Cheesy Pasta And Veggies Recipe 435 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 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.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

CHEESY PASTA & VEGGIES

Steps:

• Boil pasta according to package directions. Cut a corner of the vegetable bag and microwave until veggies are warm. Mix soup, cheese sauce, and vegetables, and mix with rotini. Heat on the stove until warm through.

CHEESY BEEF AND VEGGIE PASTA

Steps:

• Cook pasta as directed on package and drain.
• While pasta is cooking, brown meat in large deep skillet on medium-high heat; drain. Return meat to skillet and add carrots and onions; cook 5 min., stirring occasionally.
• Add pasta to meat mixture with milk, peas and Velveeta; stir. Cook on medium-low heat 5 minute or until Velveeta is melted and mixture is heated through, stirring occasionally.
• Top with shredded cheese.

CHEESY BEEF & VEGGIE PASTA

Steps:

• Cook pasta as directed on package. Meanwhile, brown meat in large deep skillet or Dutch oven on medium-high heat; drain. Return meat to skillet. Add carrots and onions; cook 5 min., stirring occasionally.
• Drain pasta. Add to meat mixture with milk, peas and VELVEETA; stir. Cook on medium-low heat 5 min. or until VELVEETA is melted and mixture is heated through, stirring occasionally.
• Sprinkle with shredded cheese.

CHEESY VEGGIES SAUSAGE AND PASTA

Steps:

• Boil broccoli, and cauliflower until almost cooked through, drain.
• Refill pot with water, and boil pasta.
• While pasta is cooking, sauté bell pepper, peas, broccoli, cauliflower and garlic in butter.
• Add in seasonings, milk, jarred cheese, tomatoes, and let heat up.
• Then add in diced cheese and let melt thoroughly. If you need to thicken add in a little bit of cornstarch (I needed to).
• Drain pasta, and add sauce. Serve.

VEGGIE PASTA WITH CHEESY FONDUE SAUCE

Steps:

• Bring a large pan of water to the boil, add the pasta and cook according to pack instructions. Trim the broccoli, cut into shorter lengths if desired, and add to the pasta pan 5 minutes before the end of the cooking time.
• Meanwhile, put the garlic and wine in another pan and bring gently to the boil. Blend the cornstarch to a smooth paste with 1 tbsp cold water.
• With the wine over a very gentle heat add the cheese, a little at a time, stirring until each batch is melted. This will take a few minutes. Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy. You may need to add a little more wine to get a smooth consistency. Add pepper, then taste and add salt if necessary. Keep warm over a very low heat.
• Heat the oil in a frying pan, add the tomatoes and cook over a fairly high heat until starting to soften.
• Drain the pasta and broccoli, toss with the tomatoes and tip into a warm serving dish. Pour the cheese sauce over the top and serve with hot garlic bread.