Description
A hearty and healthy pasta bake loaded with fresh garden vegetables, whole wheat pasta, and a creamy cheese sauce. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
For the Crust:
- For the pasta:
- 12 oz whole wheat penne pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the vegetables:
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 3 cloves garlic, minced
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp dried basil
- 1/2 tsp black pepper
- For topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. Cook pasta according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
- 3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini, yellow squash, and bell pepper. Sauté for 5 minutes.
- 4. Add cherry tomatoes, spinach, and garlic. Cook for 2 more minutes until spinach wilts. Remove from heat.
- 5. For the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- 6. Gradually whisk in milk until smooth. Cook until slightly thickened, about 5 minutes.
- 7. Remove from heat and stir in mozzarella, 1/2 cup parmesan, basil, and black pepper until cheeses melt.
- 8. Combine cooked pasta, vegetables, and sauce in a large bowl. Transfer to prepared baking dish.
- 9. Mix breadcrumbs, 1/4 cup parmesan, and 1 tbsp olive oil. Sprinkle evenly over pasta.
- 10. Bake for 25-30 minutes until bubbly and golden brown. Let stand 5 minutes before serving.
Notes
For a vegan version, use plant-based milk, vegan cheeses, and olive oil instead of butter. Leftovers keep well in refrigerator for 3-4 days. Can be frozen for up to 2 months.