Easy Vegetable Pasta Bake Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Slice half a medium onion, two bell peppers, and 8 ounces of mushrooms.

If using fennel seeds, crush them with a measuring cup to break them apart.

Heat olive oil in a wide skillet over medium heat.

Cook the mushrooms first until they start to brown, then stir them.

Add the sliced onion and bell peppers; cook until softened, about 5 minutes.

Add ground fennel, salt, and pepper; stir to combine.

Pour in 3 cups of marinara sauce; stir well.

Steal some salty, starchy pasta water before draining the pasta.

Toss the drained pasta into the skillet with the sauce; add splashes of pasta water if the sauce seems dry.

Dollop ricotta cheese on top and add shredded mozzarella.

Bake the pasta uncovered until the cheese melts and is bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens