Vegetable-Packed Creamy Pasta Bake

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A comforting oven-baked pasta loaded with mixed vegetables in a creamy tomato sauce, topped with melted mozzarella cheese. This Italian-inspired pasta recipe (vegetarian), ready in about 45 minutes, pairs penne pasta, olive oil, chopped onion 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 oz penne pasta
• 2 tbsp olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 1 cup diced zucchini
• 1 cup diced carrots
• 2 cups chopped spinach
• 14 oz can crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp dried Italian herbs
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9 minutes until al dente. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until fragrant and translucent.
3. Step 3: Add 1 cup diced zucchini and 1 cup diced carrots to the skillet, cooking for 5 minutes until slightly softened. Stir in 2 cups chopped spinach and cook until wilted, about 2 minutes.
4. Step 4: Pour in 14 oz crushed tomatoes, 1/2 cup heavy cream, 1 tsp dried Italian herbs, 1 tsp salt, and 1/2 tsp black pepper. Stir and simmer for 5 minutes until sauce thickens slightly.
5. Step 5: Combine the cooked pasta with the sauce mixture, then transfer into a greased 9x13 inch baking dish. Top evenly with 1 1/2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
6. Step 6: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges. Let cool 5 minutes before serving.