Easy Vegetable Pasta Bake
An ultra-loaded vegetable pasta bake, packed with four of my favorite veggies, and topped with melted cheese. You can't go wrong when making this one. Excellent for kids, perfect as meal prep.
Servings: 8 people
Calories: 332kcal
Equipment
- 1 large pot
- 1 strainer
- 1 oven safe baking dish
- 1 frying pan
Ingredients
- 1 lb penne pasta
- 1 28oz jar or can of marinara or tomato sauce
- 2 tablespoon olive oil
- 1 large zucchini sliced, then quartered
- 1 cup spinach sauteed
- 2 cups broccoli sauteed
- 1 cup brussel sprouts trimmed then halved
- 1 ½ cups mozzarella cheese
- 2 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt
- pepper
Instructions
- Start by preheating the oven to 350º. Bring a large pot of water to a boil and cook pasta two minutes less than what directions indicate. Strain and set aside.
- While the pasta cooks, sauté the vegetables in a large frying pan with olive oil and garlic powder: begin with the brussel sprouts and broccoli, letting render down and soften, approximately 10 minutes.
- Add in the spinach and zucchini, and sauté until the spinach is wilted and the zucchini has become semi-translucent.
- To a large oven-safe baking dish, pour in the pasta and mixed vegetables, then add in the marinara sauce.
- Mix the veggies and pasta in with the marinara to fully coat.
- Top with mozzarella cheese and bake for 20 minutes, broiling for 3 minutes at the end to get the cheese nice and melted.
Notes
Cook the pasta two to three minutes less than what the directions say on the package. The pasta will continue to cook as it bakes, and the last thing you want is overcooked, soggy pasta.
Nutrition
Serving: 1cup | Calories: 332kcal | Carbohydrates: 48g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 418mg | Fiber: 4g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 2mg
