Go Back
As the back-to-school season approaches, parents around the country find themselves navigating a whirlwind of schedules, homework, and extracurricular activities. The transition from the leisurely days of summer to the structured routine of the school year can be both exciting and overwhelming. Amidst the hustle and bustle, one challenge remains constant: preparing nutritious meals that cater to the tastes and preferences of the entire family.

Back To School Pasta Bake

Embrace the back-to-school season with this hearty and easy Back to School Pasta Bake! Perfect for busy families, this dish is packed with nutritious ingredients like whole grain pasta, fresh veggies, and protein-rich beans. Simple to prepare, it’s a great way to enjoy a wholesome meal together without spending hours in the kitchen. With delicious flavors and cheesy goodness, this pasta bake will quickly become a family favorite for hectic weeknights. Discover the recipe and tips for meal prep, substitutions, and more to make this dish your own!
Print Recipe Pin Recipe

Ingredients
  

2 cups pasta (penne or rotini recommended)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 medium zucchini, diced

1 can (15 oz) diced tomatoes, including juices

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

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional for heat)

Salt and black pepper, to taste

2 cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Preheat your oven to 375°F (190°C). In a large pot of generously salted boiling water, cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Next, stir in the minced garlic, diced red bell pepper, and zucchini. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

      Mix in the Tomatoes and Beans: Pour the can of diced tomatoes (including their juices) into the skillet along with the drained and rinsed kidney beans. Sprinkle in the dried oregano, dried basil, optional red pepper flakes, and season with salt and black pepper. Stir everything together, and allow the mixture to simmer for about 5 minutes so the flavors meld beautifully.

        Combine with Pasta: In a large mixing bowl, combine the cooked pasta with the vegetable and tomato mixture. Fold in 1 cup of the shredded mozzarella cheese and half of the grated Parmesan cheese, ensuring that everything is evenly distributed.

          Transfer to Baking Dish: Lightly grease a 9x13-inch (or similar-sized) baking dish. Gently pour the pasta mixture into the dish, spreading it out to ensure even coverage. Sprinkle the remaining shredded mozzarella cheese on top, followed by the rest of the grated Parmesan cheese.

            Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until the cheese is bubbly and golden brown on top.

              Garnish and Serve: Once finished baking, remove the pasta bake from the oven and let it rest for about 5 minutes. Before serving, garnish with fresh basil leaves for a touch of color and flavor.

                Enjoy your hearty and delicious Back to School Pasta Bake, a perfect solution for busy weeknight dinners!

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 6