Description
This Vegetable Loaded Baked Pasta is a hearty and flavorful dish packed with nutritious vegetables like mushrooms, cauliflower, spinach, and tomatoes, layered with tender rotini pasta and gooey fresh mozzarella cheese. Baked to perfection with Italian seasoning and a touch of spice, it’s a comforting meal perfect for weeknight dinners that combines wholesome ingredients with cheesy indulgence.
Ingredients
Scale
Pasta
- 8 oz dry rotini pasta
Vegetables
- 8 oz baby bella mushrooms, sliced
- 2 cups cauliflower florets
- 2–3 garlic cloves, finely chopped
- Red pepper flakes to taste
- 1/2 Tablespoon Italian seasoning, optional
- 1 cup cherry tomatoes, diced
- 2 cups spinach leaves, tightly packed and chopped
Other Ingredients
- 2 Tablespoons olive oil
- 2 cups tomato sauce
- 8 oz fresh mozzarella, diced
- Basil for garnish
- Parmesan for garnish
Instructions
- Preheat and par-cook pasta. Preheat the oven to 375°F. In a large saucepan, bring salted water to a boil and cook the rotini pasta for about 3-4 minutes, which is half the suggested cooking time. The pasta should still be firm or hard in the center as it will finish cooking in the oven. Drain and set aside.
- Sauté vegetables. Heat a large skillet over medium-high heat and add olive oil. Add the sliced mushrooms and cauliflower florets, cooking for 3-4 minutes until they begin to soften. Season with salt, pepper, and red pepper flakes to taste. Add Italian seasoning and finely chopped garlic, stirring everything together and cooking for another 3-4 minutes. Then add diced cherry tomatoes and cook for 2 more minutes. Finally, stir in the chopped spinach and remove the skillet from heat.
- Combine pasta, sauce, and vegetables. Add the tomato sauce and the par-cooked pasta to the skillet with vegetables and mix well to ensure even distribution of flavors.
- Layer the casserole. In a casserole baking dish, spread half of the pasta and vegetable mixture. Top this layer evenly with half of the diced fresh mozzarella. Then add the remaining pasta mixture on top and cover it with the rest of the mozzarella cheese.
- Bake until bubbly and golden. Place the assembled casserole in the preheated oven and bake for 18-20 minutes until the sauce is bubbly and the mozzarella cheese is melted and turning golden brown on top.
- Garnish and serve. Once baked, remove from the oven and garnish with fresh basil leaves and a sprinkle of parmesan cheese as desired. Serve warm and enjoy!
Notes
- To make this dish vegan, omit the mozzarella cheese or substitute with vegan mozzarella.
- Par-cooking the pasta ensures it finishes cooking in the oven without becoming mushy.
- Feel free to add other veggies such as zucchini or bell peppers for more variety.
- Use fresh basil and freshly grated parmesan for the best flavor in garnish.
- You can prepare this casserole in advance and refrigerate before baking; add a few extra minutes to baking time if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg
