Baked Summer Veggie Pasta
Cheesy and sauce pasta noodles baked with lots of summer vegetables
Cook Time 25 minutes mins
Course Main Course
Cuisine American, Italian
large pot
Baking dish
saute pan
- 1 package or pasta I use a rice flour GF pasta
- 1 small onion, diced
- 1 minced garlic clove
- 1 cup diced zucchini
- 1 cup diced bell pepper
- 1 cup diced tomatoes
- 1/2 cup loosely packed basil
- 2 cups pasta sauce choose one with a lot of flavor
- 1 cup ricotta or vegan ricotta
- 1 cup Italian blend cheese more if you want
- salt and pepper
Start by preheating the oven to 450F and bringing a large pot of salted water to a boil. Boil the pasta according to package directions
In a large pan, saute the onions for a few minutes, until soft. Add the garlic, zucchini, tomato, and bell pepper with a good pinch of salt and pepper. Cook for about 5-7 minutes.
Drain and rinse the pasta when finished and set aside.
Stir the veggies in with the pasta, and then stir through the ricotta. Season with a little salt and pepper.
Not for the assembly. Start by layering a cup over the bottom of a large baking dish (9x13). Next add the pasta mixture over the sauce. Layer another cup of sauce over the pasta, then sprinkle over the cheese. You can definitely add more cheese if you want.
Bake for 12 minutes. Leftovers can be stored for 3-5 days, or frozen for longer.
Keyword baked pasta, cheese, ricotta, summer vegetables, tomato sauce