Cheesy Vegetable Pasta Food

20 MINUTE CHEESY VEGETABLE PASTA BAKE

20 Minute Cheesy Vegetable Pasta Bake image

This hearty Cheesy Vegetable Pasta Bake is full of delicious fresh vegetables, loaded with cheese, and best of all only takes ONE pot to make! Your family will beg for this meal!

Provided by Allyson

Time 25m

Number Of Ingredients 7

Ingredients

1 lb pasta ((your choice, I like spirals or bow ties for this recipe!))
1 medium zucchini (, chopped)
8 oz baby bella mushrooms (, diced (other variety would be fine too))
16 ounces pasta sauce (, your choice on type - I like marinara or a chunky vegetable variety )
1 cup mozzarella cheese (, shredded and divided)
1/4 cup Parmesan cheese (, shredded)
1 TBS Italian seasoning

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

Cheesy Veggie Baked Pasta image

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

Ingredients

4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
Kosher salt and freshly ground black pepper
1 pound dried medium penne
1 cup shredded carrots
1 medium zucchini, cut into 1/2-inch pieces
6 cups baby spinach
1 1/2 cups shredded mozzarella
1 cup grated ricotta salata or Parmesan
1 1/2 cups shredded Italian fontina

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 PASTA-VEGETABLE BAKE

Cheesy Pasta-Vegetable Bake image

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

Ingredients

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
3 cups fusilli pasta, cooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups thinly sliced fresh mushrooms
2 red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1 tsp. dried oregano leaves

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