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
Ingredients
12 ingredientsContains dairy and gluten. Always check labels.
Nutrition per serving
Estimated671 kcal
- Protein
- 31 g
- Carbs
- 87 g
- Fat
- 23 g
- Fiber
- 7 g
Method
7 steps Oven 425°F 10 min prep · 35 min cookPrep
-
Step 1. Heat the oven to 425°F (220°C). Bring a large pot of water to a boil.
Cook
-
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.
-
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.
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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.
-
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.
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Step 6. Bake until the sauce bubbles at the edges and the cheese has browned in spots, about 15 minutes.
Finish & serve
-
Step 7. Let the bake stand until the sauce settles, about 5 minutes, then serve.
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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.
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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DINNER 4 · ADDED Three-Cheese Veggie Pasta Bake
- Carrot1
- Garlic2 cloves
- Onion1
- Zucchini1
- Mozzarella5½ oz
- Parmesan1½ oz
- Ricotta9 oz
- Penne12½ oz
- Tomato Sauce3 cups
- Oregano1 tsp
Olive oil and salt count as in stock. Amounts follow your servings.