Veggie-Loaded Pasta Bake with Marinara Sauce and Mozzarella

This veggie-loaded pasta bake is a quick and easy way to get your daily dose of vegetables. The marinara sauce is rich and flavorful, and the mozzarella cheese is gooey and melted. This dish is perfect for a weeknight meal or for a potluck.

I first came up with this recipe when I was trying to find a way to use up some leftover vegetables. I had some spinach, broccoli, zucchini, and red bell pepper that were about to go bad, so I decided to throw them all into a pasta bake. The result was so delicious that I've been making it ever since.

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• 12 oz whole wheat pasta
• 1 jar (24 oz) marinara sauce
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup frozen chopped broccoli, thawed and drained
• 1/2 cup chopped zucchini
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta according to package directions.
3. In a large bowl, combine pasta, marinara sauce, spinach, broccoli, zucchini, red bell pepper, and onion.
4. Pour mixture into a 9x13 inch baking dish.
5. Sprinkle with mozzarella cheese.
6. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
7. Let stand for 5 minutes before serving.

Why It Works

• The combination of vegetables and marinara sauce makes this dish a great source of vitamins and minerals.
• The whole wheat pasta provides fiber and complex carbohydrates, which will keep you feeling full and satisfied.
• The mozzarella cheese adds a rich, creamy flavor to the dish.
• This dish is easy to make and can be tailored to your own preferences. You can add or remove vegetables as desired, and you can use any type of pasta that you like.