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As summer winds down and the back-to-school season kicks into high gear, families often find themselves navigating a whirlwind of schedules filled with classes, extracurricular activities, and homework assignments. While this time of year brings excitement and new beginnings, it can also create challenges in the kitchen. Making the transition from lazy summer days to busy school nights can leave parents feeling overwhelmed, especially when it comes to preparing nutritious meals that everyone will enjoy.

Back To School Pasta Bake

As the back-to-school season begins, family life can get hectic, especially in the kitchen. Discover the Back to School Pasta Bake, the perfect solution for busy nights. This quick and nutritious dish features vibrant vegetables, creamy cheeses, and hearty penne pasta, making it a hit with kids and adults alike. In just a few simple steps, you can create a delicious meal ready to fuel your family for their busy days ahead. Simplify mealtime while enjoying wholesome ingredients!
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Ingredients
  

12 ounces penne pasta

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 zucchini, diced

1 cup mushrooms, sliced

2 cups fresh spinach

1 can (28 ounces) crushed tomatoes

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions (about 8-10 minutes). Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent (about 4-5 minutes). Add the bell pepper, zucchini, and mushrooms, cooking for another 5-7 minutes until softened.

        Add Spinach and Tomatoes: Stir in the spinach until wilted. Then pour in the crushed tomatoes and add the Italian herbs, salt, and black pepper. Simmer for about 5 minutes, allowing the flavors to meld together.

          Combine Ingredients: In a large mixing bowl, combine the drained penne pasta, the vegetable and tomato mixture, ricotta cheese, 1 cup of mozzarella, and half of the Parmesan cheese. Stir until everything is well combined.

            Prepare for Baking: Transfer the pasta mixture to a greased 9x13-inch baking dish. Spread it evenly, then top with the remaining mozzarella and Parmesan cheese.

              Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Once baked, remove from oven and let it cool slightly. Garnish with fresh basil if desired. Serve warm and enjoy!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8