Italian Vegetable Pasta Bake
Indulge in the comforting flavors of Italy with this hearty Italian Vegetable Pasta Bake, a crowd-pleasing dish that’s as wholesome as it is delicious. Loaded with tender penne pasta, a medley of sautéed vegetables like zucchini, red bell pepper, and mushrooms, and a rich tomato sauce infused with aromatic herbs, this recipe brings vibrant Mediterranean flavors to your table. Topped with gooey mozzarella and golden Parmesan cheese, this oven-baked casserole achieves the perfect balance of creamy and savory. It’s a one-dish wonder that’s easy to prepare, making it ideal for busy weeknights or potluck gatherings. Garnished with fresh parsley, this vegetarian pasta bake is a fantastic way to bring comfort food to the next level while sneaking in extra veggies. Perfect for serving a family dinner or meal prepping for the week, this dish is bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 8 oz mushrooms, sliced
- 4 cups baby spinach
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook for 2 more minutes until it wilts. Remove the skillet from heat.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix well to coat all ingredients evenly.
Transfer half of the pasta and vegetable mixture to a 9x13-inch baking dish. Spread it out evenly.
Sprinkle 1 cup of shredded mozzarella cheese over the first layer.
Add the remaining pasta and vegetable mixture on top, spreading it out evenly.
Sprinkle the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 338.6 g | 123% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 44.1 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2421 mg | 186% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4101 mg | 87% | |
*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.
