Creamy Pasta Veggie Casserole Recipes

Steps:

• 1. Cook pasta according to package directions and set aside. Add olive or canola oil to large skillet, and heat to medium high heat, then add chopped onions, bell peppers, broccoli, and tomatoes, let cook a few minutes till crisp tender, then add drained mushrooms, pasta, and spices, stir to mix.
• 2. Add alfredo sauce, then pour whipping cream into Alfredo sauce jar, and rinse jar with cream and pour over pasta sauce, stir till heated through, about 10 to 15 minutes. Add freshly grated parmesan cheese, and stir till cheese begins to melt. Garnish with additional chopped green onions & freshly grated Cheese if desired. if desired. Serve while still hot.
• 3. Note you can add chopped grilled Chicken or shrimp to this dish if desired. But I grilled and served my chicken on the side. This dish is quick and easy, and quite tasty. I used the veggies that I had on hand, but you can use what ever vegetables you have.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
• Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
• Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
• Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.