Veggie Pasta Bake
Veggie lovers, this one's for you! An ultra-loaded veggie pasta bake, packed with four of my favorite veggies, and topped with melted cheese. You can't go wrong when making this one. Excellent for kids, perfect as meal prep. Deliciousness guaranteed!
Ingredients
- 1 lb1 lb1 lb Pasta, penne
- 111 Tomato Sauce, 28oz jar or can
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 111 Zucchini, diced
- 1 cup1 cup1 cup Spinach, sauteed
- 2 cups2 cups2 cups Broccoli, sauteed
- 1 cup1 cup1 cup Brussels Sprouts, sauteed
- 1.5 cups1.5 cups1.5 cups Mozzarella Cheese, shredded
- Garlic Powder
- Salt
- Black Pepper
- dried Oregano
- dried Basil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°.
- Bring a large pot of water to a boil and cook pasta two minutes less than what directions indicate. Strain and set aside.
- While the pasta cooks, saute the vegetables in a large frying pan with olive oil and garlic powder: begin with the brussel sprouts and broccoli, letting render down and soften, approximately 10 minutes.
- Add in the spinach and zucchini, and saute until the spinach is wilted and the zucchini has become semi-translucent.
- To a large oven-safe baking dish, pour in the pasta and mixed vegetables, then add in the marinara sauce. Mix the veggies and pasta in with the marinara to fully coat.
- Top with mozzarella cheese and bake for 20 minutes, broiling for 3 minutes at the end to get the cheese nice and melted.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Pescetarian Shellfish Free Side Dishes Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 387 |
Fat: | 15 g |
Carbohydrates: | 16 g |
Protein: | 47 g |
Cholesterol: | 24 g |
Sodium: | 814 mg |
Fiber: | 4 g |
Sugars: | 1 g |
Calculated per serving. |
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