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- 8 ounces of whole wheat pasta (penne or fusilli) - 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 zucchini, chopped - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley for garnish (optional)

Quick and Easy Veggie-Packed Pasta Bake

Discover the joy of cooking with our Veggie Wonderland Pasta Bake, a healthy and delicious option that everyone will love. This versatile dish combines whole wheat pasta with a medley of fresh vegetables like zucchini, bell peppers, and spinach, topped with creamy ricotta and melted mozzarella. Perfect for busy weeknight dinners, it’s easy to prepare and packed with nutrients. Follow our simple recipe for a comforting meal that nourishes both body and spirit.
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Ingredients
  

300g pasta (penne or fusilli)

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

1 bell pepper (any color), chopped

1 medium zucchini, diced

1 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 can (400g) diced tomatoes, with juices

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

200g ricotta cheese

150g shredded mozzarella cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Begin by preheating your oven to 200°C (400°F). In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain and set aside, ensuring it doesn’t stick together.

    Sauté the Veggies: In a large skillet, warm up the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft. Introduce the minced garlic and continue to cook for another minute, allowing the garlic to release its aromatic flavor.

      Add More Veggies: Incorporate the chopped bell pepper, diced zucchini, and halved cherry tomatoes into the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender. Finally, add the fresh spinach and stir until it wilts down.

        Combine Ingredients: To the skillet, add the cooked pasta alongside the sautéed vegetable mixture. Pour in the canned diced tomatoes (with their juices) and sprinkle in the dried oregano, dried basil, and red pepper flakes if you're opting for some extra heat. Season generously with salt and pepper. Stir everything together carefully until all ingredients are well combined.

          Prepare the Bake: In a large mixing bowl, gently fold the vegetable-pasta mixture with the ricotta cheese, ensuring the cheese is evenly distributed throughout the mixture. Transfer this delightful blend into a generously greased baking dish, spreading it out evenly.

            Add Cheese Topping: Evenly sprinkle the shredded mozzarella cheese over the top of the pasta bake, creating a luscious cheese layer that will melt beautifully in the oven.

              Bake: Place the baking dish into your preheated oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and has formed a lightly golden crust.

                Serve: Once baked, remove the dish from the oven and let it rest for a few minutes to set. Before serving, garnish with fresh basil leaves to add a burst of flavor and color.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                    - Presentation Tips: Serve warm directly from the baking dish, or spoon individual portions onto plates. For added flair, drizzle with a bit of olive oil or balsamic glaze before serving. Enjoy your Veggie Wonderland Pasta Bake!