This Easy Vegetable Pasta bake is loaded with Vegetables, has a Chessy Sauce and takes less than 30 minutes to make. A perfect weeknight meal or to serve a crowd.
Course Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6People
Calories 315kcal
Ingredients
250gramsRigatoni(8 oz.)
2TablespoonOlive Oil
1TablespoonGarlicMinced
½cupOnion
200gramsButton Mushroom
1CupZucchini
1Small Red Bell Pepper
125 oz CanCrushed Tomatoes
2tablespoonTomato Paste
2teaspoonItalian Seasoning
¼teaspoonChili Flakes(optional)
2CupMozerella
½cupGrated Parmesan
Instructions
Pre-heat oven at 400 °F (200 °C).
Start with boiling water in a big pot. Salt it and add pasta. Cook pasta just until it is al dente. Rinse with cold water and keep aside. Its ok if the pasta is little underdone, as it will cook further while baking.
In the same pan used above or in another skillet heat oil. Add Chopped Onion and minced garlic. Saute until onion has softened and no more raw smell from garlic.
Add chopped Zucchini, mushroom and red bell pepper. Saute on high for 5 minutes.
Add crushed tomato, tomato Paste, Italian Seasoning, salt and pepper. Mix well.
Add cooked pasta to the skillet and toss everything well.
In a 9X13 inch baking dish, spread half of the vegetable pasta mixture. Sprinkle half of the cheese. Spread the rest of the pasta mixture on top of the cheese layer.
Bake in a preheated oven for 20 minutes.
Carefully take out the pan, sprinkle parmesan on top. Serve hot.
Notes
This recipe involves two main prep steps that can also be done simultaneously.
You can sauté the vegetables, onions, and garlic while at the same time boiling the pasta and then strain it. First, keep the pasta for boiling while you heat the pan and heat the oil.
Follow the cooking instructions on the pasta packet specified by the manufacturer. Every label and type of pasta comes with its own set of instructions which may vary.