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When the chill of the evening sets in or when you simply crave a comforting meal, the Cheesy Delight Neapolitan Pasta Bake emerges as a perfect solution. This dish combines the heartiness of pasta with an indulgent blend of cheeses, creating a culinary experience that warms both the belly and the soul. Whether you're feeding a family or hosting a gathering, this pasta bake is an inviting and satisfying option that is sure to please everyone at the table.

Easy Neapolitan Pasta Bake

Savor the warmth and comfort of the Cheesy Delight Neapolitan Pasta Bake! This family favorite combines hearty penne pasta, a vibrant medley of fresh vegetables, and a luscious blend of cheeses for a satisfying meal. Perfect for weeknight dinners or gatherings, this dish celebrates the rich flavors of Neapolitan cuisine. With easy preparation steps and wholesome ingredients, it's a delightful twist on a classic that's sure to please everyone at your table.
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Ingredients
  

12 oz penne pasta

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 can (28 oz) crushed tomatoes

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

Salt and pepper, to taste

2 cups fresh spinach

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook it until al dente according to the package instructions. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Add the Peppers and Zucchini: Incorporate the diced red bell pepper and zucchini into the skillet. Sauté for about 4-5 minutes until the vegetables are tender.

          Prepare the Sauce: Pour in the crushed tomatoes and stir in the tomato paste. Add the dried oregano, dried basil, salt, and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld.

            Mix in the Spinach: Add the fresh spinach to the sauce and stir until wilted, about 2-3 minutes.

              Combine Pasta and Sauce: In a large mixing bowl, combine the cooked penne pasta with the vegetable-tomato sauce.

                Layer the Bake: Spread half of the pasta mixture into a greased 9x13 inch baking dish. Dollop half of the ricotta cheese evenly over the pasta. Sprinkle half of the mozzarella cheese on top.

                  Repeat Layers: Add the remaining pasta mixture on top, followed by the rest of the ricotta cheese and finish with the remaining mozzarella cheese and grated Parmesan.

                    Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                      Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                        Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings