Description
This cheesy veggie pasta bake is a family favorite, perfect for getting some hidden veggies into your little ones. It’s simple to make and always a hit!
Ingredients
Scale
- 1 pound pasta (like penne or ziti)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 4 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, oregano, and basil. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes to allow flavors to meld. Season with salt and pepper.
- Add the cooked pasta to the sauce and stir to combine.
- Stir in 3 cups of the shredded mozzarella cheese and the Parmesan cheese.
- Pour the pasta mixture into a 9×13 inch baking dish.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Let stand for 5-10 minutes before serving.
Notes
- You can substitute other vegetables like zucchini, bell peppers, or spinach.
- Finely dicing the vegetables helps them blend into the sauce, which is great for picky eaters.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 550
- Sugar: 7g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg