PASTA AND VEGETABLE BAKE RECIPES

VEGETABLE PASTA BAKE RECIPE - BBC FOOD

Vegetable pasta bake recipe - BBC Food image

A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 red pepper, seeds removed, cut into bite-size chunks
1 yellow pepper, seeds removed, cut into bite-size chunks
1 aubergine, finely chopped
1 courgette, finely chopped
1 red onion, sliced
3 tbsp olive oil
150g/5½oz cherry tomatoes, halved
400g tin chopped tomatoes
2 garlic cloves, crushed
3 tbsp roughly chopped basil
300g/10½oz pasta, such as gemelli or penne
150g/5½oz ball mozzarella, drained and finely chopped
2 tbsp pesto
2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
salt and freshly ground black pepper

Steps:

Preheat the oven to 190C/170C Fan/Gas 5.
Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.
Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Nutrition Facts : Calories 598kcal, CarbohydrateContent 68g, FatContent 24g, FiberContent 10g, ProteinContent 23g, SaturatedFatContent 8g, SugarContent 14g

EASY VEGETABLE BAKED PASTA - INSPIRED TASTE

Easy Vegetable Baked Pasta - Inspired Taste image

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

Ingredients

1 pound dried pasta; try penne, rigatoni, or ziti pasta
1 tablespoon extra 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 ground fennel, see notes
3 cups marinara sauce or use 1 (28-ounce) jar store-bought sauce
Handful of fresh basil leaves, torn or coarsely chopped
6 tablespoons ricotta cheese
2 cups coarsely shredded cheese; try mozzarella, fontina cheese or an Italian blend
Salt and fresh ground black pepper

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

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Calories 544.2 calories per serving

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This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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1. Preheat the oven to 220°C/425°F/gas 7.
2. Halve the aubergine lengthways and thickly slice.
3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
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TOMATO & MASCARPONE PASTA BAKE RECIPE - BBC GOOD FOOD

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From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Buffet, Dinner, Main course, Supper
Cuisine Italian
Calories 754 calories per serving

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