Description

Indulge in a comforting and nourishing Vegetable Pasta Bake that’s perfect for busy weeknights or relaxed weekends. This dish harmoniously blends hearty pasta with fresh vegetables, making each bite flavorful and satisfying. Easy to prepare and customizable to your taste, this recipe will quickly become a staple in your kitchen. Serve it as a delightful centerpiece for family dinners or gatherings with friends, and enjoy the health benefits of vibrant veggies combined with cheesy goodness.

Ingredients

Scale

8 oz (225g) pasta (penne or fusilli)
1 medium zucchini, chopped
1 bell pepper, chopped (any color)
2 cups fresh spinach
1 cup mushrooms, sliced
2 cups tomato sauce (homemade or store-bought)
1 cup cottage cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta in salted boiling water until al dente, then drain.
In a skillet, heat olive oil over medium heat. Sauté zucchini, bell pepper, mushrooms, and spinach until tender; season with salt and pepper.
In a bowl, mix tomato sauce with cottage cheese until smooth.
Combine cooked pasta, sautéed vegetables, and sauce mixture in a large bowl; mix well.
Transfer to a greased baking dish, top with shredded mozzarella cheese, and bake for 25-30 minutes until golden and bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of the bake (approximately 250g)
Calories: 330
Sugar: 6g
Sodium: 560mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 5g
Protein: 16g
Cholesterol: 30mg