Description
A comforting and colorful pasta bake featuring penne, sautéed garden vegetables, and a bubbly mozzarella and parmesan crust. Perfect for quick family dinners.
Ingredients
Scale
- 16 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Boil the penne pasta in salted water for 2 minutes less than the package instructions for al dente, then drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.
- Add diced carrots and bell peppers to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the diced zucchini and cook for another 3 minutes until slightly softened.
- Pour the marinara sauce and dried oregano into the skillet with the vegetables. Stir in the cooked pasta until evenly coated.
- Transfer the pasta mixture into the prepared baking dish and spread evenly.
- Top the pasta with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbling around the edges.
- Let the dish rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American