One-Pot Cheesy Vegetable Pasta Bake
A comforting baked pasta dish with tender vegetables and a rich cheese sauce, perfect for a family meal. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 1 medium, diced zucchini
- 3, minced garlic cloves
- 2 cups tomato sauce
- 2 cups vegetable broth
- 1 cup, shredded mozzarella cheese
- 1/2 cup, grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add 1 diced medium yellow onion, 1 diced large carrot, and 1 diced medium zucchini, sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp dried oregano, cooking for 30 seconds until aromatic. Add 2 cups tomato sauce, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper; bring to a simmer.
- Step 3: Add 12 oz penne pasta to the skillet, stirring to combine. Cover and cook over medium-low heat for 12 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Step 4: Remove the lid and sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the pasta. Transfer skillet to the oven and bake for 10 minutes until cheese is melted and slightly golden on top.
- Step 5: Let bake rest for 5 minutes before serving to thicken the sauce and enhance flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Cheesy Vegetable Pasta Bake take to make?
Total time is about 45 minutes (15 min prep + 30 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 One-Pot Cheesy Vegetable Pasta Bake?
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 One-Pot Cheesy Vegetable Pasta Bake?
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 One-Pot Cheesy Vegetable Pasta Bake 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.
Is One-Pot Cheesy Vegetable Pasta Bake vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
