Garden Fresh Pasta Bake
Indulge in the vibrant flavors of summer with this Garden Fresh Pasta Bake, a wholesome and hearty dish brimming with colorful, nutrient-packed vegetables and rich, cheesy goodness. This baked pasta recipe combines tender penne with a medley of sautéed zucchini, sweet cherry tomatoes, red bell pepper, and baby spinach, all enveloped in a luscious marinara sauce. Creamy ricotta, gooey mozzarella, and savory Parmesan create indulgent, melty layers that make every bite irresistible. Perfect for weeknight family dinners or meal prepping, this dish is easy to make and ready in just one hour. Garnished with fresh basil for an herby finish, this comforting pasta bake serves 6 and is sure to become a crowd-pleasing favorite. Bake it to perfection and let the flavors of the garden shine!
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Recipe Information
Ingredients
- 16 oz penne pasta
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 3 garlic cloves, minced
- 2 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups mozarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped (optional garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Sauté the diced onion, red bell pepper, and zucchini for 5-7 minutes until softened.
Add the cherry tomatoes, spinach, and minced garlic to the skillet. Sauté for another 2-3 minutes until the spinach has wilted.
Stir in the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Mix well and cook for 1 more minute.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Stir until evenly coated.
Spread half of the pasta mixture into a 9x13-inch baking dish.
Dollop spoonfuls of ricotta cheese evenly over the pasta layer.
Sprinkle half of the shredded mozzarella and grated Parmesan cheese on top.
Add the remaining pasta mixture over the cheese layer.
Top with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped fresh basil leaves, if desired, and enjoy!
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 5688 mg | 247% | |
| Total Carbohydrate | 421.8 g | 153% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 38.0 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3394 mg | 261% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2995 mg | 64% | |
*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.
