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Three-Cheese Veggie Pasta Bake

Penne bakes in tomato sauce with finely grated vegetables, ricotta, mozzarella, and Parmesan. The vegetables cook into the sauce while the pasta boils.

Total
45 min
10 prep · 35 cook
Serves
4
Scale it below
Calories
671
kcal per serving
Protein
31g
per serving
Penne in tomato and vegetable sauce topped with browned mozzarella, ricotta, and Parmesan. 45 min

Ingredients

12 ingredients
4 servings

Contains dairy and gluten. Always check labels.

Nutrition per serving

Estimated

671 kcal

Protein
31 g
Carbs
87 g
Fat
23 g
Fiber
7 g
By EatpaceHow we write and check our recipes

Method

7 steps Oven 425°F 10 min prep · 35 min cook

Prep

  1. Step 1. Heat the oven to 425°F (220°C). Bring a large pot of water to a boil.

Cook

  1. Step 2. Add most of the Salt and the Penne to the boiling water. Cook until slightly firmer than al dente, about 8 minutes, then drain.

  2. Step 3. Meanwhile, heat the Olive Oil in a large skillet over medium heat. Add the Onion, Carrot, and Zucchini; cook, stirring, until softened, about 6 minutes.

  3. Step 4. Stir in the Garlic and Oregano, then add the Tomato Sauce and the rest of the Salt. Simmer until the vegetables are tender and the sauce thickens slightly, about 5 minutes.

  4. Step 5. Toss the drained pasta with the sauce and spread in a baking dish. Dollop the Ricotta over the top, then scatter with the Mozzarella and Parmesan.

  5. Step 6. Bake until the sauce bubbles at the edges and the cheese has browned in spots, about 15 minutes.

Finish & serve

  1. Step 7. Let the bake stand until the sauce settles, about 5 minutes, then serve.

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Tips

Swap it

Use vegetarian Parmesan-style cheese if you need a cheese made without animal rennet.

Leftovers

Refrigerate leftovers for up to 4 days and reheat until hot throughout.

In Eatpace

Plan it, and the grocery list follows.

Add this dinner to the plan or to Up next, and 10 of its 12 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.

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This plan 3 dinners to go
  1. TONIGHT Lentil and Quinoa Stuffed Peppers 62 min
  2. TOMORROW Lemon Mustard Salmon 50 min
  3. DINNER 3 Sausage Stuffed Zucchini Boats 45 min
Grocery listWhat this dinner adds 10 items
Produce
  • Carrot1
  • Garlic2 cloves
  • Onion1
  • Zucchini1
Dairy & eggs
  • Mozzarella5½ oz
  • Parmesan1½ oz
  • Ricotta9 oz
Bread & grains
  • Penne12½ oz
Cans & jars
  • Tomato Sauce3 cups
Spices
  • Oregano1 tsp

Olive oil and salt count as in stock. Amounts follow your servings.

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