Sneaky Veggie Pasta Bake
Sneaky Veggie Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 2 carrots, peeled and finely grated
- 1 zucchini, finely grated
- 1 red bell pepper, finely diced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces fresh spinach, chopped
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
For the Topping
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic, grated carrots, grated zucchini, and finely diced red bell pepper to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and most of their moisture has evaporated. This helps to 'hide' them in the sauce.
⏱️ 10 min
- 4
Stir in the crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, 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.
⏱️ 10 min
- 5
Remove the skillet from the heat and stir in the fresh spinach until it wilts completely into the sauce. In a separate medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 5 min
- 6
In a large 9x13 inch baking dish, spread about 1 cup of the vegetable tomato sauce on the bottom. Add the cooked pasta to the remaining sauce in the skillet and toss to combine. Spread half of the sauced pasta over the sauce in the baking dish.
⏱️ 3 min
- 7
Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Top with half of the shredded mozzarella cheese. Repeat with the remaining sauced pasta, then cover with the remaining shredded mozzarella and the 1/4 cup grated Parmesan cheese.
⏱️ 3 min
- 8
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let the pasta bake rest for 5-10 minutes before serving to allow it to set.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Sneaky Veggie Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 2 carrots, peeled and finely grated
- 1 zucchini, finely grated
- 1 red bell pepper, finely diced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces fresh spinach, chopped
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
For the Topping
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Add the minced garlic, grated carrots, grated zucchini, and finely diced red bell pepper to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and most of their moisture has evaporated. This helps to 'hide' them in the sauce.
⏱️ 10 min - 4
Stir in the crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, 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.
⏱️ 10 min - 5
Remove the skillet from the heat and stir in the fresh spinach until it wilts completely into the sauce. In a separate medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 5 min - 6
In a large 9x13 inch baking dish, spread about 1 cup of the vegetable tomato sauce on the bottom. Add the cooked pasta to the remaining sauce in the skillet and toss to combine. Spread half of the sauced pasta over the sauce in the baking dish.
⏱️ 3 min - 7
Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Top with half of the shredded mozzarella cheese. Repeat with the remaining sauced pasta, then cover with the remaining shredded mozzarella and the 1/4 cup grated Parmesan cheese.
⏱️ 3 min - 8
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let the pasta bake rest for 5-10 minutes before serving to allow it to set.
⏱️ 30 min•🌡️ 375