Spicy Veggie Pasta Bake Recipes

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SPICY VEGGIE PASTA BAKE



Spicy Veggie Pasta Bake image

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

3 cups uncooked spiral pasta
1 medium yellow summer squash
1 small zucchini
1 medium sweet red pepper
1 medium green pepper
1 tablespoon olive oil
1 small red onion, halved and sliced
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 jar (24 ounces) spicy marinara sauce
8 ounces fresh mozzarella cheese pearls
Optional: Grated Parmesan cheese and julienned fresh basil

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.

VEGETABLE PASTA BAKE



Vegetable pasta bake image

A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Provided by Annie Rigg

Categories     Main course

Yield Serves 4

Number Of Ingredients 15

1 red pepper, seeds removed, cut into bite-size chunks
1 yellow pepper, seeds removed, cut into bite-size chunks
1 aubergine, finely chopped
1 courgette, finely chopped
1 red onion, sliced
3 tbsp olive oil
150g/5½oz cherry tomatoes, halved
400g tin chopped tomatoes
2 garlic cloves, crushed
3 tbsp roughly chopped basil
300g/10½oz pasta, such as gemelli or penne
150g/5½oz ball mozzarella, drained and finely chopped
2 tbsp pesto
2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
  • Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
  • Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
  • Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Nutrition Facts : Calories 598kcal, Carbohydrate 68g, Fat 24g, Fiber 10g, Protein 23g, SaturatedFat 8g, Sugar 14g

SPICY ZUCCHINI VEGGIE PASTA BAKE



Spicy Zucchini Veggie Pasta Bake image

Give your next cheesy pasta bake farmers'-market appeal with a blend of zucchini, mushrooms and fresh red peppers. And garlic. Don't forget the garlic!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

3 cups multi-grain rotini pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
1 red pepper, chopped
2 cloves garlic, minced
1 Tbsp. flour
1/2 tsp. adobo seasoning
1 cup vegetable broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 pkg. (6 oz.) baby spinach leaves
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add zucchini, mushrooms, peppers and garlic; cook and stir 3 min. Add flour and seasoning; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.
  • Drain pasta; return to pan. Add zucchini mixture, spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
  • Bake 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

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