Cheddar Vegetable Bake Ragu
Savor the ultimate comfort food with this Cheddar Vegetable Bake Ragu, a hearty and wholesome dish bursting with vibrant flavors and rich textures. This vegetarian casserole layers tender pasta with a medley of perfectly sautéed vegetables—including bell peppers, zucchini, and carrots—simmered in a robust tomato ragu seasoned with oregano and basil. Topped with a luscious blanket of sharp cheddar, a crispy Parmesan-breadcrumb crust, and a sprinkle of fresh parsley, this bake emerges golden and bubbly from the oven, ready to delight. Perfect for weeknight dinners or cozy gatherings, this recipe is a crowd-pleaser that’s easy to prepare and packed with nutrients. Pair it with a crisp side salad or garlic bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 2 medium bell peppers, diced (any color)
- 1 large zucchini, diced
- 3 garlic cloves, minced
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne or rigatoni pasta
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the bell peppers and zucchini to the pan. Sauté for another 4–5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Simmer the ragu for 15 minutes, stirring occasionally, until the sauce thickens slightly.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
In a large mixing bowl, combine the cooked pasta with the vegetable ragu. Toss to coat evenly.
Transfer the pasta and ragu mixture into a greased 9x13-inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, mix together the parmesan cheese and breadcrumbs. Sprinkle this mixture over the cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 11.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 423 mg | 33% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 811 mg | 17% | |
*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.
