Baked pasta, veggies, and cheese create an easy comfort dish with minimal cleanup using one simple pan.
# Ingredients:
→ Pasta & Base
01 - 12 oz uncooked short pasta (penne, rigatoni, or ziti)
02 - 3 cups vegetable broth
03 - 1 cup marinara sauce
→ Vegetables
04 - 1 medium zucchini, chopped
05 - 1 red bell pepper, diced
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach
→ Cheeses
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup ricotta cheese
→ Seasonings
12 - 2 tbsp olive oil
13 - 2 cloves garlic, minced
14 - 1 tsp dried Italian herbs
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
17 - Pinch red pepper flakes (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in / 46x33 cm) with parchment paper or lightly grease.
02 - Spread uncooked pasta evenly on the sheet pan. Pour vegetable broth and marinara sauce over the pasta. Use a spatula to ensure all pasta is moistened.
03 - Scatter zucchini, bell pepper, onion, and cherry tomatoes over the pasta. Drizzle with olive oil, sprinkle with garlic, Italian herbs, salt, pepper, and red pepper flakes if using.
04 - Cover the sheet pan tightly with foil. Bake for 25 minutes.
05 - Remove foil. Gently stir in spinach, half of the mozzarella, and half of the Parmesan. Dollop ricotta evenly over the top, then sprinkle with remaining mozzarella and Parmesan.
06 - Return to oven, uncovered, and bake for an additional 10–12 minutes until cheese is melted, golden, and pasta is al dente.
07 - Let stand 5 minutes before serving. Garnish with fresh basil if desired.
