Sunday Supper with One-Pot Vegetarian Pasta Bake

This One-Pot Vegetarian Pasta Bake is unbelievably easy, perfect for Sunday Supper with crunchy bread, and our family (and kids) love it!

Happy Monday, Friends! I just returned from 4 days in beautiful Deer Valley, Utah, at a retreat with a group of food blogging friends. The weather was so gorgeous, our time together was amazing, and Maria and Heidi {the creators behind this retreat} did such a great job bringing all of us together to share, learn, and achieve new goals (Better Blog Retreat – #BBRetreat if you want to follow along on Instagram). I was thinking about the areas in the US that the 14 of us represent—UT, OR {me!}, AZ, AL, FL, TN, KS, NC, TX, NY, NJ. Many of us have spent time together over the years, so it’s more like “sisterhood,” or like college roommates getting together, where we really know one another.

Our time together was very soulful, you know, getting to the heart of the matter, which is more than “food” talk. It’s beautiful “soul talk” mixed in with a lot of R&R.

Here are the gorgeous colors from the Salt Lake City area, and by the way, Deer Valley Resort is right outside of Park City, nestled in Utah’s picturesque Rocky Mountain Wastatch Range. It opened in 1981 with amazing lodging and over 2000 acres of varied terrain spread over six mountains. I’ve been there in the winter, and now in the gorgeous fall.

We stayed in a gorgeous home, and were able to use their spa facility, and enjoy some fabulous meals.

We also enjoyed the glorious weather on several hikes.

That’s us diving in to President Cheese and Blue Diamond Almonds – yum! After our work out, of course. :)

Plus, Deer Valley’s Chocolate Caramel Brownie on a Stick. Not doubt, the “poster child” of the trip. I think we invaded Instagram with our brownie feed.

Our time together this weekend was kissed by the golden sunny rays, and we all felt blessed!

Sunday Supper.

Coming yesterday afternoon, I was trying to think of what I could cook for dinner, so that I wouldn’t have to go to the store. We still have squash that we’re eating from the garden, and using my all-time favorite pasta ever {DeLallo}, I whipped up a vegetarian pasta bake. I’m sooooo in love with one-pot meals right now. They take less than an hour, and they are usually delicious. My family loves them! I try to make a BIG pot, too, so we always have leftovers.

One thing I noticed about one-pot meals is that the food can be pretty, but the pan can get pretty messy. Have you noticed that?

I’m okay with that. I’m okay with that even when serving to dinner guests, too! I learned to let that “perfectionism” stuff go a long time ago, and just concentrate on good recipes and the time sitting and eating around the table together.

If our eyes saw souls.

This quote is not only good for our family, but it’s good to remember with the people who come in to our home, and I also can’t help but think about my blogging friends.

The best kind of conversation around food, is soul talk. Amen!

One-Pot Vegetarian Pasta Bake

Back to the recipe. I remember when my kids were not fond of vegetarian dishes. Now they LOVE them! That makes me happy, because I love cooking with cheese!

Saute the veggies. Cook the pasta (we only use DeLallo pasta – whole wheat, organic, the very best in ingredients and flavor).

Add cheese and sauce.

Fresh mozzarella on top.

Saute the veggies. Add yummy Parmesan cheese and the pasta sauce. It’s always better with fresh herbs.

Place fresh mozzarella on top and bake! Delicious. Nice and easy to prepare for the family, and a great way to start off the week with a yummy Sunday supper!

What is your favorite “vegetarian” one-pot dish?

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Get the Recipe:

One-Pot Vegetarian Pasta Bake

Use DeLallo 100% Whole Wheat Organic pasta for the best flavor. Use whatever marinara sauce you have on hand.

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Yield: 6

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Ingredients

 

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• 2 Tbsp. olive oil
• 1 medium red onion, finely diced
• 4 cups zucchini or yellow squash, cut into 1-inch cubes
• 16 oz. bow tie pasta, cooked according to directions
• Salt and pepper to taste
• 3 cups marinara sauce, store bought or homemade
• 1 cup grated Parmesan cheese
• 8 oz. sliced fresh mozzarella
• Fresh basil

Instructions

 

• Preheat the oven to 400 degrees F.
• In a large braiser, or deep dish oven-safe pan, sauté the olive and onions; add in the zucchini and squash. Salt and pepper to taste.
• Meanwhile, bring a large pot of salted water (I use 1/4 cup salt when using DeLallo Organic Pasta) to a boil over high heat. Add the pasta and cook for about 11 minutes. Drain in a colander.
• In the “one pot,” add the drained pasta in with the vegetables mixture; add the marinara sauce and the Parmesan cheese. Gently mix, until all the pasta is coated with the sauce and the ingredients are combined. One more time, taste, and add salt and pepper as needed.
• Leave the mixture in the “one pot”. Top with the fresh mozzarella slices. Bake until heated through and the top is golden and cheese melts, about 20 minutes.

Author: Sandy / Reluctant Entertainer

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The #BBRetreat was sponsored by these amazing brands: Land O’Lakes, Blue Diamond, Tillamook, DeLallo Foods, Stein Lodge, President Cheese, Whole Foods, Utah, Deer Valley Resort.