Best 2 Cheesy Veggie Baked Pasta Recipes

Indulge in a delightful culinary experience with our "Cheesy Veggie Baked Pasta" recipes, a symphony of flavors that will tantalize your taste buds. Embark on a vegetarian odyssey with our hearty and wholesome baked pasta dishes, featuring an array of vibrant vegetables, luscious cheeses, and aromatic herbs.

Our collection offers a diverse range of recipes, catering to various dietary preferences and culinary expertise. From the classic "Cheesy Veggie Baked Pasta" with its comforting blend of vegetables, creamy cheese sauce, and perfectly cooked pasta, to the innovative "Roasted Vegetable and Feta Baked Pasta" that bursts with Mediterranean flavors, there's a recipe for every palate.

For those seeking a lighter yet equally satisfying option, our "Zucchini and Ricotta Baked Pasta" is a delightful choice, showcasing the delicate flavors of zucchini, ricotta cheese, and fresh herbs. And for a touch of spice, the "Spicy Black Bean and Corn Baked Pasta" packs a flavorful punch with its combination of black beans, corn, and a zesty tomato sauce.

Each recipe in our collection is carefully curated to ensure a perfect balance of flavors and textures. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking a delicious and easy-to-follow recipe, our "Cheesy Veggie Baked Pasta" collection has something for everyone. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful journey of flavors with our delectable baked pasta dishes.

Let's cook with our recipes!

BAKED CHEESY VEGGIE CHICKEN PASTA

Baked Cheesy Veggie Chicken Pasta image

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.

Provided by TZJOANNA

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 12

Number Of Ingredients 21

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 ½ ounces blue cheese, crumbled
7 ounces Parmesan cheese, grated
2 cups milk

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (180 degrees C).
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Nutrition Facts : Calories 863.3 calories, Carbohydrate 38.3 g, Cholesterol 265.1 mg, Fat 61.3 g, Fiber 2.5 g, Protein 41.3 g, SaturatedFat 36 g, Sodium 826 mg, Sugar 8.6 g

CHEESY VEGGIE BAKED PASTA

Cheesy Veggie Baked Pasta image

Add carrot, zucchini and spinach to this pasta dish loaded with mozzarella and fontina.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
Kosher salt and freshly ground black pepper
1 pound dried medium penne
1 cup shredded carrots
1 medium zucchini, cut into 1/2-inch pieces
6 cups baby spinach
1 1/2 cups shredded mozzarella
1 cup grated ricotta salata or Parmesan
1 1/2 cups shredded Italian fontina

Steps:

Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.

Tips:

Mise en Place: Before starting, measure and prepare all ingredients to ensure smooth cooking.
Choose the Right Pasta: Use a short pasta shape like penne, orecchiette, or shells to hold the sauce and vegetables.
Don't Overcook the Pasta: Cook the pasta according to package instructions, but slightly undercook it (al dente) to maintain its texture in the casserole.
Roast the Vegetables: Roasting vegetables intensifies their flavor and sweetness. Roast them until tender yet slightly caramelized.
Use a Flavorful Cheese Blend: Combine different types of cheese, such as mozzarella, Parmesan, and cheddar, for a rich and complex flavor.
Make a Creamy Sauce: Use milk, cream, or a combination of both to create a creamy and flavorful base for the casserole.
Season Wisely: Add herbs, spices, and seasonings to taste, adjusting to your preference.
Don't Skimp on the Vegetables: Use a variety of colorful vegetables to add flavor, texture, and nutrition to the dish.
Bake Until Golden Brown: Bake the casserole until the top is golden brown and bubbly, indicating that the cheese has melted and the dish is fully cooked.

Conclusion:

This Cheesy Veggie Baked Pasta is a delightful and versatile dish that combines the goodness of roasted vegetables, creamy sauce, and melted cheese. With its ease of preparation and customizable ingredients, it's a perfect choice for a hearty and comforting meal. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a flavorful side dish, this recipe has something to offer everyone. Enjoy this delicious and nutritious dish with your loved ones, and don't be afraid to experiment with different vegetable combinations to create a unique and personalized casserole that suits your taste preferences.