Veggie Pasta Bake (Edit recipe)

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!

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by Morgan Peaceman

View original recipe

Serves: 8

Ingredients

1 lb Pasta, penne
1 Tomato Sauce, 28oz jar or can
2 Tbsp Extra Virgin Olive Oil
1 Zucchini, diced
1 cup Spinach, sauteed
2 cups Broccoli, sauteed
1 cup Brussels Sprouts, sauteed
1.5 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.