Cheesy Baked Pasta with Hidden Veggies
Cheesy Baked Pasta with Hidden Veggies
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Hidden Veggie Sauce
- 2 tablespoons olive oil
- 1 onion, small, finely diced
- 3 garlic, cloves, minced
- 1 cup carrots, finely grated (about 2 medium carrots)
- 1 cup zucchini, finely grated (about 1 medium zucchini)
- 5 ounces fresh spinach, roughly chopped
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
For Assembly and Topping
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, grated carrots, and grated zucchini. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender and most of their moisture has evaporated.
⏱️ 10 min
- 3
Stir in the chopped fresh spinach and cook until it has completely wilted, about 2-3 minutes. Add the crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 4
Remove the sauce from the heat and stir in the softened cream cheese until it is fully melted and incorporated, creating a creamy, smooth sauce. The cream cheese will help further mask the texture of the hidden vegetables.
⏱️ 3 min
- 5
In a large bowl, combine the drained pasta with the hidden veggie sauce. Stir until the pasta is evenly coated. Pour the pasta mixture into a 9x13 inch baking dish. Sprinkle evenly with the shredded mozzarella cheese and grated Parmesan cheese.
⏱️ 5 min
- 6
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 7
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Pasta with Hidden Veggies
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Hidden Veggie Sauce
- 2 tablespoons olive oil
- 1 onion, small, finely diced
- 3 garlic, cloves, minced
- 1 cup carrots, finely grated (about 2 medium carrots)
- 1 cup zucchini, finely grated (about 1 medium zucchini)
- 5 ounces fresh spinach, roughly chopped
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
For Assembly and Topping
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, grated carrots, and grated zucchini. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender and most of their moisture has evaporated.
⏱️ 10 min - 3
Stir in the chopped fresh spinach and cook until it has completely wilted, about 2-3 minutes. Add the crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 4
Remove the sauce from the heat and stir in the softened cream cheese until it is fully melted and incorporated, creating a creamy, smooth sauce. The cream cheese will help further mask the texture of the hidden vegetables.
⏱️ 3 min - 5
In a large bowl, combine the drained pasta with the hidden veggie sauce. Stir until the pasta is evenly coated. Pour the pasta mixture into a 9x13 inch baking dish. Sprinkle evenly with the shredded mozzarella cheese and grated Parmesan cheese.
⏱️ 5 min - 6
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 7
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 5 min