Cheesy Baked Pasta with Vegetables
Dive into comfort food heaven with this Cheesy Baked Pasta with Vegetables, a hearty and vibrant casserole brimming with fresh, sautéed veggies and three luscious cheeses. Featuring tender penne pasta tossed in a rich marinara sauce with a medley of zucchini, mushrooms, cherry tomatoes, and baby spinach, this dish is a celebration of flavor and texture. The addition of ricotta ensures a creamy bite, while shredded mozzarella and parmesan create that irresistible golden, bubbly topping. Perfect for meatless Mondays or any time you crave a crowd-pleasing vegetarian pasta bake, this recipe delivers satisfying, cheesy goodness in just under an hour. Serve it alongside a crisp green salad or some warm garlic bread for a cozy and complete meal!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 8 ounces mushrooms, sliced
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions, then 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 and cook for another 30 seconds until fragrant.
Stir in the diced red bell pepper, zucchini, and mushrooms. Cook for 5-6 minutes until the vegetables are tender.
Add the cherry tomatoes, baby spinach, oregano, basil, salt, black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes until the spinach is wilted and the tomatoes are softened.
Stir in the marinara sauce and cook for 2 additional minutes until heated through. Remove from heat.
In a large mixing bowl, combine the cooked pasta with the vegetable marinara sauce mixture, ricotta cheese, and 1 cup of shredded mozzarella cheese. Mix until evenly combined.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese and the 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 top is golden and bubbly.
Let the dish rest for 5 minutes before serving. Enjoy your cheesy baked pasta with vegetables!
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 41.6 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3306 mg | 254% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3349 mg | 71% | |
*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.
