EASY VEGETABLE BAKED PASTA
Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 30m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
- Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
- Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, Fat 5.9g, SaturatedFat 1.6g, Cholesterol 13mg, Sodium 731.4mg, Carbohydrate 54.5g, Fiber 5.2g, Sugar 8.9g, Protein 20.3g
ITALIAN PASTA BAKE
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.
EASY ITALIAN VEGETABLE PASTA BAKE
You can change this recipe to suit your taste..substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.
Provided by Dancer
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix mostaccioli, sauce, 1 cup of the cheese and vegetables.
- Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375 degrees for 20 to 25 minutes or until thoroughly heated.
Nutrition Facts : Calories 288.6, Fat 9.4, SaturatedFat 5.2, Cholesterol 29.9, Sodium 247.7, Carbohydrate 35.5, Fiber 2.4, Sugar 4, Protein 15.6
SPICY VEGGIE PASTA BAKE
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. -Sonya Goergen, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls., Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition Facts : Calories 420 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 734mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein.
EASY ITALIAN VEGETABLE PASTA BAKE
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish. Sprinkle with remaining cheese.
- Bake at 375 degrees F for 20 to 25 minutes or until thoroughly heated.
Nutrition Facts : Calories 345 calories, Carbohydrate 52.5 g, Cholesterol 18.3 mg, Fat 7.4 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 3.9 g, Sodium 567.7 mg, Sugar 13.1 g
ROASTED ITALIAN VEGETABLE PASTA BAKE
In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Toss vegetables with dressing in 13x9-inch pan.
- Bake 20 to 25 min. or until vegetables are tender.
- Add pasta and sauce; stir. Bake 15 min. or until heated through.
- Sprinkle with cheese.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
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