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As summer rolls in, it heralds a season of vibrant cooking, where lighter and fresher dishes take center stage. The warm weather invites us to embrace meals that are not only satisfying but also showcase the bountiful produce available at local farmers' markets and gardens. When it comes to summer cooking, pasta bakes stand out as a comforting and versatile option that can easily adapt to seasonal ingredients, making them ideal for family gatherings, picnics, or cozy dinners at home.

Easy Fresh Summer Pasta Bake

Celebrate summer with a Bright & Cheesy Summer Pasta Bake that showcases the season's freshest produce! This comforting dish features rotini or fusilli pasta combined with cherry tomatoes, zucchini, bell peppers, fresh spinach, and a trio of cheeses for a creamy, delicious meal. Perfect for family gatherings or cozy dinners, this recipe is easy to customize based on what’s in season. Enjoy the vibrant flavors and wholesome ingredients that make every bite a delight!
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Ingredients
  

12 oz (340g) rotini or fusilli pasta

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup fresh spinach, roughly chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded, plus additional for topping

1/2 cup grated Parmesan cheese, plus additional for topping

1/4 cup fresh basil, chopped (plus more for serving)

3 cloves garlic, minced

2 tbsp olive oil

Salt and pepper, to taste

1/2 tsp red pepper flakes (optional, for a little kick)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini or fusilli pasta and cook for approximately 8-10 minutes, or until it reaches an al dente texture. Drain the pasta thoroughly and set it aside.

      Sauté the Vegetables: In a spacious skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for roughly 30 seconds until it releases a fragrant aroma. Then, stir in the halved cherry tomatoes, diced zucchini, and bell pepper. Allow them to cook for about 5-7 minutes, or until the vegetables just become tender. Add the chopped spinach to the mix and stir for an additional 1-2 minutes until it wilts. Season the vegetable mix with salt, pepper, and optional red pepper flakes to taste.

        Combine the Ingredients: In a large mixing bowl, combine the drained pasta, sautéed vegetable mixture, ricotta cheese, and half of both the mozzarella and Parmesan cheeses. Gently fold in the chopped basil, ensuring all ingredients are evenly mixed.

          Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheeses generously over the top.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Following this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling, melted, and has turned a gorgeous golden brown.

              Serve: Once out of the oven, allow the dish to cool for a few minutes. Just before serving, garnish generously with fresh basil for a burst of flavor.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings