Vegetable Pasta Bake

This Vegetable Pasta Bake is a hearty and comforting dish, perfect for a cozy meal. Packed with colorful vegetables and topped with a cheesy crust, it's a delightful vegetarian side that everyone will love.

Ingredients

• Pasta (penne or rotini) - 200 grams
• Olive oil - 2 tablespoons
• Yellow onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Spinach - 100 grams, fresh
• Cherry tomatoes - 150 grams, halved
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tomato sauce - 200 milliliters
• Shredded mozzarella cheese - 100 grams
• Grated Parmesan cheese - 30 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
4. Add the diced bell pepper, zucchini, and mushrooms to the skillet. Cook for about 5-7 minutes until softened.
5. Stir in the fresh spinach and halved cherry tomatoes, cooking until the spinach wilts.
6. Season the vegetable mixture with oregano, salt, and black pepper. Stir to combine.
7. In a large bowl, combine the cooked pasta, vegetable mixture, and tomato sauce. Mix well.
8. Transfer the pasta mixture to a greased baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven, let it cool for a few minutes, then serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Provides a good source of fiber, promoting digestive health.

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