Vegetarian Baked Penne Pasta
Indulge in the hearty and comforting flavors of this Vegetarian Baked Penne Pasta, a deliciously cheesy casserole brimming with wholesome vegetables and Italian-inspired seasoning. This recipe features tender penne pasta tossed in a rich tomato sauce loaded with red bell peppers, zucchini, and mushrooms for a burst of vibrant, garden-fresh flavors. Layers of creamy ricotta, gooey mozzarella, and nutty Parmesan cheeses create an irresistibly decadent texture that perfectly complements the savory sauce. Topped with a golden-brown, bubbling cheese crust and garnished with fresh basil, this baked pasta dish is an easy and satisfying dinner option that’s ready in just one hour. Perfect for busy weeknights or cozy gatherings, this vegetarian dinner idea will quickly become a family favorite.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 200 grams mushrooms, sliced
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams ricotta cheese
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 10 grams fresh basil leaves for garnishing
Instructions
Preheat your oven to 180°C (350°F).
In a large pot, bring water to a boil, add a generous pinch of salt, and cook the penne pasta until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3 minutes.
Add the chopped red bell pepper, sliced zucchini, and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld.
In a large bowl, combine the cooked penne with the vegetable tomato sauce, mixing until the pasta is well coated.
In a lightly greased baking dish, spread half of the pasta mixture. Dollop with half of the ricotta cheese, and then sprinkle half of the mozzarella cheese over the top.
Layer the remaining pasta mixture on top, followed by the remaining ricotta and mozzarella cheeses. Finally, sprinkle the parmesan cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and allow to cool slightly before serving. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 58.1 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 3348 mg | 258% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5639 mg | 120% | |
*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.
