Baked Pasta With Vegetables And Cheese Recipe Made Easy

If you’re looking for a comforting, wholesome dish that combines the hearty goodness of pasta with the fresh flavors of garden vegetables and the irresistible richness of melted cheese, then this baked pasta with vegetables and cheese recipe is just what you need.

Perfect for weeknight dinners or weekend gatherings, this dish brings together vibrant veggies like bell peppers, zucchini, and spinach with a blend of cheeses that create a golden, bubbly topping. It’s a fantastic way to sneak in extra nutrients without compromising on taste or satisfaction.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, flexible, and endlessly customizable. It’s a fantastic base for experimenting with your favorite vegetables or trying different cheese blends.

Plus, it makes delicious leftovers that reheat beautifully. Let’s dive into why this baked pasta is destined to become a family favorite!

Why You’ll Love This Recipe

This baked pasta recipe is a perfect balance of flavors and textures. The tender pasta absorbs the savory sauce, while the vegetables add freshness and color.

Topped with a golden crust of melted cheese, it’s a dish that pleases both vegetarians and cheese lovers alike.

It’s also incredibly versatile. You can easily swap in seasonal vegetables or use dairy-free cheese alternatives to suit your dietary preferences.

The recipe is budget-friendly, easy to prepare, and makes a generous portion perfect for feeding a crowd or meal prepping for the week.

For more delicious vegetable-packed recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 300g pasta (penne, rigatoni, or fusilli work well)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 150g fresh spinach, roughly chopped
• 400g canned diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 200g shredded mozzarella cheese
• 100g grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Baking dish (about 9×13 inches)
• Mixing spoon and spatula
• Measuring spoons and cups
• Oven preheated to 180°C (350°F)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and set aside.
2. Prepare the vegetables: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
3. Add garlic and peppers: Stir in minced garlic and diced red bell pepper. Cook for another 3 minutes until the peppers start to soften.
4. Cook zucchini and spinach: Add the diced zucchini to the pan and cook for 4-5 minutes until just tender. Toss in the spinach and stir until wilted.
5. Add tomatoes and seasoning: Pour in the canned diced tomatoes with their juice. Stir in dried oregano, basil, salt, and pepper. Simmer the sauce for 10 minutes to allow flavors to meld.
6. Combine pasta and sauce: Add the cooked pasta to the skillet and mix well, ensuring every piece is coated with the flavorful vegetable sauce.
7. Assemble the dish: Transfer the pasta and vegetable mixture into the baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top.
9. Serve: Remove from oven, let cool slightly, then garnish with fresh basil leaves if desired. Serve warm and enjoy!

Tips & Variations

For a vegan twist, swap the cheese for your favorite vegan cheese alternatives. Nutritional yeast can also add a cheesy flavor without dairy.

Feel free to add other vegetables like mushrooms, eggplant, or broccoli to increase the variety and nutritional value.

If you prefer a creamier dish, stir in 100ml of cream or a plant-based alternative before baking.

For extra flavor, try adding a pinch of chilli powder or smoked paprika to the sauce.

Nutrition Facts

Serving Suggestions

This baked pasta dish pairs wonderfully with a fresh green salad, such as a crisp Caesar or a simple arugula salad tossed in lemon vinaigrette. Garlic bread or a warm, crusty baguette complements the cheesy richness perfectly.

For a lighter meal, serve it alongside steamed or roasted vegetables. If you want to add more protein, a side of grilled tofu or a chickpea salad can round out the meal.

To explore more vegetable-forward pasta dishes, check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals.

Conclusion

This baked pasta with vegetables and cheese recipe is a delightful blend of comfort and nutrition that fits perfectly into any weeknight or weekend dinner plan. The medley of fresh vegetables combined with melty cheese and tender pasta makes for a dish that’s as satisfying as it is colorful.

Whether you’re cooking for family, friends, or just yourself, this recipe offers endless customization options. It’s a great way to incorporate more veggies into your diet while enjoying a classic, crowd-pleasing meal.

Don’t forget to explore related recipes like the Best Vegetarian Recipes No Dairy for Delicious Meals to discover even more tasty, plant-based ideas.

Enjoy cooking and happy eating!

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