Healthy Mediterranean Vegetable Pasta Bake
A vibrant and nutritious pasta bake with vegetables and gooey melted cheese, perfect for busy weeknights and family gatherings.
Ingredients
Pasta and Vegetables
- 8 oz pasta (penne or fusilli) Use whole wheat pasta for added fiber if desired.
- 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, spinach) Feel free to swap out for seasonal vegetables.
Sauce and Cheeses
- 1 cup marinara sauce You can substitute with pesto or a white sauce.
- 1 cup mozzarella cheese, shredded Reserve half for topping.
- 1/2 cup Parmesan cheese, grated
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon dried oregano Add fresh herbs for enhanced flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh basil For garnishing before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, toss together the cooked pasta, mixed vegetables, marinara sauce, half of the mozzarella, olive oil, oregano, garlic powder, salt, and pepper. Make sure it’s mixed well.
Baking
- Transfer the mixture into a baking dish. Top with the remaining mozzarella and sprinkle on the Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serving
- Garnish with fresh basil before serving for that extra touch!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze it after fully cooling.