Easy Baked Veggie Pasta: Delicious & Quick Dinner Recipe

Name: Easy Baked Veggie Pasta: Delicious & Quick Dinner Recipe
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Cuisine: Comfort Food
Ingredients: 300 grams Penne Pasta (Cooked al dente); 2 tablespoons Olive Oil; 1 medium Onion (Finely chopped); 2 cloves Garlic (Minced); 2 medium Bell Peppers (Any color, diced); 1 medium Zucchini (Diced); 2 tablespoons Tomato Paste; 400 grams Canned Diced Tomatoes; 1/2 cup Vegetable Broth; 1/2 cup Heavy Cream; 1 cup Cheddar Cheese (Shredded); 1/2 cup Mozzarella Cheese (Shredded, for topping); 1/2 teaspoon Salt (Or to taste); 1/4 teaspoon Black Pepper (Or to taste); 1 teaspoon Dried Oregano

Discover how to make a heartwarming and simple baked vegetable pasta, ideal for a bustling weeknight dinner. This quick-prep recipe unites penne pasta, vibrant fresh vegetables, and a rich, creamy cheese sauce, baked to a perfect golden crisp. It's a comforting meal that's easy to customize and a true crowd-pleaser.

#Dinner

#Baked Pasta

#Vegetarian

#Weeknight Meal

#Cheese

#Easy Recipe

Golden Brown Baked Pasta

Recipe Information

25m

Prep Time

1h 5m

Cook Time

1h 30m

Total Time

Servings

Easy

Comfort Food

Hindi

Nutrition (per serving)

450

Calories

18g

Protein

50g

Carbs

20g

Fat

Baked Pasta Fresh Out of the Oven

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Cheesy Baked Pasta

Instructions

0/9 completed

1
Preheat your oven to 190°C (375°F) and lightly grease a 9x13 inch baking dish. Prepare all vegetables by chopping onion, mincing garlic, and dicing bell peppers and zucchini.
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10m
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Preheat your oven to 190°C (375°F) and lightly grease a 9x13 inch baking dish. Prepare all vegetables by chopping onion, mincing garlic, and dicing bell peppers and zucchini.
10m
Chop vegetables evenly for consistent cooking. Mis en place (everything in its place) saves time later.
2
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.
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12m
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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.
12m
Cooking pasta al dente ensures it holds up well during baking without becoming mushy.

3
In a large pan or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
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5m
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In a large pan or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
5m
Don't burn the garlic; it can quickly become bitter. Keep the heat medium.
4
Add diced bell peppers and zucchini to the pan. Sauté for 5-7 minutes until the vegetables start to soften. Stir in the tomato paste and cook for 1 minute, stirring constantly.
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8m
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Add diced bell peppers and zucchini to the pan. Sauté for 5-7 minutes until the vegetables start to soften. Stir in the tomato paste and cook for 1 minute, stirring constantly.
8m
Cooking tomato paste briefly deepens its flavor before adding liquids.
5
Pour in the canned diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
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10m
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Pour in the canned diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
10m
A slow simmer helps develop a richer, more cohesive sauce.

6
Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and dried oregano. Mix until the cheese is melted and the sauce is creamy. Remove from heat.
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5m
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Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and dried oregano. Mix until the cheese is melted and the sauce is creamy. Remove from heat.
5m
Adding cream and cheese off the heat prevents curdling and ensures a smooth sauce.
7
Add the cooked penne pasta to the sauce in the pan and mix gently until the pasta is evenly coated. Transfer the pasta mixture to your prepared baking dish.
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3m
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Add the cooked penne pasta to the sauce in the pan and mix gently until the pasta is evenly coated. Transfer the pasta mixture to your prepared baking dish.
3m
Ensure all pasta is coated to absorb flavor and prevent drying out during baking.
8
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
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25m
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Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
25m
For an extra crispy top, you can broil for the last 2-3 minutes, but watch carefully to prevent burning.

9
Remove from the oven and let the baked pasta rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.
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5m
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Remove from the oven and let the baked pasta rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.
5m
Resting time is crucial for baked dishes to maintain their structure when cut.