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Cheesy Vegetable Pasta Bake

A comforting and indulgent pasta bake loaded with vegetables and melted cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces any shaped pasta (penne, fusilli, or rotini)
  • 2 tablespoons olive oil For sautéing
  • 3 cloves garlic, minced Fresh for best flavor
  • 2 cups mixed seasonal vegetables (like zucchini, bell peppers, and spinach) Use what you have!
  • 14 ounces canned tomatoes, diced Adds moisture and tang
Cheesy Mixture
  • 8 ounces cream cheese, softened For richness and creaminess
  • 2 cups shredded cheese (mozzarella and cheddar blend) For topping and mixing
  • 1/4 cup nutritional yeast For a cheesy flavor without dairy
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Add the mixed seasonal vegetables, cooking until tender, about 5-7 minutes. Season with salt and pepper.
  5. Stir in the diced tomatoes and cream cheese until fully combined and creamy.
  6. In a large bowl, combine the cooked pasta with the cheese mixture. Fold in 1 cup of shredded cheese and nutritional yeast.
  7. Transfer the mixture to a greased baking dish and top with the remaining shredded cheese.
Baking
  1. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
  2. Allow to cool slightly before serving.

Notes

Serve with a colorful salad and crusty garlic bread. This dish can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to two months.