Layered Hidden Veggie Pasta Bake with Spinach and Zucchini

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Baked pasta layered with sautéed spinach and zucchini, creamy ricotta, and melted mozzarella for a wholesome vegetarian dinner. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 3, minced garlic cloves
• 2 medium, diced into 1/2-inch pieces zucchini
• 6 cups, roughly chopped fresh spinach
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon (optional) crushed red pepper flakes

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook for 9 minutes until al dente. Drain and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 2 medium diced zucchini and cook for 5 minutes until just tender. Stir in 6 cups roughly chopped fresh spinach and cook until wilted, about 3 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes if using.
4. Step 4: Preheat oven to 375°F. In a large mixing bowl, combine cooked penne pasta with the sautéed vegetables and 1 1/2 cups ricotta cheese.
5. Step 5: Transfer half of the pasta mixture to a 9x13-inch baking dish. Sprinkle with 1 cup shredded mozzarella cheese. Layer the remaining pasta mixture on top, then finish with the remaining 1 cup mozzarella and 1/2 cup grated Parmesan cheese.
6. Step 6: Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden on top. Let rest for 5 minutes before serving.