Go Back
As the summer days dwindle and the school year picks up pace, families face the familiar challenge of juggling busy schedules. With homework, extracurricular activities, and early mornings, finding time to prepare nutritious meals can often feel like an uphill battle. That's where the Back to School Pasta Bake comes into play—a delightful and hearty dish that ensures families can enjoy a wholesome dinner without the fuss. This recipe not only caters to the time constraints of busy evenings but also packs in the nutrition needed to fuel growing minds and bodies.

Back To School Pasta Bake

Ease the transition back to school with this delicious and nutritious Back to School Pasta Bake! This one-dish wonder combines penne pasta, fresh vegetables, protein, and cheesy goodness, making it the perfect solution for busy weeknight dinners. Packed with flavor and essential nutrients, this customizable recipe is designed to please both kids and adults alike. Plus, it’s great for meal prep and leftovers, ensuring stress-free family meals all week long. Enjoy the comfort of home-cooked food that everyone loves!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) penne pasta

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juices

1 can (15 oz) cannellini beans, drained and rinsed

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

½ tsp black pepper

1 ½ cups marinara sauce

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a large 9x13 inch baking dish with cooking spray or a bit of olive oil.

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

      Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, bell pepper, and zucchini, cooking for an additional 5 minutes until slightly softened.

        Mix in Beans and Tomatoes: Pour in the canned diced tomatoes (with juices), drained cannellini beans, oregano, basil, salt, and black pepper. Stir well and let simmer for about 5 minutes, allowing the flavors to meld.

          Combine Ingredients: In a large bowl, mix the cooked pasta with the vegetable mixture and marinara sauce until everything is evenly combined.

            Assemble the Bake: Transfer the mixture into the prepared baking dish. Top with shredded mozzarella and grated Parmesan cheese, spreading it evenly over the surface.

              Bake: Place in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 6 servings