Cheesy Pasta Veggies Food

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 VEGETARIAN PASTA

Steps:

• Cook Pasta according to package instructions (omit salt for healthier version).
• Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
• Add chopped onion and garlic to pan, saute till onion begins to soften.
• Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
• Add the squash and cook for around 3 minutes more.
• Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
• Drain the pasta and add to the vegetables.
• Stir in parmesan cheese.
• Serve immediately.

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.