Garden Fresh Pasta Bake Recipe

Name: Garden Fresh Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces pasta, shapes (bowties, rotini, rigatoni, whatever you have on hand); 1 tablespoon olive oil; 2 zucchini, sliced in thin half-moons (1 green, 1 yellow if you like things pretty!); 6 large mushrooms, sliced; 1 carrot, finely diced; 10 -16 ounces Baby Spinach, sliced; 26 ounces pasta sauce; ½ cup grated parmesan cheese; ½ cup half-and-half (or heavy cream or fat free half and half); 3 cups shredded mozzarella cheese (divided)

Servings: persons

1
Cook the pasta as directed.
2
Preheat oven to 375.
3
In a very large pan, heat olive oil and saute zucchini until browned.
4
Add mushrooms and carrot and cook until mushrooms are softened.
5
Add spinach, cook until wilted.
6
Pour pasta sauce the pan, heat through.
7
Sprinkle parmesan on top of vegetable mixture, swirl in half and half.
8
Stir in 1 cup of the shredded mozzarella.
9
Remove from heat.
10
Toss cooked pasta with vegetable mixture.
11
Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
12
Bake until cheese browns, about 20-30 minutes.

1538

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces pasta, shapes (bowties, rotini, rigatoni, whatever you have on hand), 1 tablespoon olive oil, 2 zucchini, sliced in thin half-moons (1 green, 1 yellow if you like things pretty!), 6 large mushrooms, sliced, and more.

Yes, Garden Fresh Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Fresh Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions