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Garden Fresh Pasta Bake

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“Originally from the back of a pasta sauce jar, this recipe has become our go-to pasta bake! An absolute favorite, chockfull of veggies and luscious cheese.”

Ingredients Nutrition

  • 16 ounces pasta, shapes (bowties, rotini, rigatoni, whatever you have on hand)
  • 1 tablespoon olive oil
  • 2 zucchini, sliced in thin half-moons (1 green, 1 yellow if you like things pretty!)
  • 6 large mushrooms, sliced
  • 1 carrot, finely diced
  • 10 -16 ounces Baby Spinach, sliced
  • 26 ounces pasta sauce
  • 12 cup grated parmesan cheese
  • 12 cup half-and-half (or heavy cream or fat free half and half)
  • 3 cups shredded mozzarella cheese (divided)


  1. Cook the pasta as directed. Preheat oven to 375.
  2. In a very large pan, heat olive oil and saute zucchini until browned. Add mushrooms and carrot and cook until mushrooms are softened. Add spinach, cook until wilted.
  3. Pour pasta sauce the pan, heat through. Sprinkle parmesan on top of vegetable mixture, swirl in half and half. Stir in 1 cup of the shredded mozzarella. Remove from heat.
  4. Toss cooked pasta with vegetable mixture. Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
  5. Bake until cheese browns, about 20-30 minutes.

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