The Best Veggie Pasta Bake
Veggie Pasta Bake is a fun, cheesy, and filling meal loaded with vegetables—great for busy weeknights or leftovers.
Ingredients
- 12 oz rigatoni or penne pasta
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup bell pepper diced (any color)
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- 1 jar 24 oz marinara sauce
- ½ cup vegetable broth or water
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Instructions
- Cook pasta: Preheat oven to 375 °F (190 °C). Cook pasta 2 minutes less than al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add bell pepper, zucchini, and mushrooms; cook 4–5 minutes.
- Combine sauce: Stir in marinara, broth, Italian seasoning, salt, and pepper. Simmer 3 minutes.
- Assemble: In a large bowl, mix pasta with vegetable–sauce mixture. Transfer to a greased 9x13‑inch baking dish.
- Top & bake: Sprinkle mozzarella and Parmesan evenly over the top. Bake 20–22 minutes until bubbly and golden.
- Garnish: Let rest 5 minutes, garnish with basil or parsley, and serve warm.