Garden Fresh Pasta Bake

Indulge in the vibrant flavors of summer with this Garden Fresh Pasta Bake, a wholesome and hearty dish brimming with colorful, nutrient-packed vegetables and rich, cheesy goodness. This baked pasta recipe combines tender penne with a medley of sautéed zucchini, sweet cherry tomatoes, red bell pepper, and baby spinach, all enveloped in a luscious marinara sauce. Creamy ricotta, gooey mozzarella, and savory Parmesan create indulgent, melty layers that make every bite irresistible. Perfect for weeknight family dinners or meal prepping, this dish is easy to make and ready in just one hour. Garnished with fresh basil for an herby finish, this comforting pasta bake serves 6 and is sure to become a crowd-pleasing favorite. Bake it to perfection and let the flavors of the garden shine!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 16 oz penne pasta
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced into half-moons
• 2 cups cherry tomatoes, halved
• 3 cups baby spinach
• 3 garlic cloves, minced
• 2 tsp Italian seasoning
• 0.5 tsp crushed red pepper flakes (optional)
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups mozarella cheese, shredded
• 0.5 cup parmesan cheese, grated
• 0.25 cup fresh basil leaves, chopped (optional garnish)
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions. Drain and set aside.

Step 3

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Sauté the diced onion, red bell pepper, and zucchini for 5-7 minutes until softened.

Step 5

Add the cherry tomatoes, spinach, and minced garlic to the skillet. Sauté for another 2-3 minutes until the spinach has wilted.

Step 6

Stir in the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Mix well and cook for 1 more minute.

Step 7

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Stir until evenly coated.

Step 8

Spread half of the pasta mixture into a 9x13-inch baking dish.

Step 9

Dollop spoonfuls of ricotta cheese evenly over the pasta layer.

Step 10

Sprinkle half of the shredded mozzarella and grated Parmesan cheese on top.

Step 11

Add the remaining pasta mixture over the cheese layer.

Step 12

Top with the remaining mozzarella and Parmesan cheese.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 14

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Step 15

Remove from the oven and let rest for 5 minutes before serving.

Step 16

Garnish with chopped fresh basil leaves, if desired, and enjoy!

Nutrition Facts

Serving size	2551.5 grams (2551.5g)

Amount per serving	% Daily Value*
Calories	3519

Total Fat 135.30g	173%
Saturated Fat 58.50g	293%
Polyunsaturated Fat 2.70g
Cholesterol 351mg	117%
Sodium 5688mg	247%
Total Carbohydrate 421.80g	153%
Dietary Fiber 37.00g	132%
Total Sugars 38.00g
Protein 173.50g	347%

Vitamin D 48IU	240%
Calcium 3394mg	261%
Iron 28mg	154%
Potassium 2995mg	64%

*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.

Source of Calories

Fat: 33.8%

Protein: 19.3%

Carbs: 46.9%