Italian Vegetable Pasta Bake

Indulge in the comforting flavors of Italy with this hearty Italian Vegetable Pasta Bake, a crowd-pleasing dish that’s as wholesome as it is delicious. Loaded with tender penne pasta, a medley of sautéed vegetables like zucchini, red bell pepper, and mushrooms, and a rich tomato sauce infused with aromatic herbs, this recipe brings vibrant Mediterranean flavors to your table. Topped with gooey mozzarella and golden Parmesan cheese, this oven-baked casserole achieves the perfect balance of creamy and savory. It’s a one-dish wonder that’s easy to prepare, making it ideal for busy weeknights or potluck gatherings. Garnished with fresh parsley, this vegetarian pasta bake is a fantastic way to bring comfort food to the next level while sneaking in extra veggies. Perfect for serving a family dinner or meal prepping for the week, this dish is bound to become a household favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 8 oz mushrooms, sliced
• 4 cups baby spinach
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cook the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the baby spinach and cook for 2 more minutes until it wilts. Remove the skillet from heat.

Step 7

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix well to coat all ingredients evenly.

Step 8

Transfer half of the pasta and vegetable mixture to a 9x13-inch baking dish. Spread it out evenly.

Step 9

Sprinkle 1 cup of shredded mozzarella cheese over the first layer.

Step 10

Add the remaining pasta and vegetable mixture on top, spreading it out evenly.

Step 11

Sprinkle the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese over the top.

Step 12

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

Step 13

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

Step 14

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	2129.9 grams (2129.9g)

Amount per serving	% Daily Value*
Calories	2750

Total Fat 98.00g	126%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 2.70g
Cholesterol 201mg	67%
Sodium 4783mg	208%
Total Carbohydrate 338.60g	123%
Dietary Fiber 37.00g	132%
Total Sugars 44.10g
Protein 137.40g	275%

Vitamin D 23IU	114%
Calcium 2421mg	186%
Iron 25mg	141%
Potassium 4101mg	87%

*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: 31.7%

Protein: 19.7%

Carbs: 48.6%