Cheesy Baked Pasta With Vegetables Food

20 MINUTE CHEESY VEGETABLE PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
• Preheat broiler on high.
• Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
• Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
• Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
• Serve and enjoy!

CHEESY PASTA-VEGETABLE BAKE

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.

CHEESY VEGGIE BAKED PASTA

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.

CHEESY BAKED PASTA WITH VEGETABLES

Steps:

• Heat oven to 425 degrees F; butter a shallow 3-quart baking dish.
• Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
• Meanwhile, melt the butter in a large deep skillet over medium heat.
• Add shallots and mushrooms and saute until tender, 5 minutes.
• In a medium bowl, whisk together milk, flour, salt and pepper.
• Pour into skillet and bring to a boil.
• Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach.
• Remove from heat and stir in 1 cup of the fontina and 1/3 cup of Parmesan.
• Pour sauce into pot with pasta and broccoli and toss to coat.
• Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
• Bake until the cheese melts and is beginning to brown, about 10 minutes.
• FIX IT NOW, SERVE LATER:.
• After transferring pasta and sauce to baking dish, let casserole cool fr 10 minutes and cover with plastic wrap and refrigerate up to 3 days.
• On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil.
• Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, about 10 minutes.