I love this pasta bake because it strikes the balance between wholesome and indulgent. The vegetables add freshness and sweetness, while the ricotta, mozzarella, and Parmesan bring creaminess and richness. It’s an adaptable recipe too—I often swap in whatever fresh produce I have on hand, like eggplant, mushrooms, or kale. The result is always delicious, and the leftovers reheat beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 oz (about 2 cups) penne pasta 2 cups cherry tomatoes, halved 1 medium zucchini, diced 1 red bell pepper, diced 1 cup corn kernels (fresh or frozen) 2 cloves garlic, minced 2 cups fresh spinach, chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups ricotta cheese 1 cup mozzarella cheese, shredded 1/2 cup grated Parmesan cheese Olive oil for drizzling
Directions
I start by preheating my oven to 375°F (190°C). In a large pot, I bring salted water to a boil, add the penne, and cook until al dente, about 8–10 minutes. Once drained, I set it aside.
In a skillet, I heat a drizzle of olive oil and sauté garlic for about a minute until fragrant. Then I add zucchini, red bell pepper, and corn, cooking until softened. After that, I stir in spinach along with oregano, basil, salt, and pepper, letting the spinach wilt gently.
In a large mixing bowl, I combine the pasta, sautéed vegetables, and ricotta until everything is well coated. I transfer the mixture into a greased 9×13-inch baking dish, spread it evenly, and top it with mozzarella and Parmesan.
I cover the dish with foil and bake for 20 minutes, then uncover it and bake for another 10–15 minutes, until the cheese is bubbly and golden. After letting it rest for 5 minutes, I slice and serve it warm.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prep and 35 minutes to cook, for a total of 50 minutes.
Variations
Sometimes I add roasted eggplant or mushrooms for a deeper flavor. For extra protein, I mix in chickpeas or grilled chicken. To make it spicier, I sprinkle in crushed red pepper flakes. I’ve also tried using whole wheat or gluten-free pasta with great results.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven at 350°F until warmed through, or I microwave individual portions for convenience. This dish can also be frozen for up to 2 months; I thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I assemble the pasta bake earlier in the day and refrigerate it until ready to bake.
Can I use a different pasta shape?
Yes, penne works great, but rigatoni, fusilli, or shells are also excellent choices.
Can I use fresh herbs instead of dried?
Yes, I replace dried oregano and basil with about 3 times the amount of fresh herbs.
What can I use instead of ricotta?
Cottage cheese or mascarpone both work as substitutes.
Can I add meat to this dish?
Yes, grilled chicken, turkey sausage, or ground beef can be added for a heartier version.
Can I make it vegan?
Yes, I use dairy-free ricotta, mozzarella, and Parmesan alternatives.
How do I make the cheese topping crispier?
I broil the dish for 1–2 minutes at the end of baking.
Can I add more vegetables?
Definitely—eggplant, mushrooms, or even broccoli make great additions.
How do I keep the pasta from drying out?
I make sure the ricotta mixture coats everything well, and I don’t overbake.
Can I freeze individual portions?
Yes, I divide the pasta into freezer-safe containers for easy reheating later.
Conclusion
The Easy Fresh Summer Recipes Pasta Bake is a colorful, satisfying dish that I love to serve when I want to highlight the flavors of summer. With creamy cheese, fresh seasonal vegetables, and perfectly baked pasta, it’s a recipe that feels both hearty and refreshing. Whether I prepare it for a weeknight family meal or a festive summer gathering, it always brings comfort and joy to the table.
