Easy Fresh Summer Recipes Pasta Bake

As summer unfolds, it brings with it a bounty of vibrant fruits and vegetables, inviting us to indulge in meals that celebrate freshness and flavor. One such dish that encapsulates the essence of the season is the Sun-Kissed Summer Veggie Pasta Bake. This recipe is not just a meal; it is a joyful celebration of summer produce, crafted to delight the taste buds of family and friends alike.

Embrace the vibrant flavors of summer with the Sun-Kissed Summer Veggie Pasta Bake, a joyous dish that showcases seasonal produce like cherry tomatoes, zucchini, and bell peppers. Creamy ricotta, mozzarella, and Parmesan cheeses come together to create a comforting and hearty meal perfect for weeknight dinners or gatherings. Easy to prepare and adaptable to whatever fresh veggies you have on hand, this pasta bake embodies the essence of summertime dining. Discover how to make this delicious recipe and bring the taste of summer to your table.

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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 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Olive oil for drizzling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain and set aside.

Sauté the Vegetables: In a large skillet, drizzle a bit of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the zucchini, red bell pepper, and corn. Cook for 5-7 minutes or until the vegetables soften.

Add Spinach and Seasonings: Stir in the chopped spinach, dried oregano, dried basil, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and ricotta cheese. Mix well to ensure the pasta is evenly coated.

Prepare the Bake: Lightly grease a 9x13 inch baking dish with olive oil. Pour the pasta mixture into the dish and spread it out evenly. Top with shredded mozzarella and grated Parmesan cheese.

Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and a light golden color appears on top.

Serve: Remove from the oven and let it sit for about 5 minutes before slicing. Serve warm as a delightful summer meal!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings