Veggie Pasta Bake Recipe
View original ↗
Cooked & Loved · by Irena Macri★ 5.0 (14)

Veggie Pasta Bake Recipe

NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 51%
CARBS 73G45% OF CAL
9G FIBER10G SUGAR53G OTHER
FAT 29G40% OF CAL
10G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty pasta bake loaded with roasted butternut squash, mushrooms, peppers, and spinach in tomato sauce, topped with melted cheese. Nutrient-dense comfort food for dinner.

mainitaliancasserolepastavegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3.5 cups butternut squash (diced or kabocha squash)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 3 cups sliced mushrooms (about 200 grams / 7 oz)
  • 1.5 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 medium onion (chopped finely, about 1 cup)
  • 1 red bell pepper (diced, about 1 cup)
  • 3 large cloves garlic (minced or grated)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ chili flakes
  • 1 teaspoon smoked paprika
  • ½ cup sun-dried tomato strips (chopped finely, used the ones stored in oil)
  • 1.5 cups tomato passata (aka tomato sauce or marinara sauce (about 400 grams or 14 oz))
  • 2 cups baby spinach leaves
  • ½ cup pasta water when mixing in the pasta
  • 6 cups pasta (such as fusilli or penne, about 400 grams / 14 oz)
  • ½ cup crumbled feta cheese
  • 2 cups grated Cheddar ( or Mozzarella or mix)
PREP
20M
SODIUM
1478MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.