Easy Cheesy Vegetable Pasta 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!

ONE POT CREAMY VEGGIE PASTA

Steps:

• Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
• Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

EASY CHEESY VEGETABLE PASTA

Steps:

• Main ProcedureHeat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes. Add the milk and cheese slices and bring to a boil. Add the vegetables, mixed herbs, salt and pepper and mix well. Toss the cooked pasta in the sauce and bring to a boil. Serve hot with toast or garlic bread.

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 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.