CHEESY PASTA-VEGETABLE BAKE
Put your peppers and zucchini to use in this pasta-vegetable bake. You'll love how easy it is to make a better-for-you Cheesy Pasta-Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
CHEESY VEGGIE BAKED PASTA
Add carrot, zucchini and spinach to this pasta dish loaded with mozzarella and fontina.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
- Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
VEGETABLE CHEESE BAKE
You can't go wrong with creamed veggies in a cheese sauce. What a delight!
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.
Nutrition Facts :
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