Vegetarian Baked Penne Pasta

Indulge in the comforting goodness of this Vegetarian Baked Penne Pasta—a hearty, flavor-packed dish perfect for weeknight dinners or family gatherings. Al dente penne pasta is tossed in a rich tomato-based sauce loaded with sautéed vegetables like red bell pepper, zucchini, and mushrooms, creating a medley of textures and flavors. Layered with creamy ricotta, gooey mozzarella, and nutty parmesan cheese, this baked pasta comes out of the oven bubbling and golden, with an irresistible cheesy top. Seasoned with dried oregano and basil for a fragrant Italian essence, this dish is finished with fresh basil leaves for a vibrant garnish. Ready in just an hour and serving up to six, this vegetarian recipe is easy to make, deeply satisfying, and perfect for pasta lovers.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 grams penne pasta
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, sliced
• 200 grams mushrooms, sliced
• 800 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams ricotta cheese
• 200 grams mozzarella cheese, shredded
• 50 grams parmesan cheese, grated
• 10 grams fresh basil leaves for garnishing

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large pot, bring water to a boil, add a generous pinch of salt, and cook the penne pasta until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3 minutes.

Step 4

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

Step 5

Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld.

Step 6

In a large bowl, combine the cooked penne with the vegetable tomato sauce, mixing until the pasta is well coated.

Step 7

In a lightly greased baking dish, spread half of the pasta mixture. Dollop with half of the ricotta cheese, and then sprinkle half of the mozzarella cheese over the top.

Step 8

Layer the remaining pasta mixture on top, followed by the remaining ricotta and mozzarella cheeses. Finally, sprinkle the parmesan cheese evenly over the top.

Step 9

Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 10

Remove from the oven and allow to cool slightly before serving. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2450.4g)

Amount per serving	% Daily Value*
Calories	3257.4

Total Fat 122.9g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 360.4mg	0%
Sodium 5761.8mg	0%
Total Carbohydrate 402.5g	0%
Dietary Fiber 39.7g	0%
Total Sugars 58.1g
Protein 164.2g	0%

Vitamin D 20IU	0%
Calcium 3348.0mg	0%
Iron 26.9mg	0%
Potassium 5639.0mg	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: 32.8%

Protein: 19.5%

Carbs: 47.7%