One of the things I love about summers are the fresh vegetables grown from the Farmer’s market.
However, who wants to cook all these vegetables in the hot summer heat?!
I sure know most nights especially with humidity, I don’t even want to think twice about cooking dinner.
However this recipe does not take too much meal prep time, so don’t sweat it (literally).
Since this is a vegetarian meal, I always like to incorporate some source of protein into my meals. While carbohydrates do fill you up fast, they won’t satisfy you for hours.
For this recipe, I used Banza Penne which is made from chickpeas. I know what you’re thinking, bean pasta?! But trust me, you don’t take them at all, and it’s so much more satisfying.
At a glance Banza Penne provides:
- 32 g Carbs
- 14 g Protein
- 8 g Fiber
- 3.5 g Fat
This pasta is gluten-free, egg-free, soy-free, dairy-free, lactose-free, and nut-free. So this pasta is for everyone!
Now onto the recipe. You can very much well use another variety of pasta if you prefer, but I recommend adding in some source of protein (beans, meat, meat-substitute, etc.).
Vegetarian Pasta Bake
- 1 box Banza Penne (or substitute your favorite pasta)
- 1 medium eggplant, diced
- 1 medium yellow squash (or zucchini), diced
- 1 medium tomato
- 1/2 cup marinara sauce
- 1/2 cup reduced-fat (or fat free) colby jack cheese
- 1 tbsp olive oil
- seasonings of preference (basil, oregano, parsley, garlic, etc.)
- Preheat oven to 350 F.
- Bring a pot of water to a boil. Add your pasta, and cook until al dente.
- While your pasta is cooking, slice and dice your vegetables. Then heat a skillet over medium-high heat with olive oil and garlic. Cook your vegetables until soft and tender, stirring occasionally so they don’t stick to the skillet. Set aside.
- Drain your pasta once cooked, and place back into the pot. Mix in your marinara sauce, vegetables and seasonings.
- Pour your pasta into a large casserole dish. Top with your cheese.
- Bake in the oven for 25-30 minutes.