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Garden Vegetable Pasta Bake | Can't Stay Out of the Kitchen | fantastic #pasta entree with #beef, veggies & loads of #cheese. I made with #glutenfree noodles, but regular pasta can also be used. Kid-friendly!

Garden Vegetable Pasta Bake

Teresa Ambra
This delicious pasta entree is filled with garden veggies, two cheeses, spaghetti sauce and tomato puree, plenty of seasonings and uses gluten free noodles. It's kid-friendly and perfect anytime you want Italian for dinner!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 12
Calories 208 kcal

Equipment

  • 1 large skillet with lid
  • 1 hamburger chopper to break meat up in small pieces while frying
  • 1 stock pot with lid
  • 1 colander
  • 1 9x13" glass baking dish
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • aluminum foil

Ingredients
  

  • 1 pound 96% lean ground beef
  • 8 oz. gluten free penne pasta (see note below)
  • 24 oz. Fresh Mushroom spaghetti sauce or your favorite spaghetti sauce
  • 15 oz. tomato puree
  • 4 oz. can mushrooms sliced and drained (or use 8-oz. fresh, sliced mushrooms)
  • 1 cup Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese shredded
  • 1 medium onion chopped
  • 1 yellow bell pepper sliced in strips
  • 1 orange bell pepper sliced in strips
  • 2 carrots peeled and sliced
  • 2 tsp. dried basil (see note below)
  • 1 tsp. minced garlic from a jar or 3-4 cloves fresh garlic, minced
  • 1/4 cup chopped Italian parsley divided

Instructions
 

  • Preheat oven to 350°.
  • Bring water to a boil.
  • Add pasta and boil according to package directions.
  • Meanwhile, brown ground beef over medium heat in a large skillet or Dutch oven.
  • Use a hamburger chopper to break the meat down into small pieces while frying.
  • Add mushrooms, onion, bell peppers, carrots, basil and minced garlic.
  • Cook, covered with lid, until veggies are fork tender over medium heat about 10 minutes.
  • Drain pasta in colander.
  • Add the pasta, tomato puree, spaghetti sauce, and 2 tbsp. chopped parsley to the ground beef and veggie mixture.
  • Stir well to combine.
  • Grease a 9x13” glass baking dish.
  • Pour combined mixture into dish.
  • Sprinkle with Parmesan cheese.
  • Bake, covered with foil, about 20-30 minutes at 350° until cheese melts and dish is hot.
  • Remove foil.
  • Sprinkle with Mozzarella cheese.
  • Bake an additional 5 minutes until cheese melts.
  • Garnish casserole with remaining fresh parsley.

Notes

NOTE: Italian sausage can be substituted for the ground beef in the recipe.
 
NOTE: I highly recommend Ronzoni gluten free pasta.
 
NOTE: For increased flavor, I recommend adding 1 tsp. salt, ½ tsp. pepper, and 1 tsp. dried oregano. You can also add ½ tsp. marjoram and a few shakes of crushed red pepper.
 
NOTE: You can also use regular pasta.
 
Recipe source: adapted from Contadina.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 25gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 34mgSodium: 455mgPotassium: 618mgFiber: 3gSugar: 5gVitamin A: 2666IUVitamin C: 42mgCalcium: 130mgIron: 3mg
Keyword beef, casserole, cheese, gluten free, ground beef, main dish, mozzarella cheese, noodles, pasta
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