Baked Pasta with Cheese and Vegetables

Savor the comforting flavors of this Baked Pasta with Cheese and Vegetables, a delightful blend of wholesome ingredients and cheesy indulgence that's perfect for weeknight dinners or special gatherings. This hearty recipe combines tender penne or rigatoni with a medley of vibrant vegetables, like bell peppers, zucchini, mushrooms, and broccoli, all tossed in a luscious tomato-cream sauce infused with fragrant basil and a touch of spice. Layered with gooey mozzarella and nutty parmesan, this baked dish achieves the perfect golden, bubbly finish in the oven. Easy to prepare and ready in just an hour, this vegetarian baked pasta is both satisfying and packed with fresh, bold flavors. Serve it with a side salad or crusty bread for an irresistible meal that’s guaranteed to please the entire family!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz pasta (penne or rigatoni)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium bell peppers (any color), sliced
• 1 medium zucchini, sliced
• 8 oz button mushrooms, sliced
• 2 cups broccoli florets
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried oregano
• 0.25 tsp crushed red pepper flakes
• 2 cups tomato sauce
• 1 cup heavy cream
• 0.5 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish and set it aside.

Step 2

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

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.

Step 4

Stir in the minced garlic, sliced bell peppers, zucchini, mushrooms, and broccoli florets. Cook for about 5-7 minutes, or until the vegetables are tender.

Step 5

Season the vegetable mixture with salt, black pepper, dried oregano, and crushed red pepper flakes. Stir well to combine the spices with the vegetables.

Step 6

Reduce the heat to low and add the tomato sauce and heavy cream to the skillet. Stir gently until well combined, then simmer for an additional 5 minutes.

Step 7

Add the chopped fresh basil to the skillet and stir. Combine the cooked pasta with the sauce and vegetables, mixing until the pasta is thoroughly coated.

Step 8

Pour half of the pasta mixture into the prepared baking dish, then sprinkle half of the mozzarella and parmesan cheeses over the top.

Step 9

Layer the remaining pasta mixture into the dish and top with the remaining mozzarella and parmesan cheeses.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.

Step 11

Remove the baked pasta from the oven and let it sit for about 5 minutes before serving. Garnish with extra fresh basil if desired.

Nutrition Facts

Serving size	(2352.4g)

Amount per serving	% Daily Value*
Calories	2985.4

Total Fat 192.9g	0%
Saturated Fat 98.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 496.0mg	0%
Sodium 5924.0mg	0%
Total Carbohydrate 173.4g	0%
Dietary Fiber 26.7g	0%
Total Sugars 36.8g
Protein 124.9g	0%

Vitamin D 22.7IU	0%
Calcium 2847.6mg	0%
Iron 14.5mg	0%
Potassium 2202.1mg	0%

*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: 59.3%

Protein: 17.1%

Carbs: 23.7%