Spicy Zucchini Veggie Pasta Bake Recipes

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

Ingredients

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.

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

Ingredients

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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