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
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
EASY ITALIAN PASTA BAKE
Here is another quick and easy dinner for those nights when everyone is in a hurry - simply delicious!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- heat oven to 375°F.
- Brown meat in a large skillet; drain. Add Pasta sauce and Parmesan; mix well.
- Spoon into 13x9-inch baking dish; top with mozzarella. Bake 20 minutes or until heated through.
- SUBSTITUTE: You can substitute Italian sausage for the ground beef.
- SPECIAL EXTRA: Brown meat with 1 teaspoons Italian seasoning and 3 cloves garlic, minced.
Nutrition Facts : Calories 358.7, Fat 8.2, SaturatedFat 3.6, Cholesterol 56.5, Sodium 313.7, Carbohydrate 45.6, Fiber 5.5, Sugar 3.9, Protein 27.3
EASY ITALIAN PASTA BAKE
Make and share this Easy Italian Pasta Bake recipe from Food.com.
Provided by MissBobLoblaw
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Brown meat in large skillet; drain.
- Add cooked pasta, sauce, and half of the parmesan; mix well.
- Spoon into 13X9-inch baking dish.
- Top with mozzarella cheese and remaining parmesan.
- Bake 20 minutes or until heated through.
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