Description

The Easy Fresh Summer Recipes Pasta Bake is a vibrant, hearty dish featuring seasonal vegetables like cherry tomatoes, zucchini, bell peppers, and corn, baked with ricotta, mozzarella, and Parmesan for a creamy, cheesy finish. It’s a perfect family-friendly meal that’s both fresh and comforting.

Ingredients

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

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook pasta in salted boiling water until al dente (8–10 minutes). Drain and set aside.
In a skillet, heat olive oil and sauté garlic for 1 minute until fragrant.
Add zucchini, bell pepper, and corn. Cook until softened, then stir in spinach, oregano, basil, salt, and pepper. Cook until spinach wilts.
In a large mixing bowl, combine pasta, sautéed vegetables, and ricotta until well coated.
Transfer mixture to prepared baking dish. Top with mozzarella and Parmesan.
Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
Rest for 5 minutes before slicing and serving warm.

Notes

Use other pasta shapes like rigatoni, fusilli, or shells.

Replace ricotta with cottage cheese or mascarpone.

Add roasted eggplant, mushrooms, or broccoli for more vegetables.

For protein, stir in chickpeas, grilled chicken, or turkey sausage.

For vegan version, use dairy-free cheese alternatives.

Broil for 1–2 minutes at the end for a crispier topping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 370
Sugar: 6g
Sodium: 520mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 16g
Cholesterol: 45mg