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Seasonal Vegetable Pasta Bake

This vegetable pasta bake is a flexible, rustic dish that combines cooked pasta with a medley of fresh, seasonal vegetables, baked until bubbly and golden. It relies on roasting and baking techniques to develop tender, caramelized veggies and melty cheese, resulting in a vibrant, comforting casserole with a crispy top and tender interior. The dish celebrates whatever produce is on hand, turning leftovers into a satisfying, adaptable meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (penne or rigatoni) preferably whole wheat or gluten-free
  • 2 tablespoons olive oil for roasting and finishing
  • 2 cups zucchini sliced into bite-sized pieces
  • 1 cup cherry tomatoes halved
  • 2 cups greens (spinach, kale, or wilted greens) roughly chopped
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 1 tablespoon fresh basil chopped
  • 1/2 cup breadcrumbs toasted with garlic
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Baking dish (9x13 inches)
  • Baking sheet
  • Mixing bowls
  • Spatula
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 2 minutes less than package directions. Drain and set aside.
  2. Preheat your oven to 200°C (390°F). Toss zucchini slices, cherry tomatoes, and greens with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
  3. Meanwhile, mix shredded mozzarella, grated Parmesan, minced garlic, and chopped basil in a large bowl. This will be your cheesy herb layer.
  4. Once the vegetables are roasted and fragrant, add them to the cooked pasta in your baking dish. Drizzle with a little olive oil and toss gently to combine, ensuring the pasta is coated and veggies are evenly distributed.
  5. Sprinkle the cheese mixture evenly over the pasta and vegetables, then top with toasted breadcrumbs for crunch.
  6. Cover the dish loosely with aluminum foil and bake for 15-20 minutes until bubbling and the cheese is melted and golden at the edges.
  7. Remove from the oven, uncover, and let rest for 5 minutes. The cheese will set slightly, making it easier to serve.
  8. Serve hot, garnished with extra basil or a drizzle of olive oil if desired. Enjoy the vibrant flavors and crispy top of this adaptable vegetable pasta bake.