Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or rigatoni work well)
- 2 cups of cherry tomatoes, halved
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup of chopped red onion
- 2 cups of fresh spinach
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Optional: red pepper flakes for extra spice
Instructions
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, minced garlic, salt, pepper, oregano, and basil. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- While vegetables are roasting, cook your pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, fresh spinach, and half of the mozzarella cheese. Mix well to evenly distribute.
- Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheeses. Bake at 375°F (190°C) for about 20 minutes until bubbly and golden on top.
Notes
- You can customize this dish by adding cooked chicken, chickpeas, or other vegetables like mushrooms or eggplant.
- If you prefer a spicy kick, sprinkle red pepper flakes before baking.
- This dish is versatile for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake, Roast, Boil
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 25 mg