Oh, veggies. Let us count the ways we love thee. This whole wheat baked pasta combines all of the deliciousness of broccoli, vibrant red peppers, and perfectly acidic crushed tomatoes for a winner of a weeknight meal. The crunchy deliciousness on top? Super bonus.

Whether you use fresh or frozen veggies, this super simple baked pasta is a weeknight winner for family dinner.

Living in Minnesota, we often struggle to find great fresh produce in the depths of winter. Our growing seasons are short, so we have to pack in and preserve as much of our harvest as we can during the peaks of summer and fall. The best news about this pasta? You can easily swap out frozen or preserved veggies. Eating local can be tough this time of year, but it’s not impossible. A pickled pepper like sweet piquante can take the place of a fresh red bell when peppers aren’t at their peak. Did you have a stellar bounty of broccoli this fall? Add two frozen cups of it from your early winter stash (or from the freezer section of your favorite neighborhood grocer).

Whole wheat pasta and loads of veggies combine for a healthy and delicious weeknight dinner.

The other veggies are easy! Did you can up some summer tomatoes? Oh, the smell of that freshly opened jar is a taste of summer in my kitchen. Onions and garlic are great storage vegetables. And, don’t fret over sprouting garlic: you’ll be just fine using those greening cloves (it’s actually higher in antioxidants… whaaaa?! Sprouting #forthewin). Also, future tip for this summer: during the height of sweet corn season, buy an extra dozen cobs to save for soups and pastas all winter long. It takes you barely any time and doesn’t even compare to the store-bought frozen corn.

Nothing is cuter than individually sized meals. Pop this veggie pasta in the oven for a perfectly crisp crust. Deliciousness for one.

Whether you’re having a wintery date night in or a family feast on a schoolnight, this delicious meal will impress adults and kids alike. Want to make it vegetarian? Super easy: just swap out the bacon and add a little olive oil and/or butter to your pan.

Whole wheat pasta, loads of veggies, a crunchy top, and a bit of bacon make this weeknight meal a way better winner.


Baked Veggie Pasta

  • prep: 30
  • cook: 25
  • servings: 4-6


1 bag Way Better Snacks Multi-Grain Corn Tortilla Chips

6 large strips of bacon, cut into small matchsticks

1 onion, diced

2 cups chopped broccoli

1 red bell pepper, diced

2 garlic cloves, minced

1 tsp oregano

½ tsp basil

½ tsp thyme

1 30oz. can crushed tomatoes

1 tsp salt

1 cup yellow corn

1 lb. whole wheat pasta

1 1/2 cups shredded white cheddar cheese

1 tsp fresh cracked black pepper


Preheat the oven to 400F.
In a food processor or blender, grind the chips into a fine dust. Set aside.
In a large skillet, or saucepan, cook the bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the grease in the pan.
Add the onions to the pan and cook for two minutes before adding the broccoli and bell peppers. Cook for three minutes, stirring occasionally, before adding the garlic, oregano, basil, and thyme. Stir to combine, then add the crushed tomatoes and salt.
Bring the tomatoes to a simmer and cook for 10 minutes.
While the vegetables are simmering, bring a separate pot of water to a boil. Cook the pasta until al dente, then drain.
Mix the vegetables and tomatoes together with the pasta and half of the cheese. Pour into a 9×13 baking dish, or divide among smaller baking dishes, then top with the remaining cheese and the ground chips.
Bake for 20 minutes, or until the sauce is bubbling and the top is golden. Serve hot!

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