Vegetarian Classic Baked Pasta
Indulge in the comforting flavors of this *Vegetarian Classic Baked Pasta*, a dish that’s as hearty as it is wholesome! Perfectly cooked penne pasta is tossed in a rich tomato-based sauce brimming with sautéed vegetables like bell peppers, zucchini, and mushrooms, seasoned to perfection with oregano and basil. Topped with a luscious layer of melted mozzarella and parmesan cheese, this oven-baked delight delivers all the gooey, golden goodness you crave. Ready in just an hour, this easy-to-make vegetarian casserole is ideal for meal prep, family dinners, or even a cozy gathering with friends. Serve it hot with a side of garlic bread or a green salad for a complete and satisfying meal. Packed with nutrients and flavor, this dish is a crowd-pleaser for vegetarians and pasta lovers alike!
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Recipe Information
Ingredients
- 500 grams penne pasta
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium bell peppers, diced (any color)
- 1 medium zucchini, diced
- 200 grams mushrooms, sliced
- 800 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams mozzarella cheese, shredded
- 100 grams parmesan cheese, grated
Instructions
Preheat your oven to 180°C (350°F).
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for another 1 minute, ensuring it doesn't burn.
Stir in the diced bell peppers, zucchini, and mushrooms. Cook for about 5-7 minutes until the vegetables are softened.
Add the canned diced tomatoes and tomato paste into the skillet and stir to combine.
Season the sauce with dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Combine the cooked pasta with the vegetable sauce and mix thoroughly in a large mixing bowl.
Transfer the pasta mixture into a greased baking dish (approximately 9x13 inches).
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
Follow with an even layer of grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese has melted and is lightly golden brown.
Remove from the oven and let it cool slightly before serving.
Serve hot, optionally garnished with fresh basil leaves or additional parmesan cheese.
Nutrition Facts
Calories |
3646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 450.9 g | 164% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 55.3 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2908 mg | 224% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4961 mg | 106% | |
*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.
