No Boil Pasta Bake Recipe
Skip the boiling! This easy No Boil Pasta Bake blends mozzarella, cherry tomatoes, and penne for a one-pan meal that’s full of fresh flavors and minimal cleanup.
Servings: 8
Calories: 374kcal
Ingredients
- 1 24 oz jar marinara sauce
- 1 24 oz “jar” water + 1/2 cup water
- 1/2 tsp salt
- 1/4 cup full-fat Greek yogurt
- 1 cup diced red yellow, or orange bell pepper (about 1 medium pepper)
- 1 cup diced yellow onion about half an onion
- 1/4 pound cremini mushrooms roughly chopped
- 4 cloves garlic minced
- 2 cups fresh basil leaves divided
- 1 tablespoon balsamic vinegar
- 3/4 lb Mozzarella cheese – 1/4 pound shredded remaining 1/2 pound thinly sliced into circles
- 1 lb penne pasta
- 1 pint cherry tomatoes halved
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a 9x13 casserole dish, whisk together the marinara sauce, water, salt, and Greek yogurt.
- Fold in the bell pepper, onion, mushroom, garlic, 1 cup of basil leaves, balsamic vinegar, and 1/4 pound of shredded cheese. Fold in the dry pasta. Cover tightly with aluminum foil. Bake for 30 minutes.
- Stir, arrange the cheese slices on top, and bake uncovered for 10-15 minutes.
- Top with halved tomatoes and the remaining basil leaves.
Notes
Store No Boil Pasta Bake leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, let the dish cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
When ready to reheat, thaw it overnight in the fridge. To reheat, warm in the oven at 350°F (175°C) until heated through, or use the microwave for smaller portions.
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 50g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 428mg | Potassium: 455mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1478IU | Vitamin C: 40mg | Calcium: 263mg | Iron: 2mg
