Recipes

Easy Vegetable Baked Pasta

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This straightforward baked pasta is loaded with greens, additional tacky, and significantly irresistible. Our meatless baked pasta will please vegetarians and meat lovers alike. Bounce to the Vegetable Baked Pasta Recipe

Watch The Video

Veggie Baked Pasta Recipe Video

Why I Love This Straightforward Baked Pasta

We’ve shared fairly a couple of vegetarian pastas already, however this additional straightforward pasta bake simply is likely to be on the high of my favorites checklist. Listed here are 4 causes to like this recipe:

  1. The recipe requires seasonal greens and reasonably priced pantry substances.
  2. The pasta is hearty and ultra-satisfying. Even meat lovers adore this vegetarian baked pasta recipe.
  3. Baked pasta is the right make-ahead meal. Search for all my ideas beneath.
  4. It’s extremely straightforward to make and could be tailored to be dairy-free/vegan (I’ve shared substitutions beneath).

How To Make The Finest Veggie Baked Pasta

A couple of years in the past, we shared our recipe for vegetable lasagna. So a lot of you have got commented about how a lot you like the recipe, we got down to create one other veggie primarily based pasta, however one which doesn’t require practically as a lot time to make.

I nonetheless LOVE that lasagna, however once I’m quick on time, this tacky baked pasta is the place I flip. Since we’re as regards to pasta recipes, you may want to check out our recipe for veggie spaghetti.

Baked Pasta with Vegetables

The Elements You’ll Want

The substances for this straightforward pasta bake are easy. Right here’s what you have to to make it:

  • Pasta of selection — I like rigatoni, which is what we used within the images.
  • Greens — These are as much as you. In our images, we used onion, bell peppers, and mushrooms. I’ve shared options beneath.
  • Marinara sauce — The sauce you employ could be home made — right here’s our recipe — or you need to use store-bought. I like Rao’s and Muir Glen sauces.
  • Fennel and contemporary basil — A easy addition of spice and contemporary herbs are what makes this pasta style home made and contemporary.
  • Ricotta and mozzarella cheese — The ricotta turns into pockets of creamy heaven and the mozzarella turns into melty and brown.

How I Make The Pasta

I begin by partially cooking my greens in a skillet on the range. I take advantage of the most important oven-safe skillet in my kitchen in order that it might double because the baking dish that goes into the oven.

If you happen to don’t have a big sufficient skillet, that’s okay, you may at all times use a daily baking dish for the oven portion of the recipe. Listed here are the fundamental steps:

  • Prepare dinner sliced onions, bell peppers, and mushrooms on the stove-top.
  • Whereas the greens prepare dinner, deliver a pot of water to a boil and prepare dinner the pasta.
  • Mix the greens, pasta, contemporary basil, and marinara sauce.
  • Sneak spoonfuls of creamy ricotta cheese into the pasta and greens.
  • Add shredded cheese to the highest and bake till bubbly.
Vegetables for the Pasta
You probably have one giant sufficient, prepare dinner the greens in an oven-safe skillet that may also be used because the baking dish.

Veggie Substitutions

As I discussed above, the greens you add could be tailored primarily based on seasonality or what’s in your kitchen. I like the mixture of onion, peppers, and mushrooms, however different greens work, too. Right here’s a listing of different veggies you need to use:

  • Cubed zucchini or summer time squash.
  • Spinach, kale, or collard greens.
  • Cubed eggplant.
  • Cauliflower florets.
  • Winter squash like butternut or delicata squash — This can take a bit extra time to prepare dinner.
Baked Pasta with Lots of Vegetables

Making Vegan Baked Pasta

One among my favourite issues about this pasta recipe is that it’s extremely straightforward to adapt. It’s already scrumptious earlier than including cheese so for a vegan variation, simply depart the ricotta and mozzarella out.

For a bit of additional “tacky” taste, I like stirring a tablespoon or two of dietary yeast into the marinara sauce. You can additionally experiment with including vegan cheese options.

Make Forward and Storing Ideas

Baked pasta is the right make-ahead meal. Right here’s how I do it:

The vegetable sauce could be made upfront and may final in your fridge as much as 3 days and in your freezer for about three months. We suggest utilizing freezer-safe glass containers, or double layers of freezer luggage to retailer sauces. To thaw, depart it in a single day within the fridge.

