Description
A delicious and healthy pasta bake loaded with fresh summer vegetables, perfect for a family meal or a gathering.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups zucchini, diced
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add zucchini, bell peppers, and cherry tomatoes to the skillet and cook until tender.
- Stir in spinach and cook until wilted.
- In a large bowl, combine cooked pasta, sautéed vegetables, ricotta cheese, Italian seasoning, salt, and pepper.
- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a vegan version, use plant-based cheese and ricotta alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Veggie-Packed Summer Garden Pasta Bake, pasta bake, summer vegetables, healthy recipe