Easy Vegetable Pasta Bake Recipe for Busy Nights

Imagine a bubbling dish of Easy Vegetable Pasta Bake emerging from your oven, its cheesy crust crackling like music to your ears. The aroma wafts around your kitchen like a warm hug on a chilly day, promising comfort in every bite.

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Now picture yourself at the end of a long day, craving something warm and satisfying that doesn’t require a culinary degree to whip up. This is where our Easy Vegetable Pasta Bake saves the day. It’s like a superhero in the world of weeknight dinners—a true lifesaver!

My kids devoured this dish during our last family movie night—it was gone faster than popcorn!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: I prefer using penne or fusilli since they hold onto the sauce beautifully.
• Mixed Vegetables: Use fresh or frozen veggies; bell peppers, zucchini, and spinach are my favorites for color and taste.
• Marinara Sauce: Opt for a good quality sauce; it sets the base flavor and can make all the difference.
• Cheese: A mixture of mozzarella and Parmesan adds gooeyness and richness that makes this bake irresistible.
• Olive Oil: Use extra virgin olive oil for drizzling over vegetables before roasting; it enhances their natural sweetness.
• Italian Herbs: A blend of basil, oregano, and thyme gives this dish an aromatic lift you won’t forget.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Set your oven to 375°F (190°C). While it warms up, you’ll have time to prep everything else.

Cook the Pasta: Boil water in a pot and cook your pasta until al dente according to package instructions; don’t forget to salt that water!

Prepare Your Veggies: Chop your mixed vegetables into bite-sized pieces. Toss them with olive oil, Italian herbs, salt, and pepper until well-coated.

Roast Those Veggies: Spread veggies on a baking sheet lined with parchment paper. Roast them in the oven for about 20 minutes until they’re tender and caramelized.

Combine Ingredients: In a large bowl, mix cooked pasta with roasted vegetables and marinara sauce until evenly coated.

Add Cheese & Bake: Transfer everything into a greased baking dish. Top generously with mozzarella and Parmesan cheese before baking for 25-30 minutes until golden brown.

Now sit back while it bakes! You might want to keep an eye on it—the smell will have everyone congregating in the kitchen!

Enjoy this Easy Vegetable Pasta Bake straight from the oven or let it cool slightly for serving later; leftovers are just as delightful!

Perfecting the Cooking Process

Start by boiling the pasta until al dente while chopping your veggies. Sauté them until soft, then mix everything in a baking dish with sauce and cheese.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge. Add spices like oregano or red pepper flakes for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through for the best texture.

Memories of family gatherings flood back when I prepare this dish; everyone raves about it, especially my picky nephew who gobbles it down without hesitation.

FAQ

What vegetables can I use in Easy Vegetable Pasta Bake?

You can use any seasonal vegetables like zucchini, bell peppers, or spinach.

Can I prepare this dish ahead of time?

Yes, assemble it up to 24 hours in advance and bake when ready.

How do I make this gluten-free?

Use gluten-free pasta and ensure all sauces and cheeses are gluten-free certified.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Easy Vegetable Pasta Bake

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Savor this Easy Vegetable Pasta Bake, a cheesy, colorful dish that combines your favorite veggies with pasta for a comforting meal ready in under an hour.

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Ingredients

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• 8 oz penne pasta
• 2 cups mixed vegetables (bell peppers, zucchini, spinach)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tsp Italian herbs (basil, oregano, thyme)
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta in salted boiling water until al dente; drain and set aside.
3. Chop the mixed vegetables and toss them with olive oil, Italian herbs, salt, and pepper.
4. Spread the veggies on a baking sheet and roast for about 20 minutes until tender.
5. In a large bowl, combine the cooked pasta, roasted veggies, and marinara sauce until well mixed.
6. Transfer to a greased baking dish, top with mozzarella and Parmesan cheese, then bake for 25-30 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 350
• Sugar: 7g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 30mg