Cheesy Veggie Baked Pasta Recipes

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20 MINUTE CHEESY VEGETABLE PASTA BAKE



20 Minute Cheesy Vegetable Pasta Bake image

This hearty Cheesy Vegetable Pasta Bake is full of delicious fresh vegetables, loaded with cheese, and best of all only takes ONE pot to make! Your family will beg for this meal!

Provided by Allyson

Time 25m

Number Of Ingredients 7

1 lb pasta ((your choice, I like spirals or bow ties for this recipe!))
1 medium zucchini (, chopped)
8 oz baby bella mushrooms (, diced (other variety would be fine too))
16 ounces pasta sauce (, your choice on type - I like marinara or a chunky vegetable variety )
1 cup mozzarella cheese (, shredded and divided)
1/4 cup Parmesan cheese (, shredded)
1 TBS Italian seasoning

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 BAKED PASTA



Vegetarian Baked Pasta image

Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

Provided by BJBEAUDOIN

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

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.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g

CHEESY BAKED PASTA WITH VEGETABLES



Cheesy Baked Pasta With Vegetables image

Make and share this Cheesy Baked Pasta With Vegetables recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces bow tie pasta
1 (12 ounce) bag broccoli florets
1 tablespoon unsalted butter, plus more for the dish
2 shallots, chopped
1 (8 ounce) package sliced mushrooms
4 cups milk
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (5 ounce) bag Baby Spinach
1 1/4 cups Fontina cheese, grated
1/3 cup grated parmesan cheese, plus 2 T

Steps:

  • Heat oven to 425 degrees F; butter a shallow 3-quart baking dish.
  • Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
  • Meanwhile, melt the butter in a large deep skillet over medium heat.
  • Add shallots and mushrooms and saute until tender, 5 minutes.
  • In a medium bowl, whisk together milk, flour, salt and pepper.
  • Pour into skillet and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach.
  • Remove from heat and stir in 1 cup of the fontina and 1/3 cup of Parmesan.
  • Pour sauce into pot with pasta and broccoli and toss to coat.
  • Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
  • Bake until the cheese melts and is beginning to brown, about 10 minutes.
  • FIX IT NOW, SERVE LATER:.
  • After transferring pasta and sauce to baking dish, let casserole cool fr 10 minutes and cover with plastic wrap and refrigerate up to 3 days.
  • On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil.
  • Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, about 10 minutes.

Nutrition Facts : Calories 380.2, Fat 14.6, SaturatedFat 8.2, Cholesterol 80, Sodium 514.4, Carbohydrate 44.5, Fiber 2.2, Sugar 1.8, Protein 19.3

CHEESY VEGETARIAN PASTA BAKE



Cheesy Vegetarian Pasta Bake image

Celebrate meatless Mondays by making our Cheesy Vegetarian Pasta Bake. With mushrooms, kale, shredded mozzarella and an Italian vinaigrette dressing, this Cheesy Vegetarian Pasta Bake is sure to please!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

3 cups rigatoni pasta, uncooked
6 cups loosely packed stemmed kale leaves, chopped
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. (225 g) cremini mushrooms, sliced
1 onion, cut lengthwise in half, then sliced crosswise
3 cloves garlic, minced
1 cup CLASSICO Roasted Garlic Alfredo Pasta Sauce
1-1/4 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

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.

Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 7 g, Protein 21 g

CHEESY PASTA-VEGETABLE BAKE



Cheesy Pasta-Vegetable Bake image

Put your peppers and zucchini to use in this pasta-vegetable bake. You'll love how easy it is to make a better-for-you Cheesy Pasta-Vegetable Bake.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
3 cups fusilli pasta, cooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups thinly sliced fresh mushrooms
2 red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1 tsp. dried oregano leaves

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.

Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g

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