Best Mediterranean Vegetable Pasta Bake
A delightful pasta bake featuring vibrant vegetables, pasta, and a cheesy topping, perfect for a quick and comforting meal.
Ingredients
Main Ingredients
- 12 oz pasta (penne or rigatoni) Choose your favorite type of pasta
- 2 cups zucchini, diced
- 1 cup bell peppers, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 cup spinach, roughly chopped
- 2 cups marinara sauce Use your favorite store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil For sautéing vegetables
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the zucchini and bell peppers, then sauté for about 5 minutes until slightly softened.
- Stir in the cherry tomatoes and chopped spinach. Cook for an additional 3-4 minutes until the spinach wilts. Season with oregano, salt, and pepper.
Assembly
- In a large mixing bowl, combine the cooked pasta, sautéed veggies, and marinara sauce. Stir well to ensure everything is evenly coated.
- In a greased baking dish, layer the pasta mixture. Sprinkle mozzarella cheese and Parmesan on top, spreading it evenly over the surface.
Baking
- Place in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it stand for a few minutes. Garnish with freshly chopped basil if desired, then dig in!
Notes
Feel free to substitute any vegetables you have on hand. You can add ricotta cheese or cream to marinara sauce for a creamier texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.