Vegetable Pasta Pie
Transform your weeknight dinner with this show-stopping Vegetable Pasta Pie—a hearty, savory dish that blends the comfort of baked pasta with the elegance of a pie. Packed with vibrant zucchini, red bell pepper, and nutrient-rich spinach, this recipe delivers a medley of fresh, wholesome flavors wrapped in a cheesy embrace of ricotta, parmesan, and mozzarella. The dish is elevated with fragrant garlic, oregano, and basil, while a golden breadcrumb crust adds the perfect hint of crunch. Simple yet satisfying, this pasta pie is baked in a springform pan for a stunning presentation, making it ideal for family gatherings or casual entertaining. Ready in just one hour and serving up to six, this vegetable-packed baked pasta masterpiece is your new go-to for easy, delicious comfort food.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 1 medium-sized zucchini
- 1 large red bell pepper
- 100 grams spinach
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 250 grams ricotta cheese
- 50 grams parmesan cheese, grated
- 150 grams shredded mozzarella cheese
- 2 tablespoons breadcrumbs
- 2 pieces eggs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 190°C (375°F). Grease a 9-inch springform pan and set aside.
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, following the package instructions. Drain and set aside.
While the pasta cooks, prepare the vegetables. Dice the zucchini and red bell pepper into small pieces. Mince the garlic. Wash and pat dry the spinach.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened. Add the spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, parmesan cheese, eggs, oregano, basil, salt, and black pepper. Mix until everything is evenly coated and combined.
Transfer half of the pasta mixture into the greased springform pan. Sprinkle half of the mozzarella cheese over the layer. Add the remaining pasta mixture and top with the rest of the mozzarella cheese.
Sprinkle the breadcrumbs evenly over the top for a crispy crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the pasta pie to cool in the pan for 10 minutes before carefully removing the outer springform ring.
Slice into wedges and serve warm. Enjoy your Vegetable Pasta Pie!
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 21.5 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1836 mg | 141% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2125 mg | 45% | |
*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.
