Back To School Pasta Bake

As the back-to-school season approaches, busy families find themselves juggling schedules, homework, and after-school activities. In the midst of this whirlwind, a convenient and nourishing meal becomes essential. Enter the Back To School Pasta Bake—a comforting dish that combines the goodness of pasta, vegetables, and cheese, making it an ideal choice for those hectic weeknights. This hearty meal not only pleases the palate but also ensures that your family receives the nutrients they need to thrive during the school year.

Kick off the school year with this easy and nutritious Back To School Pasta Bake! Perfect for busy weeknights, this one-dish meal combines pasta, colorful veggies, and creamy cheese for a delicious and balanced dinner. Simple to prepare and customizable with your favorite ingredients, it’s a family favorite that also helps sneak in those essential nutrients. Enjoy stress-free mealtime and create lasting memories together with this hearty bake!

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Ingredients

12 ounces penne pasta

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (choose any color you like)

1 medium zucchini, diced

1 cup mushrooms, sliced (button or cremini work well)

2 cups fresh spinach (packed, if possible)

1 can (28 ounces) crushed tomatoes

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese, divided (plus extra for serving if desired)

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional, for a bright touch)

Instructions

Preheat the Oven: Start your oven and preheat to 375°F (190°C).

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook until al dente, following the package instructions (approximately 8-10 minutes). Once cooked, drain the pasta and set it aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 4-5 minutes or until the onion becomes translucent and fragrant. Next, add the diced bell pepper, zucchini, and sliced mushrooms. Continue cooking for another 5-7 minutes, stirring occasionally until the vegetables are tender.

Add Spinach and Tomatoes: Stir in the fresh spinach and cook until it's wilted down. Pour in the crushed tomatoes, then sprinkle in the dried Italian herbs, salt, and black pepper. Stir everything together and let it simmer for about 5 minutes to allow the flavors to develop.

Combine Ingredients: In a large mixing bowl, combine the drained penne pasta with the sautéed vegetable and tomato mixture. Add the ricotta cheese, 1 cup of the shredded mozzarella, and half of the grated Parmesan cheese. Gently stir until all ingredients are evenly mixed.

Prepare for Baking: Lightly grease a 9x13-inch baking dish with cooking spray or more olive oil. Transfer the combined pasta mixture into the dish, spreading it out evenly. Top it with the remaining mozzarella cheese and the rest of the Parmesan cheese.

Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden.

Garnish and Serve: Once removed from the oven, let the pasta bake cool slightly before serving. If desired, garnish with fresh basil leaves for a pop of color and flavor. Serve warm and enjoy this delicious and satisfying meal!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8