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Home » Entree » Pasta

Published: Jan 28, 2014 · Modified: Jan 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Baked Vegetable Pasta Recipe

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This Baked Vegetable Pasta is vegetarian baked penne recipe with roasted vegetables. I now bake a whole batch of it and refrigerate to pack for school lunch for the boys.

Baked Vegetable pasta is served in a bowl

When browsing through few cooking magazines during one of my very often long waits in the Haircut place (I have two boys and this is one of my most frequently visited places), I came across the vegetarian baked penne recipe with roasted vegetables.

I adapted few hints from the recipe and modified it to my liking to make this baked begetable pasta recipe. What I created was one of my kid’s favorite lunch box recipes.

I now bake a whole batch of it and refrigerate to pack for his school lunch. I added couple of his favorite vegetables and he is in love with it. Wish my little one also loves this as much as his brother, but as a mother I can’t win all the time.

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I used basic marinara sauce for the recipe, which I often can or freeze during the summers (store bought marinara works great as well). The sauce also has a creamy element to it apart from the regular cheese that goes on top and that is the Cream cheese. Adding a little bit of cream cheese adds a very creamy texture to the sauce.

Preparation time – 20 mins
Cooking time – 45 mins
Difficulty level – medium

Ingredients to make Baked Vegetable Pasta – Serves 6

  • Whole wheat Penne pasta (or any large pasta variety) - 1 lb
  • Marinara sauce (homemade or store bought) – 3 cups
  • Bell pepper – 1 small (diced)
  • Onion – 1 (diced)
  • Garlic – 2 cloves (minced finely)
  • Broccoli – 2 cups (florets only)
  • Cream cheese – 4 oz
  • Mozzarella cheese (or any blend of your choice) – ¾ cup
  • Parmesan cheese – ¼ cup
  • Crushed red pepper – 1 tbsp
  • Olive oil – 2 tbsp
  • Salt – to taste

Procedure –

  • In a large pot, boil enough water and cook the penne according to the package directions. Drain the cooked pasta and keep it aside. I would reserve about a cup of pasta water to use later.
Boiled pasta in a pan
  • Preheat the oven to 375 F.
  • In a large pan, heat the olive oil and sauté the onions until translucent. Now add the garlic and cook for 30 seconds more. Add the bell pepper, broccoli and crushed red peppers and cook until the vegetables are softened.
Cooking Vegetables in a pan
  • Now add the marinara sauce and let it heat up. Also add about ½ cup of reserved pasta water and let it come to a simmer. Break the cream cheese into small pieces and add it to the simmering sauce. Let it dissolve and then simmer the sauce for about 5-10 minutes, stirring occasionally.
Adding marinara sauce in to vegetables
  • Add the cooked pasta to the sauce mixture and stir well to coat. At this point if the sauce appears too thick, add a little bit more of the reserved pasta water.
  • Transfer the roasted vegetable pasta to a greased 9 x 13 pan and spread it evenly. Top with the grated mozzarella and parmesan cheese.
cooking Baked vegetable pasta
  • Bake for about 20-25 minutes until the pasta is bubbly and the cheese has melted.
Baked Vegetable pasta is cooked
  • Serve the baked vegetable pasta hot!
Baked Vegetable pasta is served and ready to eat

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Baked Vegetable Pasta Recipe in Plate

Baked Vegetable Pasta Recipe

This Baked Vegetable Pasta is vegetarian baked penne recipe with roasted vegetables. I now bake a whole batch of it and refrigerate to pack for school lunch for the boys.
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Course: dinner, Pasta
Cuisine: European, Italian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 45 minutes
1 hour 5 minutes
Servings: 6 People
Calories: 473kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • spatula
  • Oven

Ingredients

  • 1 lb. Whole wheat Penne pasta Or any large pasta variety
  • 3 cups Marinara sauce Homemade or store-bought
  • 1 small Bell pepper Diced
  • 1 Onion Diced
  • 2 cloves Garlic Minced finely
  • 2 cups Broccoli Florets only
  • 4 oz. Cream cheese
  • ¾ cup Mozzarella cheese Or any blend of your choice
  • ¼ cup Parmesan cheese
  • 1 tablespoon Crushed red pepper
  • 2 tablespoon Olive oil
  • to taste Salt

Instructions

  • In a large pot, boil enough water and cook the penne according to the package directions. Drain the cooked pasta and keep it aside. I would reserve about a cup of pasta water to use later.
  • Preheat the oven to 375 F.
  • In a large pan, heat the olive oil and sauté the onions until translucent. Now add the garlic and cook for 30 seconds more. Add the bell pepper, broccoli, and crushed red peppers and cook until the vegetables are softened.
  • Now add the marinara sauce and let it heat up. Also, add about ½ cup of reserved pasta water and let it come to a simmer. Break the cream cheese into small pieces and add them to the simmering sauce. Let it dissolve and then simmer the sauce for about 5-10 minutes, stirring occasionally.
  • Add the cooked pasta to the sauce mixture and stir well to coat. At this point, if the sauce appears too thick, add a little bit more of the reserved pasta water.
  • Transfer the pasta to a greased 9 x 13 pan and spread it evenly. Top with the grated mozzarella and parmesan cheese.
  • Bake for about 20-25 minutes until the pasta is bubbly and the cheese has melted.
  • Serve the baked vegetable pasta hot!

Nutrition

Calories: 473kcal | Carbohydrates: 60g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 890mg | Potassium: 617mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1882IU | Vitamin C: 53mg | Calcium: 179mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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