Quick and Delicious Easy Vegetable Pasta Bake Recipe

Imagine a dish that brings together all the flavors of summer in one warm, cheesy embrace. That’s right—this Easy Vegetable Pasta Bake is not just a meal; it’s an experience. With layers of tender pasta intertwined with roasted vegetables, rich tomato sauce, and gooey cheese bubbling away in the oven, it’s like a warm hug from your favorite aunt—comforting and a little cheesy.

Now picture this: you’ve had one of those long days where everything seems to go wrong—coffee spills on your favorite shirt, the dog eats your homework (okay, maybe not that last one). You come home only to be greeted by the aromatic fragrance of this Easy Vegetable Pasta Bake wafting through your kitchen. It’s the kind of dish that makes you forget all about your troubles while making your taste buds do a happy dance.

I still remember the first time I made this dish for my friends during our infamous “Netflix and Chill” weekends. They practically inhaled it and declared me the “Pasta Queen.” Who knew that a simple bake could lead to such royal status?

Essential Ingredients

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

• Pasta: Any short pasta works well; I usually grab penne or fusilli for their perfect sauce-hugging shapes.
• Mixed Vegetables: Fresh zucchini, bell peppers, and spinach are great choices; they add color and nutrition.
• Olive Oil: Using good quality extra virgin olive oil enhances flavor; drizzle generously over your veggies before roasting.
• Tomato Sauce: Choose your favorite store-bought sauce or make your own for added love; it ties everything together beautifully.
• Cheese: Mozzarella is my go-to for that melty goodness; feel free to mix in some parmesan for extra flavor.
• Herbs and Spices: Dried oregano and basil elevate the dish; fresh herbs can be even better if available!
• Salt and Pepper: Essential seasonings that bring out the best in every ingredient; don’t skimp on these!

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

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures a nice even bake throughout.

Prepare Your Veggies: Chop up your vegetables into bite-sized pieces. Toss them in olive oil with salt and pepper until evenly coated.

Roast Those Veggies: Spread the veggies on a baking sheet and roast them in the oven for about 20 minutes until they are tender and slightly caramelized. The aroma will fill your kitchen!

Cook Your Pasta: While those beauties roast away, cook your pasta according to package instructions until al dente. Drain it well but don’t rinse—it needs to hold onto some starch!

Combine Everything Together : In a large bowl, mix roasted veggies with cooked pasta and tomato sauce. Stir in half of the mozzarella cheese until well combined.

Bake Until Bubbling : Transfer everything into a greased baking dish. Top with remaining cheese and bake uncovered for 25-30 minutes until golden brown and bubbly.

And there you have it—the secret to an Easy Vegetable Pasta Bake that will have everyone asking for seconds!

Digging into this comforting creation feels like wrapping yourself in a cozy blanket on a chilly evening. Each forkful brings forth layers of flavors from roasted veggies mingling harmoniously with tangy tomato sauce and creamy cheese. It truly is comfort food at its finest!

This Easy Vegetable Pasta Bake isn’t just a recipe; it’s an invitation to gather around the table with loved ones—a reminder that food has this incredible power to connect us all. So roll up those sleeves, put on some tunes, and let’s get cooking!

Perfecting the Cooking Process

Start by boiling the pasta until al dente, then sauté your veggies while it cooks. Layer everything in a baking dish and sprinkle cheese on top before baking for that golden finish.

Add Your Touch

Consider swapping out zucchini for bell peppers or adding a sprinkle of crushed red pepper for heat. Experiment with different cheeses like mozzarella or feta to elevate flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes, ensuring it’s heated through and cheesy.

I remember the first time I made this Easy Vegetable Pasta Bake; my friends devoured it and asked for seconds! It felt amazing to know I could make such a hit with minimal effort.

FAQ

Can I use frozen vegetables in this Easy Vegetable Pasta Bake?

Yes, frozen vegetables work great; just thaw and drain excess water before adding.

What type of pasta is best for this recipe?

Any pasta works well, but penne or fusilli holds sauce beautifully.

How can I make this dish vegan-friendly?

Substitute cheese with plant-based alternatives and use vegan pasta options to suit dietary needs.

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Easy Vegetable Pasta Bake

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• Author: Ava Mack
• Total Time: 1 hour 5 minutes
• Yield: Serves 6

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Description

This Easy Vegetable Pasta Bake combines cheesy goodness with vibrant veggies for a comforting dish perfect for busy weeknights or family gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups short pasta (penne or fusilli)
• 2 cups mixed vegetables (zucchini, bell peppers, spinach)
• 2 tablespoons extra virgin olive oil
• 1.5 cups tomato sauce
• 1.5 cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Chop mixed vegetables into bite-sized pieces and toss with olive oil, salt, and pepper.
3. Spread veggies on a baking sheet and roast for 20 minutes until tender.
4. Cook pasta according to package instructions until al dente; drain and set aside.
5. In a large bowl, combine roasted veggies, cooked pasta, tomato sauce, half the mozzarella cheese, oregano, and basil.
6. Transfer to a greased baking dish, top with remaining cheese, and bake uncovered for 25-30 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 310
• Sugar: 6g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 30mg

Keywords: - Feel free to swap in your favorite vegetables based on availability. - For an extra flavor boost, consider using fresh herbs instead of dried.