Vegetable Pasta Bake
Indulge in the comforting flavors of a Vegetable Pasta Bake, a wholesome and hearty dish that's perfect for busy weeknight dinners or casual entertaining. Combining tender penne pasta with a medley of vibrant zucchini, red bell peppers, and broccoli, this recipe is a celebration of fresh, nutrient-packed ingredients. The rich tomato-based sauce, infused with aromatic garlic, dried oregano, and basil, binds the dish together, while a golden-brown layer of melted mozzarella and parmesan adds irresistible creaminess. Ready in just 45 minutes, this baked pasta pairs its ease of preparation with mouthwatering results. Garnished with fresh parsley for a burst of color and flavor, this satisfying vegetarian bake is sure to delight the whole family. Perfect for those searching for a quick, cheesy, and veggie-packed baked pasta recipe that doesn't compromise on taste!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 150 grams, florets broccoli
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams, shredded mozzarella cheese
- 50 grams, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in zucchini, red bell pepper, and broccoli. Cook for 5-7 minutes until the vegetables are slightly tender.
Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the vegetable mixture. Stir to combine and let it simmer for 5 minutes.
Mix the cooked pasta into the skillet with the vegetable sauce until evenly coated.
Transfer the pasta and vegetable mixture into a large baking dish.
Sprinkle the shredded mozzarella cheese and grated parmesan evenly over the top.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and golden brown.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 45.6 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1807 mg | 139% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3405 mg | 72% | |
*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.
