Mini Vegetable Pasta Bake with Mozzarella
Individual pasta bakes loaded with colorful vegetables and melted mozzarella, perfect for introducing kids to wholesome meals. This italian-inspired kid friendly ready in about 35 minutes pairs penne pasta, halved cherry tomatoes, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 8 oz penne pasta
- 1 cup halved cherry tomatoes
- 2 cups fresh spinach leaves
- 1 small diced red bell pepper
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 8 oz penne pasta for 9-10 minutes until al dente. Drain and set aside.
- Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 1 cup halved cherry tomatoes and 1 small diced red bell pepper, cooking for 3-4 minutes until softened.
- Step 3: Stir in 2 cups fresh spinach leaves and cook for 1-2 minutes until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 4: In a large bowl, combine the drained pasta, sautéed vegetables, and 1 cup tomato sauce. Mix well, then divide evenly into four small oven-safe ramekins.
- Step 5: Top each ramekin with 1/4 cup shredded mozzarella cheese. Bake for 15-18 minutes until the cheese is melted and bubbly with lightly golden edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Vegetable Pasta Bake with Mozzarella take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mini Vegetable Pasta Bake with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Mini Vegetable Pasta Bake with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Vegetable Pasta Bake with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Vegetable Pasta Bake with Mozzarella?
Italian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
