Veg Baked Pasta Recipe for a Delicious Healthy Dinner

If you’re looking for a comforting, wholesome meal that’s bursting with vibrant flavors and wholesome vegetables, this veg baked pasta recipe is an absolute game-changer. Perfect for busy weeknights or cozy weekend dinners, this dish combines tender pasta with a medley of fresh vegetables, a rich tomato sauce, and a golden, bubbly cheese topping.

It’s a crowd-pleaser that satisfies both vegetarians and meat-eaters alike, offering a delicious way to sneak in your daily dose of veggies.

This recipe is incredibly versatile, allowing you to customize the vegetables based on what’s in season or what you have on hand. Plus, it’s easy to prepare ahead of time, making it a perfect meal prep option.

Whether you’re a seasoned cook or just starting out, this baked pasta will become a staple in your kitchen. Ready to dive into a dish that’s both nutritious and indulgent?

Let’s get started!

Why You’ll Love This Recipe

Veg baked pasta is a fantastic way to enjoy a hearty, satisfying meal without the heaviness of meat. Here’s why this recipe will quickly become one of your favorites:

• Loaded with vegetables: Incorporates a colorful variety of veggies for a nutritious boost.
• Rich tomato sauce: A homemade sauce that’s bursting with flavor and natural sweetness.
• Cheesy perfection: A crispy, melted cheese layer on top that adds texture and indulgence.
• Make-ahead friendly: Assemble in advance and bake when ready, perfect for busy schedules.
• Customizable: Easily swap vegetables or use vegan cheese alternatives.

If you love dishes like this, you might also enjoy our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or our Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious.

Ingredients

• 300g penne or rigatoni pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (or vegan cheese for dairy-free)
• 1/4 cup grated Parmesan cheese (optional, or vegan alternative)
• Fresh basil leaves, for garnish

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Baking dish (approximately 9×13 inches)
• Wooden spoon or spatula
• Colander for draining pasta
• Measuring cups and spoons
• Grater for cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
3. Prepare the vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add garlic and vegetables: Stir in the minced garlic, red bell pepper, zucchini, mushrooms, and broccoli. Cook for about 7-8 minutes until the vegetables are tender but still vibrant.
5. Make the sauce: Add the crushed tomatoes, tomato paste, dried oregano, and basil to the skillet. Stir well and let the sauce simmer for 10 minutes. Season with salt and pepper to taste.
6. Combine pasta and sauce: In a large mixing bowl, combine the cooked pasta with the vegetable tomato sauce. Toss until the pasta is evenly coated.
7. Assemble the baked pasta: Transfer half of the pasta mixture into the greased baking dish. Sprinkle half of the shredded mozzarella over the pasta. Add the remaining pasta and top with the rest of the mozzarella and Parmesan cheese.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with golden brown spots.
9. Garnish and serve: Remove from the oven, let it cool slightly, then garnish with fresh basil leaves before serving.

Tips & Variations

Feel free to swap out vegetables depending on what you have on hand. Spinach, eggplant, or carrots work beautifully in this recipe!

• Vegan option: Use vegan cheese or nutritional yeast for that cheesy flavor without dairy.
• Spicy kick: Add red pepper flakes to the sauce for a little heat.
• Extra protein: Toss in cooked lentils or chickpeas for a protein boost.
• Herb variations: Fresh thyme or rosemary can replace dried oregano and basil for a slightly different aroma.
• Make it gluten-free: Use your favorite gluten-free pasta and ensure all other ingredients are gluten-free.

Nutrition Facts

Serving Suggestions

This veg baked pasta pairs wonderfully with a fresh, crisp salad—think mixed greens with a tangy vinaigrette to balance the richness of the dish. Garlic bread or a warm crusty loaf is also a perfect side to scoop up every last bit of that delicious sauce.

For a lighter touch, serve alongside steamed green beans or a simple cucumber and tomato salad. If you want to keep the theme vegetarian but add a little protein, a side of roasted chickpeas or a light lentil salad works beautifully.

Don’t forget to check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes if you want to try a creamy variation of baked pasta!

Conclusion

Our veg baked pasta recipe is a delightful way to enjoy a healthy, vegetable-packed meal that never compromises on flavor. The combination of fresh veggies, hearty pasta, and a luscious tomato sauce topped with melted cheese makes this dish a comforting classic that’s perfect for any occasion.

Whether you’re cooking for family, friends, or just yourself, this recipe is simple, flexible, and sure to impress. Plus, it’s a wonderful way to use up any leftover vegetables while creating a warm, satisfying dinner.

Give this recipe a try and watch it become a go-to favorite in your recipe collection.

For more delicious and wholesome vegetarian dishes, explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or browse through our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless meal inspiration.

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