Easy Veggie Pasta Bake

This Easy Veggie Pasta Bake was a big hit with our family and I think you will love it too. It is so easy to make and it never disappoints!

Easy Veggie Pasta Bake

Hi Loves Bakes Good Cakes readers! I’m happy to be here again sharing my easy veggie pasta bake. I know I shared pasta last month, so I will make sure to share something different next time! This casserole is creamy and crunchy making kids love it and filled with veggies so mom also loves it!

I served it with tomato soup, but it would also be great with a salad or your favorite bread. {I’ll share a few of my favorite recipes at the end of this post.}

I love the crispy top! You can also top with more Parmesan cheese for serving.

Other recipes you may enjoy

• Summer Veggie Pasta Salad
• Hot Roast Beef Sandwich with Gravy
• Asian-Baked Salmon with Veggie Fried Rice
• Spanish Tilapia
• Healthier Chicken and Broccoli Pasta

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Servings: 8 servings

Easy Veggie Pasta Bake

By Jamie Sherman

This easy veggie pasta bake is creamy and crunchy making kids love it and filled with veggies so mom also loves it!

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

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Ingredients 

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• ▢ 1 Zucchini
• ▢ 2 Large Chicken Breasts
• ▢ 1 Onion
• ▢ 1 head broccoli
• ▢ 3 cups dry pasta
• ▢ Panko crumbs

Sauce

• ▢ ½ cup Parmesan Cheese
• ▢ 2 cups milk
• ▢ ½ teaspoon salt
• ▢ ½ cup cream cheese
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 tablespoons Olive oil or butter

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Instructions 

• Cook the pasta until just done.
• Cut and cook the chicken.. grill, bake or pan cook.
• Saute the veggies in the oil in a large sauce pan. When veggies are just soft add the milk, cheeses and seasoning {all the sauce ingredients}. Warm until melted.
• In a large bowl, mix the veggies and sauce with chicken and pasta.
• Pour into a greased bake pan 9×13. Top with Panko bread crumbs… either Italian or plain.
• Bake at 350 for 40 min. 25 min. covered and 20 min. uncovered. The Panko should be crispy and the noodles soaked in all the sauce.

Notes

• This is a great way to use up whatever veggies are in the fridge.

Nutrition

Calories: 330kcal, Carbohydrates: 28g, Protein: 23g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 411mg, Potassium: 717mg, Fiber: 3g, Sugar: 7g, Vitamin A: 889IU, Vitamin C: 74mg, Calcium: 223mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on May 17, 2014. Updated on April 27, 2021.