Vegetable Not Zagna Pasta Toss
The Vegetable Not Zagna Pasta Toss is a vibrant, one-skillet pasta dish brimming with fresh vegetables, a luscious tomato-based sauce, and indulgent layers of cheese. This satisfying meatless recipe features tender penne pasta tossed with zucchini, red bell pepper, cremini mushrooms, and spinach, creating a wholesome medley of flavors and textures. Enhanced with aromatic garlic, onions, and Italian herbs, the sauce delivers a bold and comforting taste reminiscent of classic lasagna without the extra effort. Ricotta, mozzarella, and parmesan cheeses add creamy, melty richness, making every bite irresistible. Ready in just 40 minutes, this easy and cheesy pasta is perfect for busy weeknights or casual dinners, and it’s sure to delight pasta lovers and vegetarians alike. Garnished with fresh parsley, it’s best served hot and paired with crusty bread or a crisp side salad for a complete meal.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup cremini mushrooms, sliced
- 3 cups baby spinach
- 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 0.5 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- salt, to taste
- black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Stir in the zucchini, red bell pepper, and mushrooms. Sauté for 5-6 minutes until the vegetables are tender.
Add the baby spinach and cook until wilted, about 1-2 minutes.
Pour in the crushed tomatoes and stir in the tomato paste. Mix well to combine.
Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer the sauce for 5 minutes to allow the flavors to meld.
Add the cooked penne pasta to the skillet with the vegetable sauce. Toss to coat the pasta evenly.
Remove the skillet from heat and stir in the ricotta cheese until well incorporated.
Sprinkle the shredded mozzarella and grated parmesan over the pasta in the skillet.
Place a lid on the skillet for 2-3 minutes to allow the cheese to melt, or transfer the mixture to an oven-safe dish and broil for 2-3 minutes until bubbly and golden.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 825 mg | 18% | |
*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.
