Vegetable-Packed Tomato Pasta Bake
A cozy baked pasta dish loaded with fresh vegetables and a rich tomato sauce topped with melted mozzarella and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs (340g) penne pasta, olive oil, medium diced (150g) yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (340g) penne pasta
- 2 tbsp olive oil
- 1 medium diced (150g) yellow onion
- 1 medium diced (150g) zucchini
- 1 diced (150g) red bell pepper
- 3 cloves minced garlic
- 28 oz (800g) canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups (150g) mozzarella cheese shredded
- 1/2 cup (50g) grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 8 minutes until just al dente, then drain and set aside.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 3 minutes until translucent.
- Step 3: Add 1 medium diced zucchini, 1 diced red bell pepper, and 3 minced garlic cloves to the skillet. Cook for 5 minutes until vegetables soften and garlic is fragrant.
- Step 4: Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce for 8 minutes until slightly thickened.
- Step 5: Combine the cooked penne pasta with the tomato-vegetable sauce in a large mixing bowl, stirring gently to coat all pasta.
- Step 6: Transfer mixture to a 9x13 inch baking dish. Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top, then 1/2 cup grated Parmesan cheese.
- Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges. Let cool 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable-Packed Tomato Pasta Bake take to make?
Total time is about 50 minutes (15 min prep + 35 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 Tomato 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 (340g) penne pasta from drying out.
Can I substitute ingredients in Vegetable-Packed Tomato 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 Tomato 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 Tomato 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.
