Loaded Veggie Cheesy Pasta Bake


  • 1 box Barilla® Organic Penne
  • 1 jar Barilla® Marinara sauce
  • 1 tsp extra virgin olive oil
  • 6 ounces baby spinach leaves
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 bell peppers any color, chopped
  • 3 cups water
  • 1/8 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 3/4 cups freshly grated mozzarella cheese
  • parsley chopped for garnish


  1. In a large skillet or pot, add olive oil, onions, and garlic and saute over medium heat for 2 minutes. Add chopped bell peppers, and saute for 2-3 more minutes. Sprinkle red pepper flakes, oregano, salt and pepper over the vegetables, stir.

  2. Add the entire jar of Barilla® Marinara sauce, water, and Barilla® organic penne; stir to combine. Bring the liquid up to a boil, reduce heat to a simmer, then cover. Cook for 12-15 minutes, or until al dente, stirring occasionally throughout.

  3. Preheat broiler on high.

  4. Add baby spinach leaves, cover and let steam for 1 minutes, then stir into the pasta.

  5. Sprinkle cheese over the top of the pasta, place under the broiler and cook for 1-2 minutes, or until cheese is melted, browning and bubbly. Remove, sprinkle top with chopped parsley.

  6. Serve immediately.