Description
A cozy, solo-serving vegetarian pasta al forno layered with roasted vegetables, tomato sauce, and bubbling cheese — the ultimate no-leftovers comfort food.
Ingredients
1 cup cooked short pasta (penne or rigatoni)
½ zucchini, chopped
¼ red bell pepper, sliced
¼ small red onion, sliced
¼ cup cherry tomatoes, halved
½ cup marinara or tomato sauce
¼ tsp dried oregano
⅓ cup shredded mozzarella
1 tbsp grated Parmesan (optional)
Olive oil, salt, pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss chopped vegetables with olive oil, salt, and pepper on a sheet pan.
3. Roast veggies for 20–25 minutes until golden.
4. Cook pasta until al dente; drain.
5. In a small baking dish, mix pasta, roasted vegetables, marinara, and oregano.
6. Top with mozzarella and Parmesan.
7. Cover with foil and bake at 375°F for 15 minutes.
8. Uncover and broil 2–3 minutes until the top is golden.
9. Let rest for 5 minutes before serving.
Notes
- You can swap in eggplant, mushrooms, or spinach for the vegetables.
- Use dairy-free cheese to make it vegan.
- Leftovers keep well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 35mg
Keywords: vegetarian pasta bake, pasta al forno, baked pasta for one