You may refrigerate the pasta unbaked. Cowl and refrigerate the assembled, however unbaked pasta as much as 2 days. Once you cowl, use parchment or wax paper between the pasta and aluminum foil. Aluminum foil can react with the tomatoes.

Baked pasta additionally freezes properly. Let it cool fully on a rack earlier than freezing, after which wrap it very properly with foil (we use two layers). Defrost the frozen pasta in a single day within the fridge after which bake at 400°F for about 1 hour. (I favor baking after which freezing the pasta as an alternative of freezing raw pasta dishes.)

Vegetable Baked Pasta

Extra Baked Pasta Recipes

Straightforward Vegetable Baked Pasta

  • PREP
  • COOK
  • TOTAL

Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The greens you employ could be tailored primarily based on seasonality, verify our article above for extra recommendations. For a vegan variation, miss the ricotta and mozzarella and as an alternative stir a few tablespoons of dietary yeast into the marinara sauce.

Makes 8 servings

Watch Us Make the Recipe

You Will Want

1 pound dried pasta; attempt penne, rigatoni, or ziti pasta

1 tablespoon additional virgin olive oil

1/2 medium onion, about 6 ounces

2 small bell peppers, about 8 ounces

8 ounces mushrooms, 1 1/4 cups sliced

1/2 teaspoon fennel seeds or floor fennel, see notes

3 cups marinara sauce or use 1 (28-ounce) jar store-bought sauce

Handful of contemporary basil leaves, torn or coarsely chopped

6 tablespoons ricotta cheese

2 cups coarsely shredded cheese; attempt mozzarella, fontina cheese or an Italian mix

Salt and contemporary floor black pepper

Instructions

  • Put together Oven and Begin Pasta
  • Warmth the oven to 350 levels Fahrenheit. You probably have an oven-safe 12-inch deep skillet, you may prepare dinner the veggies and bake the pasta in it. If you don’t, put together a 3-quart baking dish by evenly greasing with olive oil.

    Deliver a big pot of salted water to a boil, after which prepare dinner the pasta. Verify the package deal for prepare dinner time, however prepare dinner the pasta two minutes lower than what’s suggest on the field (it is going to proceed to prepare dinner within the oven). Earlier than draining the pasta, reserve 1/2 cup of the pasta water.

    • Put together Greens
    • Whereas the pasta cooks, put together the greens. Slice the onions and bell peppers into 1/4-inch thick slices.

      Utilizing a humid paper towel, brush all filth from mushrooms. Lower away and discard any exhausting stems. Chop into 1/4-inch slices or, if there are bigger mushrooms like portobello, minimize into 1/4-inch cubes.

      Warmth a large skillet over medium-high warmth. Add the oil then add the mushrooms, in a single layer, and prepare dinner till browned on one aspect, 3 to five minutes. Stir then add the onions and peppers. Prepare dinner one other 3 to five minutes or till the veggies are beginning to soften and have some browned edges. Season to style with salt and black pepper (I normally add 1/4 teaspoon of every).

      • Bake Pasta
      • Stir the fennel, marinara sauce, and basil into the greens. In case your skillet is giant sufficient, toss within the pasta and if the combination appears dry, add a splash of the reserved pasta water. If the skillet is simply too small, mix the sauce and pasta in a bowl. Modify with pasta water, after which add to a baking dish.

        Style the pasta and regulate with extra salt and pepper. Tuck spoonfuls of ricotta across the pasta, after which high with the mozzarella cheese. Bake the pasta, uncovered, till the cheese melts and is effervescent, 20 to 25 minutes.

Adam and Joanne’s Ideas

  • Fennel provides a lightweight licorice taste to the pasta and is without doubt one of the spices used to make Italian sausage. I take advantage of complete fennel seeds, however crack them open first to launch the oils. To make use of it complete, crack the seeds barely utilizing the heel of a chef’s knife or the underside of a frying pan.
  • Vitamin info: The diet info offered beneath are estimates. We have now used the USDA database to calculate approximate values.

If you happen to make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Dimension 1/8 of the dish / Energy 354 / Complete Fats 5.9g / Saturated Fats 1.6g / Ldl cholesterol 13mg / Sodium 731.4mg / Carbohydrate 54.5g / Dietary Fiber 5.2g / Complete Sugars 8.9g / Protein 20.3g

AUTHOR: Adam and Joanne Gallagher



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