Veggie Pasta Bake #meatlessmondays #easypasta #casouthernbelle

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and provides similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from rice

Whole wheat pasta adds fiber while rice pasta is often cheaper.

Preheat the oven to 375°F (190°C).

Cook pasta in salted water until al dente, about 8-10 minutes; drain and set aside.

Heat olive oil in a large skillet over medium heat; sauté onion and garlic until translucent, about 3-4 minutes.

Add bell peppers and zucchini; cook until softened, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2 minutes; remove from heat.

In a large bowl, combine cooked pasta, sautéed vegetables, tomato sauce, ricotta cheese, and half of the mozzarella cheese; mix well.

Season with basil, oregano, salt, and black pepper; stir to combine.

Transfer the pasta mixture to a greased baking dish and spread evenly.

Top with remaining mozzarella cheese and sprinkle with parmesan cheese.

Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for 5 minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens