STORING PASTA RECIPES

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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

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

ZUCCHINI TOMATO PASTA RECIPE: HOW TO MAKE IT



Zucchini Tomato Pasta Recipe: How to Make It image

I came up with this zucchini tomato pasta recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often.—Joy Turner, Amherst, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

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