Weeknight Meal: Veggie Pasta Bake

In Partnership With Eggland’s Best

Videos From Tinybeans

This pasta bake is filled with healthy ingredients and nutrition.

Prep Time 15 min  Cook Time 30 min  Yield 6

You will need: 


1 lb. ziti noodles or pasta of choice

2 cloves garlic, minced

½ lb mushrooms, diced

1/2 green pepper, diced

1 medium onion, diced

1 tsp. paprika

3/4 tsp. salt

3 tbsp. parsley, chopped

2 cloves garlic, minced

1/2 tsp. black pepper

1 tbsp. Italian seasoning

1 cup grated Parmesan Cheese

1-2 cups shredded Mozzarella Cheese (or your favorite cheese)

4 large Eggland’s Best eggs

1/4 cup milk

3 cups marinara sauce, divided

Dried parsley or basil, for topping (optional)


Preheat oven to 375 degrees F. Rub or spray the inside of 9×13 pan or casserole dish with olive oil or butter.

Prepare pasta according to package directions. While pasta is cooking, saute veggies and spices over medium heat for 10 minutes.

Add cooked pasta, cheese and veggies to a medium bowl and stir to combine.

In a small bowl, whisk together eggs and milk and add to pasta, cheese, and veggies.

Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for the second layer.

Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown.

 At Eggland’s Best, their commitment is to produce a more nutritious egg, which is also the finest, freshest, and most delicious egg possible. From unique hen feed and strict quality standards to their network of USDA-inspected local farms all over the United States, you can be confident that a classic, organic, or cage-free egg with the EB stamp on the shell is a nutritionally superior egg that delivers farm-fresh taste.


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Weeknight Meal: Vegetable Shakshuka



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