Description

Savor a hearty meal that combines comfort with nutrition in this veggie-packed casserole. Fresh zucchini, sweet bell peppers, and vibrant spinach unite with creamy cheese and whole grain pasta to create a delightful dish that your family will adore. This recipe is perfect for busy weeknights or social gatherings, offering an easy preparation method and endless customization options. Serve it warm for a welcoming dining experience that brings everyone together around the table. With each flavorful bite, you’ll enjoy a satisfying blend of textures and tastes, making this casserole a staple in your meal planning.

Ingredients

Scale

2 medium zucchinis, chopped
2 bell peppers (mixed colors), diced
2 cups fresh spinach
1 cup shredded cheddar cheese
8 oz whole grain pasta
1 can (10.5 oz) cream of mushroom soup
Olive oil for sautéing
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C) and grease a large baking dish.
Cook the whole grain pasta in salted boiling water until al dente; then drain.
In a skillet, heat olive oil over medium heat and sauté the zucchini and bell peppers until tender; add spinach until wilted.
In a large bowl, combine cooked pasta, sautéed vegetables, cream of mushroom soup, half of the cheddar cheese, salt, and pepper.
Transfer the mixture to the greased baking dish; top with remaining cheese and bake for 25-30 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 slice (approx. 250g)
Calories: 320
Sugar: 4g
Sodium: 550mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 14g
Cholesterol: 30mg

Keywords: Experiment with different vegetables like carrots or broccoli for added flavor. For extra protein, consider adding cooked chicken or beans into the mix. This casserole can be prepared ahead of time; just assemble and refrigerate before baking.