VEGETARIAN PASTA BAKE
This easy healthy Baked Pasta with Veggies, spinach and ricotta is an great make-ahead kid friendly vegetarian (or flexitarian) dinner. The best part is that it is ready in only 40 minutes!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions for al dente pasta. Drain well and run cool water over it to wash off extra starch and to prevent the pasta from clumping together. Return to the pot. Meanwhile, preheat oven to 400 degrees F. Coat a 9 by 13-inch casserole dish with cooking spray.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 7 minutes. Add in garlic, bell pepper, mushrooms, Italian seasonings and pepper and cook, stirring often until the vegetables are tender and any excess moisture is evaporated, 7 to 8 minutes. Stir in spinach and cook until the spinach is just wilted, about 1 minute.
- Add the vegetable mixture, the crushed tomatoes and basil to the pasta and stir well. If using sausage for flexitarian option add it too.
- Transfer the pasta and veggie mixture to the casserole dish. Dollop the ricotta over the top of the pasta. Top with the shredded cheese.
- Bake until the pasta is bubbling hot and the cheese is melted, about 12 minutes. Let cool at least 5 minutes before serving.
Nutrition Facts : ServingSize 1/6 casserole, Calories 467 calories, Sugar 7 g, Fat 18 g, SaturatedFat 7 g, Carbohydrate 54 g, Fiber 4 g, Protein 23 g
LOW-FAT VEGETABLE AND PASTA CASSEROLE
Make and share this Low-Fat Vegetable and Pasta Casserole recipe from Food.com.
Provided by echo echo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta 6 minutes in boiling water.
- Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.
- Make white sauce: sauté the onions and garlic in butter 1-2 minutes in a saucepan over medium-high heat; stir in flour and milk and cook, stirring, about 5 minutes until mixture coats the back of a spoon; remove from heat.
- Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.
- Combine the pasta and vegetables, white sauce and 4 Tbs of the basil; place in 13 X 9-inch baking pan or 3-1/2 quart casserole.
- Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.
- Spray butter-flavored spray over top to coat.
- Bake at 350° approximately 30 minutes until golden brown.
Nutrition Facts : Calories 344.3, Fat 5.2, SaturatedFat 2.5, Cholesterol 11.8, Sodium 224.7, Carbohydrate 62.4, Fiber 7.8, Sugar 1.9, Protein 13.8
LOW FAT CHICKEN PASTA CASSEROLE
This is a wonderful low-fat alternative to pasta. Easy to make and also freezes well. It takes 5 minutes to put together; 30 min. tops to bake it. This is also a great way to use up leftovers. You substitute, take out, or add any items to taste.
Provided by Karen B
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients and put into a sprayed baking dish. Top with the remaining ingredients and bake at 350 degrees until hot; approximately 20-30 minute.
Nutrition Facts : Calories 189.6, Fat 4.7, SaturatedFat 1, Cholesterol 23.5, Sodium 67.6, Carbohydrate 23.1, Fiber 1.9, Sugar 2.2, Protein 13.6
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