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- 12 ounces of pasta (penne, fusilli, or your choice) - 2 tablespoons of olive oil - 1 onion, diced - 2 cloves of garlic, minced - 1 bell pepper, diced (any color) - 1 zucchini, diced - 1 cup of spinach, chopped - 1 cup of cherry tomatoes, halved - 1 cup of ricotta cheese - 1 cup of shredded mozzarella cheese - 1/2 cup of grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon of dried Italian herbs (basil, oregano, or thyme)

Quick and Easy Veggie-Packed Pasta Bake

Discover the delightful Veggie Wonderland Pasta Bake, a comforting dish that the entire family will adore. Bursting with vibrant vegetables, creamy cheeses, and hearty pasta, this recipe is perfect for vegetarians and anyone seeking a nutritious meal. Simple to prepare and easy to customize with your favorite ingredients, it’s an excellent choice for everything from casual weeknight dinners to special occasions. Enjoy a comforting and wholesome meal that’s packed with flavor and nutrition!
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Ingredients
  

300g pasta (penne or fusilli)

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

1 bell pepper (any color), chopped

1 medium zucchini, diced

1 cup fresh spinach

1 cup cherry tomatoes, halved

1 can (400g) diced tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

200g ricotta cheese

150g shredded mozzarella cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Preheat your oven to 200°C (400°F). In a large pot, boil salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.

    Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.

      Add More Veggies: Add the chopped bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender. Stir in the fresh spinach until wilted.

        Combine Ingredients: Add the cooked pasta to the skillet with the sautéed veggies. Pour in the canned diced tomatoes, oregano, basil, red pepper flakes (if using), and season with salt and pepper. Stir everything together until well combined.

          Prepare the Bake: In a large mixing bowl, combine the vegetable-pasta mixture with ricotta cheese, mixing until evenly distributed. Transfer the mixture into a greased baking dish.

            Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta bake.

              Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

                Serve: Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves for an extra touch of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings