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Spicy Veggie Pasta Bake

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 3 cups uncooked spiral pasta
  • 1 medium yellow summer squash
  • 1 small zucchini
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • 1 tablespoon olive oil
  • 1 small red onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 jar (24 ounces) spicy marinara sauce
  • 8 ounces fresh mozzarella cheese pearls
  • Optional: Grated Parmesan cheese and julienned fresh basil

Directions

  • Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
  • Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
  • Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition Facts
1-1/3 cups (calculated without grated Parmesan cheese): 420 calories, 13g fat (6g saturated fat), 32mg cholesterol, 734mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 17g protein.

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