Veggie-Loaded Pasta Bake
A comforting, veggie-packed pasta bake that’s easy to make and perfect for the whole family, even picky eaters!
Ingredients
Pasta and Sauce
- 12 ounces whole wheat penne or rotini
- 28 ounces can crushed tomatoes
- 1 tablespoon Italian seasoning Ensure it includes oregano
- 2-3 cloves garlic, minced
- salt and pepper, to taste Seasoning is crucial
Vegetables
- 1 cup chopped bell peppers
- 1 cup zucchini, chopped
- 1 small onion, chopped
- 1 cup spinach, chopped Can be substituted with other greens
Cheese
- 1.5 cups shredded mozzarella
- sprinkle of Parmesan For topping
Miscellaneous
- 2 tablespoons olive oil For sautéing veggies
- optional grilled chicken or chickpeas For added protein
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta just shy of al dente.
Cooking
- Heat olive oil in a large pan over medium heat. Sauté chopped onions and bell peppers with minced garlic for about 5-7 minutes.
- Add chopped zucchini and spinach and cook until wilted.
- Stir in the crushed tomatoes, Italian seasoning, salt, and pepper.
- Drain the pasta and fold it into the vegetable medley.
Assembly and Baking
- Layer half of the pasta mixture in a baking dish, top with half the mozzarella, then repeat.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly.
Serving
- Let the pasta bake sit for a few minutes before serving. Optionally, sprinkle fresh basil on top.
Notes
Great for meal prep; the leftovers are just as good. Store in an airtight container for 3-4 days in the fridge.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 15gFat: 12gSaturated Fat: 5gSodium: 500mgFiber: 6gSugar: 7g
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