Vegetarian Pasta Bake
A comfort meal chock-full of veggies like zucchini, mushrooms and spinach with creamy cheese. A family favorite recipe guaranteed!
- 1 lb pasta
- 1 25 oz jar of your favorite pasta sauce * read notes
- 3 tbs olive oil
- 1 tbsp Italian seasoning
- 1 cup crumbled goat cheese *
- ½ tsp salt
- ½ tsp pepper
- ½ tbsp thyme
- 2 cups zucchini
- 1 cup mushrooms
- ½ cup chopped onion
- 1½ tbs chopped garlic
- 3 cups fresh spinach
Chop up all the veggies and start to boil your pasta. Be sure to salt the water its the only time to season the pasta.
Add olive oil to the pan and start to sauté all the veggies expect for spinach. This will be added later. We want the onions and mushrooms to soften a bit before adding in sauce.
Add in red sauce once onions are translucent. Use a ladle to fill sauce jar up halfway with pasta water and add that to the mixture to spread the sauce and make it yummy. Add in the spinach at this point. fold mix to soften the spinach.
Once pasta is cooked add it to the pan and make sure everything it coated well. Take out 9x9 pan or larger pour pasta into the dish. Set oven at 375. Stir in goat cheese and crumble some on top, cover dish with foil. Bake on middle rack for about 45 minutes or until the sauce is bubbling and cheese is melted on top. Serve with salad or veggies of choice!
* You may want to add 1.5 jars if you like things more saucy and thick! I prefer mine a little runnier.
*Feel free to use any cheese of choice. The tangy goat cheese is my favorite for this bake.
*If VEGAN use Tofutti or similar brand of vegan cream cheese in place of goat cheese!
*be sure to cover while baking! It keeps things moist.
*This recipe will keep in the fridge for up to a week or freeze it for 3 months.
Calories: 152kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 560mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg