Vegetable Macaroni Bake
Dive into the comforting goodness of this cheesy Vegetable Macaroni Bake, a perfect blend of hearty pasta, vibrant veggies, and a golden, crispy topping. This family-friendly recipe combines tender macaroni with a medley of sautéed bell peppers, zucchini, broccoli, carrots, and a flavorful tomato-based sauce spiced with oregano and basil. Topped with melty mozzarella, nutty Parmesan, and buttery breadcrumbs, this easy dinner dish bakes to perfection in just 30 minutes. Ideal for busy weeknights, this vegetarian casserole is as nutritious as it is delicious. Garnish with fresh parsley for an extra touch of freshness and serve warm for a wholesome, crowd-pleasing meal.
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Recipe Information
Ingredients
- 300 g macaroni pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 bell peppers (red, yellow, or green), diced
- 1 medium zucchini, diced
- 1 large carrot, grated
- 100 g broccoli florets
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 150 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 50 g breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Grease a large ovenproof baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta until al dente, according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and continue cooking for 1 minute until fragrant.
Stir in the diced bell peppers, zucchini, grated carrot, and broccoli florets. Sauté for 5-6 minutes until the vegetables are tender but still slightly crisp.
Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
Add the cooked macaroni pasta to the skillet and toss to coat the pasta evenly with the vegetable sauce.
Transfer the pasta and vegetable mixture to the prepared baking dish. Spread evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 760 mg | 16% | |
*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.
