Vegetable-Packed Tomato Pasta Bake

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 recipe (vegetarian), ready in about 50 minutes, pairs penne pasta, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Combine the cooked penne pasta with the tomato-vegetable sauce in a large mixing bowl, stirring gently to coat all pasta.
6. 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.
7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges. Let cool 5 minutes before serving.