Mamma mia, do we ever love Italian food at MPOF. There's just such a wonderful myriad of flavors to enjoy, whether it's fine wines, desserts, or eggplant parmigiana. Of course, one massive staple of Italian cuisine is the pasta, and that's exactly what we have for you today-A delectable One Pan Baked Pasta Primavera meal prep recipe!
Forget boiling pasta! As far as this one pan recipe is concerned, that's an unnecessary, time-expensive step. Instead, we incorporate cooking the pasta to a perfect al dente while the entire recipe bakes, so you can streamline your meal prep time and get on with your busy schedule! Read on for more.
This no-boil pasta bake saves on time by baking noodles in milk instead of boiling. Pasta sauce and veggies are combined in a zip-top bag then dumped over pasta then baked until mozzarella is golden and bubbly.
How long will One Pan Baked Pasta Primavera last for?
Pasta of any variety will last you 3-5 days in the refrigerator-Which is perfect, because this one pan recipe makes four portions! Just be sure to store it properly in single compartment airtight containers.
Can One Pan Baked Pasta Primavera be frozen?
Yes! It absolutely can be, so long as it's not overcooked! It should last 1-2 months in your freezer for enjoyment later on.
One Pan Baked Pasta Primavera Ingredients:
- 1 (12 oz.) box gluten-free rotini pasta (we used Barilla)
- 25 oz. jar pasta sauce
- 1 cup peeled/sliced carrots
- 2 cups zucchini, sliced into half moons
- ½ cup frozen green peas
- 2 cups unsweetened almond milk
- ⅔ cup shredded low-fat mozzarella cheese
- ⅓ cup fresh basil, chopped
How do you make One Pan Baked Pasta Primavera?
You can start this one pan recipe by combining your veggies and pasta sauce in a 1-gallon zip-top bag and refrigerating it for 24 hours before use
Once the storing has been done, preheat your oven to 400°F and spread the rotini pasta in the bottom of a 7x11 baking pan. Now, pour the almond milk over the pasta to evenly coat, then cover it with your sauce and vegetables. Sprinkle the top with mozzarella cheese, cover with aluminum foil, and bake everything for 35 minutes. Remove the foil and broil for 5 minutes. After that, remove the dish from the oven and let it cool for 10 minutes. Scoop pasta into 4 black MPOF containers and refrigerate until enjoying. Serve topped with chopped basil.
How to portion One Pan Baked Pasta Primavera?
Divide this one pan meal into four even portions, then put each one into these simple single compartment meal prep containers for refrigeration.
More one pan meal prep recipes:
Love the simplicity of one pan cooking? So do we! Check out these other one pan recipes for your future meal prep:
One Pan Roasted Salmon, Asparagus & Potatoes Recipe
One Pan Paleo Sticky Sesame Chicken Thighs
One Pan Whole30 Sausage and Veggie Meal Prep
One Pan Fajita Salmon Meal Prep
One Pan Roasted Brussels Sprouts, Grape and Sausage Meal Prep
One Pan Garlic & Herb Chicken Drumsticks with Patty Pan Squash
One Pan Mushroom, Pomegranate & Feta Wild Rice
One Pan Asian Turkey Meatballs
Other tips for making One Pan Baked Pasta Primavera:
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Have an almond allergy? Don't worry, feel free to substitute the almond milk with a milk of your choosing.
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Experiment with the veggies you include! As always, the more the merrier!
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Chop your veggies into the smallest pieces you can. They'll cook evenly this way.
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Pasta is more or less pasta - You can experiment with any kind you prefer for this dish.
Ingredients
- 1 box gluten-free rotini pasta (we used Barilla) 12 ounces
- 25 oz. jar pasta sauce
- 1 cup peeled/sliced carrots
- 2 cups zucchini sliced into half moons
- ½ cup frozen green peas
- 2 cups unsweetened almond milk
- ⅔ cup shredded low-fat mozzarella cheese
- ⅓ cup fresh basil chopped
Instructions
- Combine pasta sauce, frozen peas, carrots, and zucchini in a 1-gallon zip-top bag. Store in the freezer until 24 hours before using it.
- Preheat oven to 400F and spread rotini in the bottom of a 7x11 oven-safe baking pan. Pour milk over pasta to evenly coat. Pour sauce and vegetables evenly on top of pasta. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake 35 minutes.
- Remove foil and turn oven to broil. Broil for 5 minutes. Remove from oven and cool for 10 minutes.
- Scoop pasta into 4 black MPOF containers and refrigerate until enjoying. Serve topped with chopped basil.
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