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As summer draws to a close and the school year begins, families often find themselves facing a whirlwind of activities, from early morning routines to late-night homework sessions. In the midst of this busyness, the challenge remains: how to prepare nutritious and satisfying meals that cater to the taste buds of both children and adults. This is where the Back To School Pasta Bake comes into play—a delightful dish that is not only easy to prepare but also packed with wholesome ingredients to fuel your family's busy days.

Back To School Pasta Bake

Discover the perfect solution for busy weeknights with the Back To School Pasta Bake. This delightful dish combines hearty pasta, vibrant vegetables, and gooey cheese, making it both nutritious and appealing to the whole family. Easy to customize based on your family's tastes, this recipe offers a comforting meal packed with essential vitamins and minerals. Prepare it in advance and pop it in the oven for a delicious, hassle-free dining experience that will satisfy everyone. Enjoy a healthy dinner that brings the family together!
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Ingredients
  

2 cups elbow macaroni or bowtie pasta

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color you prefer)

1 zucchini, chopped

1 cup spinach, roughly chopped

1 can (14.5 oz) diced tomatoes, undrained

2 cups marinara sauce

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions
 

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

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.

        Add Spinach and Tomatoes: Add the chopped spinach and cook until wilted (about 2 minutes). Then, stir in the can of diced tomatoes (with their juices) and marinara sauce. Mix well.

          Season the Mixture: Sprinkle in Italian seasoning, red pepper flakes (if using), and season with salt and pepper to taste. Bring the mixture to a simmer and cook for approximately 5 minutes, allowing the flavors to meld together.

            Combine with Pasta: In a large bowl, combine the cooked pasta, vegetable sauce mixture, ricotta cheese, half of the shredded mozzarella cheese (3/4 cup), and grated Parmesan cheese. Stir until well mixed.

              Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13-inch (or similar size) baking dish, spreading evenly.

                Top and Bake: Sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil and bake for 20 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 or parsley if desired. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings