Cheesy Vegetarian Pasta Bake Recipes

VEGETARIAN PASTA BAKE

Steps:

• For the onions, put a large frying pan on a low-medium heat and add the butter to melt it. Add in the onions and garlic cloves and cook for around 15 minutes, stirring occasional, until the onions soften. After 15 minutes, add the sugar and vinegar and cook for another 15minutes. Put to one side
• Pre heat the oven to 180ºc / 350ºf
• For the cheese sauce, melt the butter in a saucepan on a medium heat. Gradually add stir in the flour until you form a paste. Keep cooking for 3-4 minutes to cook the flour. Gradually add the milk and whisk until the flour and butter is mixed. Add the cheeses a handful at a time, keep whisking, until you have a silky cheese sauce.
• Place the pasta in a large saucepan or bowl and add in the warm cheese sauce. Stir in the spinach, a handful at a time so it wilts and then add the cooked onions. Ensure the ingredients are combined.
• Spoon the pasta mix into a large, ovenproof dish and place the goats cheese and tomatoes on top. Drizzle with a little lemon juice
• Place in the oven for 30-40 minutes until piping hot

CHEESY PASTA BAKE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven 180°C/350°F/gas 4.
• Break the cauliflower and broccoli into florets.
• Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
• Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
• Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
• Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
• Transfer to a large, deep baking tray (60x40cm).
• Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
• Bake for 10 minutes or until golden and bubbling.

20 MINUTE CHEESY VEGETABLE PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
• Preheat broiler on high.
• Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
• Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
• Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
• Serve and enjoy!

VEGETARIAN CHEESY PASTA BAKE

Steps:

• Preheat oven to 375°F/180°C.

CHEESY VEGETARIAN PASTA BAKE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding kale to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add mushrooms, onions and garlic; cook 8 min. or until mushrooms are tender and release most their liquid, stirring occasionally.
• Drain pasta mixture, reserving 1/2 cup of the cooking water. Add reserved water to vegetable mixture in skillet; stir. Bring to boil, stirring frequently. Remove from heat; stir in pasta mixture, pasta sauce and half the cheese.
• Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 15 min. or until pasta mixture is heated through and cheese is melted.

CHEESY VEGGIE BAKED PASTA

Steps:

• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
• Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.

CHEESY PASTA-VEGETABLE BAKE

Steps:

• Heat oven to 375°F.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
• Bake 20 to 25 min. or until heated through.

VEGETARIAN BAKED PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
• To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
• Bake for 30 to 45 minutes, or until cheese is browned. Serve.