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As the back-to-school season approaches, families often find themselves in a whirlwind of schedules, activities, and responsibilities. Amidst the hustle and bustle, one of the challenges that parents face is providing quick, nutritious meals that appeal to the entire family. The Back to School Pasta Bake emerges as a perfect solution—a comforting, hearty dish that combines flavor, nutrition, and ease of preparation. This recipe not only caters to busy weeknight dinners but also allows families to enjoy a homemade meal that can be prepared in advance, making it a convenient option for those chaotic evenings.

Back To School Pasta Bake

Discover the perfect solution for busy families this back-to-school season with a delicious Back to School Pasta Bake. This hearty dish is not only quick to prepare but also packed with nutrition, combining whole grain pasta, fresh vegetables, and protein-rich beans. It's a versatile recipe that can be customized to suit everyone's tastes and can be made in advance for those hectic evenings. Learn how to whip up this comforting meal, ideal for bringing families together at the dinner table!
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Ingredients
  

2 cups pasta (penne or rotini work great)

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 can (15 oz) diced tomatoes, with juices

1 can (15 oz) kidney beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Begin by preheating your oven to 375°F (190°C). In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent. Stir in the minced garlic, diced red bell pepper, and zucchini. Cook for an additional 5-6 minutes until the vegetables are tender.

      Mix in the Tomatoes and Beans: Add the can of diced tomatoes (with juices) and the kidney beans to the skillet. Sprinkle in the dried oregano, dried basil, red pepper flakes, salt, and pepper. Stir well to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

        Combine with Pasta: In a large mixing bowl, combine the cooked pasta with the vegetable and tomato mixture. Mix in 1 cup of the shredded mozzarella cheese and half of the grated Parmesan cheese. Ensure everything is well incorporated.

          Transfer to Baking Dish: Lightly grease a 9x13-inch (or equivalent) baking dish. Pour the pasta mixture into the dish, spreading it out evenly. Top with the remaining mozzarella cheese and the rest of the Parmesan cheese.

            Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once baked, remove the pasta bake from the oven and let it sit for about 5 minutes. Garnish with fresh basil leaves before serving.

                Enjoy your delicious and hearty Back to School Pasta Bake, perfect for feeding the family on busy nights!

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 6