EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
- Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
- Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, FatContent 5.9g, SaturatedFatContent 1.6g, CholesterolContent 13mg, SodiumContent 731.4mg, CarbohydrateContent 54.5g, FiberContent 5.2g, SugarContent 8.9g, ProteinContent 20.3g
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
- Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
- Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, FatContent 5.9g, SaturatedFatContent 1.6g, CholesterolContent 13mg, SodiumContent 731.4mg, CarbohydrateContent 54.5g, FiberContent 5.2g, SugarContent 8.9g, ProteinContent 20.3g
More about "hard black licorice sticks recipes"
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
PRODUCTS – HAMMOND'S CANDIES
From hammondscandies.com
ALLERGEN INFORMATION | SEE'S CANDIES
From sees.com
LIST OF CANDIES - WIKIPEDIA
From en.m.wikipedia.org
OLD-FASHIONED CANDY STICKS & DROPS | CANDYSTORE.COM
From candystore.com
CHOWHOUND
From chowhound.com
STUFFI-DESIGN.DE
From stuffi-design.de
RECIPES - CULTURED FOOD LIFE
From culturedfoodlife.com
MIDDLE-EARTH RECIPES - RECIPES FOR HOBBITS AND ELVES
From lotrscrapbook.bookloaf.net
SEARCH BEER RECIPES - BREWER'S FRIEND
From brewersfriend.com
ALLERGEN INFORMATION | SEE'S CANDIES
From sees.com
LIST OF CANDIES - WIKIPEDIA
From en.m.wikipedia.org
OLD-FASHIONED CANDY STICKS & DROPS | CANDYSTORE.COM
From candystore.com
CHOWHOUND
From chowhound.com
STUFFI-DESIGN.DE
From stuffi-design.de
RECIPES - CULTURED FOOD LIFE
From culturedfoodlife.com
MIDDLE-EARTH RECIPES - RECIPES FOR HOBBITS AND ELVES
From lotrscrapbook.bookloaf.net
SEARCH BEER RECIPES - BREWER'S FRIEND
From brewersfriend.com
5 SURPRISING BENEFITS OF PISTACHIOS — NUTS.COM
From nuts.com
100% PURE ESSENTIAL OILS - WHOLESALE SUPPLIES PLUS
From wholesalesuppliesplus.com
50+ FANTASTIC HARRY POTTER FOOD FIT FOR MUGGLES [EASY REC…
From allthepartyideas.com
BULK PECANS — BUY PECAN NUTS — NUTS.COM
From nuts.com
THE ULTIMATE GUIDE TO VEGAN FOOD AT TRADER JOE’S - LIVEKIN…
From livekindly.co
RECIPES - CULTURED FOOD LIFE
From culturedfoodlife.com
MIDDLE-EARTH RECIPES - RECIPES FOR HOBBITS AND ELVES
From lotrscrapbook.bookloaf.net
5 SURPRISING BENEFITS OF PISTACHIOS — NUTS.COM
From nuts.com
100% PURE ESSENTIAL OILS - WHOLESALE SUPPLIES PLUS
From wholesalesuppliesplus.com
50+ FANTASTIC HARRY POTTER FOOD FIT FOR MUGGLES [EASY REC…
From allthepartyideas.com
THE ULTIMATE GUIDE TO VEGAN FOOD AT TRADER JOE’S - LIVEKIN…
From livekindly.co
SOY PROTEIN VS. WHEY PROTEIN - EVERYTHING YOU NEED TO KNOW
From nuts.com
ONLINE SWEET SHOP: THE BEST RETRO SWEETS AT THE BEST PRICES
From aquarterof.co.uk
FOODDATA CENTRAL
From fdc.nal.usda.gov
USA LOCATION INFORMATION - USA.COM
From usa.com
GLUTEN-FREE CANDY LIST (UPDATED OCTOBER 2020) - VERY…
From verywellfit.com
STOOL COLOR & TEXTURE CHANGES (BLACK, RED, MAROON, GREEN, YEL…
From medicinenet.com