CHEESY PASTA BAKE
Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver Cauliflower
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre
20 MINUTE CHEESY VEGETABLE PASTA BAKE
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
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!
ONE POT CREAMY VEGGIE PASTA
This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.
Provided by Becca Heyes
Categories Main meals
Time 25m
Number Of Ingredients 12
Steps:
- Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
- Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g
EASY CHEESY PASTA AND BEAN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan.
- Stir in diced tomatoes, kidney beans, and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella.
- Bake until cheese is melted and golden, about 40 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 493 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHEESY PASTA CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix, and you can easily double the recipe to feed a larger crowd.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. In a small saucepan, melt butter. Stir in the flour, garlic salt and onion salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, stirring until melted. Stir in the noodles. , Transfer to a greased shallow 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 334 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 701mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
CHEESY VEGETARIAN PASTA
My husband doesn't like pasta very much so I created this meal for him. I took his favorite veggies and came up with this dish. You can always customize it to your personal vegetable preferences.
Provided by LovingMyLife
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Pasta according to package instructions (omit salt for healthier version).
- Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
- Add chopped onion and garlic to pan, saute till onion begins to soften.
- Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
- Add the squash and cook for around 3 minutes more.
- Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
- Drain the pasta and add to the vegetables.
- Stir in parmesan cheese.
- Serve immediately.
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