Easy Vegetable Pasta Bake Recipe

I absolutely love this recipe because it’s a fantastic way to enjoy a hearty, veggie-packed meal with a cheesy twist that satisfies my comfort food cravings. Plus, the colors and flavors of the dish make dinner not just nourishing but also Instagram-worthy!

A satisfying dish that is also full of nutrient-rich vegetables always catches my fancy. This Vegetable Medley Pasta Bake is an amped-up version of the baked penne we ate growing up—the one where you just toss together the sauce and ingredients, mix, and bake.

For me, that “mix and bake” stage has become an opportunity to layer in more flavors and greater texture contrast. Instead of ricotta, which is good but can be a little dry if you don’t add enough sauce (which you don’t want to do because you’ll end up with mush), I use a combination of pouring and spreadable cheeses, nestled among the layers of pasta and vegetables.

Ingredients

Penne Pasta: Supplies the necessary carbs for energy, and is a good match for sauces.

Olive Oil: Fats that are heart-healthy, boost flavor and texture.

Garlic: Contributes flavor, is abundant in antioxidants, and bolsters immune system health.

Zucchini has few calories, making it a good candidate for a low-calorie diet.

It is high in vitamins A and C.

Sweet and packed with antioxidants, vitamin C, and other nutrients, the bell pepper is a colorful addition to any dish.

Broccoli is high in fiber and vitamins K and C; it helps support digestion.

The umami flavor of mushrooms is rich; their calorie content is low, and they provide a good quantity of B vitamins.

Ricotta Cheese: Contributes creaminess; adds protein and calcium.

Tomato-based marinara sauce, abundant in lycopene, is a marvelous flavor enhancer for any dish.

Shredded mozzarella: Melts well, is a good source of calcium, and adds creamy texture.

Ingredient Quantities

• 12 ounces (340g) penne pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Heat your oven to 375°F (190°C) before cooking the penne pasta. Prepare according to package instructions and aim for an al dente texture. When you reach that stage, drain the pasta and hold it in reserve.

2. In a large skillet, put the olive oil, and warm it over a medium flame. Pour in the diced onion and cook, letting it stir and flip until it has turned translucent and light. This should take about 3-4 minutes.

3. Add the minced garlic and cook for another 1 minute until it becomes fragrant.

4. In the skillet, combine the minced zucchini, finely diced red bell pepper, chopped broccoli florets, and sliced mushrooms. Season everything with Italian herbs, salt, and pepper. Sauté for about 5-7 minutes or until the vegetables lose their crunch.state cook time and the look of the finished product.

5. In a big mixing bowl, together the cooked pasta, sautéed vegetables, and marinara sauce. Mix very well to coat everything evenly.

6. In a 9×13 inch (23×33 cm) baking dish, lay half of the pasta and vegetable mixture.

7. Using half a cup, spoon dollops of ricotta cheese over the pasta layer.

8. Continue this layering process with the other half of the remaining pasta and vegetable mixture on top. Continue layering with the remaining mixture. Add dots of the leftover ricotta cheese on top.

9. Evenly sprinkle the shredded mozzarella and the grated Parmesan cheese on top.

10. Preheat the oven. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If desired, garnish with fresh basil leaves before serving.

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Large skillet
5. Wooden spoon or spatula
6. Cutting board
7. Chef’s knife
8. Mixing bowl
9. 9×13 inch (23×33 cm) baking dish
10. Measuring cups
11. Measuring spoons

FAQ

• Q: Can I use a different type of pasta?Q: Can I use any short pasta like fusilli or rigatoni for similar results?

  A: Yes, you can use any short pasta like fusilli or rigatoni for similar results.

• Q: How can I make this recipe vegan?A: Use vegan replacements for ricotta and mozzarella, and replace the Parmesan with nutritional yeast.
• Q: Can I prepare this dish in advance?Q: Can you assemble the bake ahead of time and refrigerate it until needed?
  A: Yes, you can put it together and chill it. Then, when you are ready to bake, increase the time by a few minutes since the dish will be starting off cold.
• Q: How do I store leftovers?Store leftover food in a refrigerator that has an airtight container for no longer than 3 days.
• Q: Can I freeze this pasta bake?Yes, the baked dish can be kept in a freezer-safe container for up to 2 months. To serve it, thaw in the refrigerator before returning to the oven.
• Q: What vegetables can I substitute?A: Use other vegetables in good supply if you prefer—spinach, carrots, or eggplant work well.
• Q: How can I make it spicier?A: Add red pepper flakes or a chopped jalapeño for a spicier kick.

Substitutions and Variations

Use fusilli or rigatoni instead of penne pasta.
Replace olive oil with avocado oil or canola oil.
Change zucchini to yellow squash or eggplant.
You can use yellow or orange bell pepper in place of red bell pepper.
For ricotta cheese, substitute cottage cheese or mascarpone.

Pro Tips

1. Enhance Flavor with Fresh Herbs Besides the dried Italian herbs, consider adding fresh herbs such as thyme or oregano during the last few minutes of cooking the vegetables for an extra flavor boost. Fresh rosemary can also add a delightful aroma.

2. Cheese Layering Technique To achieve a creamier texture, blend the ricotta cheese with a little milk or cream before spooning it over the pasta. This will help it spread more evenly and incorporate better with the other ingredients.

3. Add a Crunchy Topping For an added texture, mix some breadcrumbs with a touch of olive oil and a pinch of garlic powder. Sprinkle this on top of the mozzarella and Parmesan before baking for a crunchy, golden finish.

4. Vegetable Prep Tip Cut the vegetables into uniform sizes to ensure even cooking. This way, each vegetable will cook uniformly, maintaining texture and flavor throughout the dish.

5. Optimal Baking Technique If the cheese on top isn’t browning to your liking, turn on the broiler for the last 2-3 minutes of baking. Keep a close eye on it to avoid burning, and achieve a lovely golden, bubbly crust.