Mouthwatering Veggie Pasta Bake Your Family Will Love

A comforting Veggie Pasta Bake that is quick, customizable, and full of flavor.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Base

8 ounces Short Pasta (penne or fusilli) Use uncooked
2 cups Vegetable Broth Opt for low-sodium if needed

For the Veggie Medley

1 cup Fresh Asparagus Chopped
1 cup Bell Peppers Chopped, mixed varieties
1 medium Zucchini Sliced thin

For the Sauce

2 cups Pasta Sauce Your favorite or homemade
1 tablespoon Italian Seasoning

For a Creamy Finish

1 cup Parmesan Cheese (optional) Or substitute with feta or nutritional yeast

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
In the greased baking dish, add uncooked pasta, asparagus, bell peppers, and zucchini. Mix thoroughly.
Pour in pasta sauce and vegetable broth. Sprinkle with Italian seasoning, then stir to combine.
Cover with aluminum foil and bake for 40 minutes.
Remove foil, add Parmesan cheese, and bake uncovered for an additional 10 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

This veggie pasta bake is easy to make and allows for customization based on seasonal vegetables and preferences.

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