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As the warm sun graces us with longer days and luscious produce, there’s no better time to indulge in a dish that beautifully encapsulates the essence of summer. The Sweet Summer Peach Pasta Bake is not just a meal; it’s a celebration of seasonal ingredients that harmoniously blend savory and sweet flavors, creating a culinary experience that delights the senses. This unique dish showcases juicy, ripe peaches paired with fresh greens and a medley of cheeses, making it an ideal choice for family dinners, casual gatherings with friends, or even a special occasion. This pasta bake stands out for its vibrant colors and comforting textures, inviting everyone to savor each delightful bite.

Peach Pasta Bake

Discover the deliciousness of summer with the Sweet Summer Peach Pasta Bake! This vibrant dish combines fresh, juicy peaches with savory vegetables and a delightful mix of cheeses, creating a perfect balance of sweet and savory flavors. Ideal for family dinners or casual get-togethers, this recipe highlights seasonal produce and offers a nutritious twist on traditional pasta bakes. Celebrate the essence of summer in every bite and enjoy a culinary experience that delights the senses!
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Ingredients
  

8 oz. of pasta (penne or fusilli)

3 ripe peaches, pitted and sliced

1 cup of cherry tomatoes, halved

1 cup of fresh spinach, chopped

1 cup of ricotta cheese

1/2 cup of grated Parmesan cheese

1 cup of shredded mozzarella cheese

2 cloves of garlic, minced

1 teaspoon of dried oregano

1 teaspoon of fresh basil, chopped (or 1/2 teaspoon dried basil)

Salt and pepper to taste

2 tablespoons of olive oil

1 tablespoon of balsamic vinegar

Optional: crushed red pepper flakes for a spicy kick

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and set aside.

      Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Then, add the sliced peaches, cherry tomatoes, and chopped spinach. Cook for 3-5 minutes until the veggies are slightly softened. Stir in oregano, basil, salt, and pepper to taste.

        Combine Pasta and Veggies: In a large mixing bowl, combine the cooked pasta with the sautéed mixture. Add ricotta cheese and balsamic vinegar, folding gently until everything is well mixed.

          Assemble the Bake: Lightly grease a baking dish (approximately 9x13 inches). Pour half of the pasta mixture into the dish, then sprinkle half of the mozzarella and half of the Parmesan cheese on top. Add the remaining pasta mixture followed by the rest of the mozzarella and Parmesan cheeses.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.

              Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil and optional red pepper flakes before serving.

                Prep Time: 15 mins | Total Time: 55 mins | Servings: 4-6