The baked pasta with vegetables is a light and very simple first course. This baked pasta is very versatile and lends itself to many variations. You can use the vegetables you like best, I used bell peppers, zucchini, and eggplants. The baked pasta with vegetables can be made in advance and kept in the refrigerator: when serving, just heat it in the oven. Now come with me as we start to cook.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Pasta with Vegetables
- 1 Bell Pepper
- 2 Zucchini
- 1 Eggplant
- 3 1/4 cups Tomato Sauce
- 1.1 lbs Pasta
- 3/4 cup Grated Parmesan Cheese
Steps for Baked Pasta with Vegetables
First, wash and cut the vegetables into small pieces, place them in a large pan with a little oil and half a glass of water.
Cook for 5 minutes, then add the tomato sauce, salt, and season as desired.
Cook the vegetables with the tomato sauce for 30 minutes.
In the meantime, cook the pasta. The important thing is to cook it for half the cooking time required; if normally it must cook for 13 minutes, in this case, it will be cooked for six minutes.
Once cooked, drain and mix the pasta with the vegetable sauce.Pour everything into a large baking dish, sprinkle the surface with grated cheese or vegetable béchamel.
Bake in a preheated static oven at 392°F for 10 minutes and for another 5 minutes with the fan oven (or the grill function).
I hope you enjoyed this recipe, see you next time.
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Storage
The baked pasta with vegetables can be kept in the refrigerator for 2 or 3 days, in an airtight container or covered with plastic wrap. As I mentioned, it’s perfect to prepare in advance because reheated the next day it tastes even better.
If you prefer, you can also freeze it, either whole or already divided into portions. In this case, you just need to put it directly in the oven to thaw, so you’ll always have a ready and healthy meal at hand.
