Sometimes you want something cozy… even in the summertime. Enter: the Summer Veggie Pasta Bake. It’s packed with seasonal produce, comes together in under an hour, and makes enough to feed a hungry crew or fuel a week of quick lunches.

And the best part? Nearly every ingredient can be found right here at the Fredericksburg Food Co-op.

What You’ll Need:

• 1 box (16 oz) of your favorite pasta (we love penne or rotini)

• 2 tablespoons olive oil

• 1 small zucchini, chopped

• 1 yellow squash, chopped

• 1 bell pepper, chopped

• 1/2 red onion, sliced

• 2 cloves garlic, minced

• 1 jar (24 oz) tomato basil sauce (or grab one from our local vendor section!)

• 1/2 teaspoon dried oregano

• Salt & pepper to taste

• 1 1/2 cups shredded mozzarella

• 1/4 cup grated Parmesan

• Optional: fresh basil, red pepper flakes

How to Make It:

1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish.

2. Boil your pasta until just shy of al dente. Drain and set aside.

3. Sauté your veggies in olive oil over medium heat, starting with the onion and garlic, then adding in the zucchini, squash, and bell pepper. Cook until slightly softened.

4. Mix it all together: In a large bowl, toss the pasta, veggies, tomato sauce, oregano, salt, and pepper until coated.

5. Layer in the baking dish and top with mozzarella and Parmesan.

6. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.

7. Top with fresh basil and enjoy warm—or cold, honestly, it’s delicious either way.

Why We Love It

It’s simple. It’s adaptable. And it’s one of those recipes that feels good to make with what’s fresh at the Co-op. Swap in eggplant, cherry tomatoes, or mushrooms—this is a recipe that works with you, not against you.

Looking to keep it plant-based? We carry great vegan cheese alternatives, too.

Swing by the Co-op this week, stock up on in-season veggies, and give this bake a try. Tag us in your photos—we love seeing what our community is cooking up!