Vegetable Baked Pasta

Name: Vegetable Baked Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g Penne pasta; 200 g Red bell pepper; 200 g Zucchini; 150 g Red onion; 3 cloves Garlic; 200 g Cherry tomatoes; 100 g Fresh spinach; 400 g Crushed tomatoes (canned); 2 tbsp Tomato paste; 100 ml Vegetable broth; 100 ml Cooking cream (15-20% fat); 150 g Shredded mozzarella cheese; 30 g Grated Parmesan cheese; 2 tbsp Olive oil; 1 tsp Dried oregano; 1 tsp Dried basil; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

Price Category

average

Calories

Medium

This vegetable baked pasta is a true comfort food, perfect for a weeknight dinner or even a gathering with friends. It's packed with fresh vegetables, a creamy tomato sauce, and melted cheese, making every bite unforgettable. Easy to prepare, hearty, and incredibly delicious, it's guaranteed to become a family favorite.

Steps

Prep and Cook Pasta

Preheat your oven to 190°C (170°C for fan-assisted ovens). In a large pot of salted water, cook the penne pasta until al dente, about 2 minutes less than the package instructions. Drain and set aside.

Sauté Vegetables

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until translucent. Add the minced garlic, chopped bell pepper, and zucchini, then cook for another 5-7 minutes until the vegetables are slightly softened.

Prepare Sauce

Stir in the tomato paste, then pour in the crushed tomatoes and vegetable broth. Add the oregano and basil, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld. Stir in the cooking cream, fresh spinach, and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts.

Assemble and Bake

Combine the drained pasta with the tomato vegetable sauce. Pour the mixture into an oven-safe baking dish. Sprinkle the top with shredded mozzarella and Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbly. Let it rest for 5 minutes before serving.

	Per 100g	Per Serving 350g
Calories	150 kcal	525 kcal
Protein	6g	21g
Fat	6g	21g
Carbohydrate	18g	63g
Fiber	2g	7g
Sugar	4g	14g

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vegetables

vegetarian

baked

everyday

main course

creamy

International

all seasons

Hot

Vegetable Baked Pasta

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Cook Pasta

Sauté Vegetables

Prepare Sauce

Assemble and Bake

Extra Tips

► Don't overcook the pasta, as it will continue to soften in the oven, ensuring it remains al dente.

► Feel free to vary the vegetables according to your taste, it's also delicious with broccoli or mushrooms.

► A pinch of chili flakes can add an extra spicy kick to the sauce if you like it hot.

Nutrition