combine the cooked penne with the vegetable sauce in a large mixing bowl, mixing until the pasta is evenly coated.
Lightly grease a 9x13-inch baking dish. Pour the pasta mixture into the dish and spread it out in an even layer.
Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm. Enjoy your baked veggie penne!
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.8 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1885 mg | 145% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2693 mg | 57% | |
*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.
