Vegetable-Packed Creamy Pasta Bake
A comforting oven-baked pasta loaded with mixed vegetables in a creamy tomato sauce, topped with melted mozzarella cheese. This italian-inspired pasta (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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges. Let cool 5 minutes before serving.
Frequently asked questions
How long does Vegetable-Packed Creamy 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 Vegetable-Packed Creamy 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 Vegetable-Packed Creamy 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 Vegetable-Packed Creamy Pasta Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable-Packed Creamy 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.
