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One Pan Baked Pasta Primavera 

One Pan Baked Pasta Primavera 

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. 
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: gluten free, one pan, Pasta, vegetarian
Servings: 4
Calories: 512kcal
Author: Meal Prep on Fleek

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.

Nutrition

Calories: 512kcal | Carbohydrates: 53g | Protein: 24g | Fat: 27g | Cholesterol: 893mg
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