Description
A hearty and delicious Veggie Pasta Bake loaded with colorful vegetables, creamy ricotta, and melted mozzarella cheese, baked to golden perfection. This comforting casserole is perfect for a cozy family dinner and combines tender pasta with sautéed veggies and rich Italian flavors.
Ingredients
Scale
Pasta and Sauce
- 12 ounces of pasta (penne or rotini work well)
- 1 ½ cups of marinara sauce
Vegetables
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup of mushrooms, sliced
- 1 cup of spinach, fresh
- 1 can (15 ounces) of diced tomatoes, drained
- 1 teaspoon of dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Cheese
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pasta casserole.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside to prepare for mixing.
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent, creating the flavor base.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the aroma.
- Cook Vegetables: Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the vegetables become tender and flavorful.
- Wilt Spinach: Fold in the fresh spinach and cook until wilted, approximately 2 minutes, integrating it into the vegetable mixture.
- Add Tomatoes and Herbs: Add the drained diced tomatoes along with the Italian herbs, salt, and pepper. Mix well and allow to cook for another 3 minutes to combine flavors.
- Combine Pasta and Veggies: In a large mixing bowl, combine the cooked pasta, sautéed vegetable mixture, and marinara sauce. Stir until everything is evenly combined.
- Mix Cheeses: In a separate bowl, mix together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese until well blended for a creamy layer.
- First Layer: In a greased baking dish, layer half of the pasta mixture evenly.
- Add Cheese Layer: Spread the ricotta cheese mixture evenly over the first pasta layer, adding rich creaminess.
- Second Pasta Layer: Top with the remaining pasta mixture, creating a layered casserole.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese on top to form a golden crust when baked.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing flavors to meld.
- Remove Foil and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Once done, remove from the oven and let it sit for about 5 minutes to set. Garnish with fresh basil leaves if desired, then serve hot.
Notes
- You can use any short pasta like penne or rotini as preferred.
- For a richer flavor, use homemade marinara sauce or your favorite store-bought brand.
- Feel free to add other vegetables like eggplant or carrots as desired.
- Covering the dish while baking prevents the pasta from drying out.
- Allowing the casserole to rest after baking helps it set and makes serving easier.
- For a vegan version, substitute cheeses with plant-based alternatives.
