Description
A wholesome and flavorful vegetarian pasta bake packed with fresh vegetables, ricotta, and mozzarella cheese. This easy recipe is perfect for a comforting weeknight dinner.
Ingredients
Scale
- 300g whole wheat pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 bell pepper (any color), chopped
- 1 medium zucchini, diced
- 1 cup fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 can (400g) diced tomatoes, with juices
- 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
- Preheat your oven to 200°C (400°F). In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, warm olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Incorporate chopped bell pepper, diced zucchini, and halved cherry tomatoes. Sauté for 5-7 minutes until tender.
- Add fresh spinach and stir until wilted.
- To the skillet, add the cooked pasta, sautéed vegetables, canned diced tomatoes (with juices), dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper. Stir until well combined.
- In a large mixing bowl, gently fold the vegetable-pasta mixture with the ricotta cheese until evenly distributed.
- Transfer the mixture to a greased baking dish.
- Evenly sprinkle shredded mozzarella cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the Veggie Wonderland Pasta Bake rest for a few minutes before serving. Garnish with fresh basil leaves.
Notes
- For a crispier topping, broil for an additional 1-2 minutes at the end of baking, watching closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 175°C (350°F) until warmed through, or in the microwave, covered, stirring halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 kcal (estimated)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A