Looking for a quick and filling dinner idea? Well, look no further! This Veggie Pasta Bake is super filling and also incredibly flavorful.
I usually try to mix up my weekly meals and incorporate recipes that aren’t all meat-heavy. This particular recipe is one of my favorites, because, even though there is no meat, you quickly forget once all the flavors hit your mouth.
This pasta dish is paired perfectly with garlic-butter knots and fresh romaine. Also, a glass of red wine is always a nice addition to any meal!
Veggie Pasta Bake
A fast and flavorful pasta dish that's sure to hit the spot!
Ingredients
- 1 jar tomato sauce
- 1 can diced tomatoes
- 1 large zucchini
- 1 large squash
- 1 bell pepper
- 2 small sweet peppers
- 1 small onion
- 1 lb penne rigate or ziti pasta
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Add water to a medium-sized pot and bring to a boil. Once water is boiling, add pasta and cook for about 10 minutes.
- Rinse and dice all of your vegetables.
- Using a large pan, saute vegetables on medium heat. Add seasonings as desired. I used oregano, cayenne pepper, black pepper, and garlic powder.
- Once pasta is cooked, drain and set aside.
- While pasta and vegetables are cooking, use a medium-sized bowl to combine the sauce and diced tomatoes. Season to taste. I prefer a kick, so I used red pepper flakes, cayenne pepper, garlic powder and basil.
- Drizzle a thin layer of sauce on the bottom of a large baking dish.
- Next, add half of the pasta to the dish and cover with half of the sauteed vegetables.
- Add half of the parmesan and mozzarella to the layer then repeat, leaving a small amount of sauce to top the dish.
- Once you have made two layers, top the pasta with the remaining sauce.
- Wrap the dish in foil and bake for approximately 15 minutes.
- After 15 minutes, remove the foil and top the baked pasta with the remaining cheese. Bake for an additional 5 minutes.
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