CHEESY VEGGIE BAKED PASTA
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
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.
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DJabmdaj CJnsma
djabmdaj-c81@gmail.comThis recipe was a bit too spicy for my taste. I think I'll use less chili flakes next time.
Adele martinez
m@yahoo.comI'm not a big fan of cheese, but I still enjoyed this dish. The vegetables were delicious and the pasta was cooked perfectly.
iftekhar khan
k-i@gmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's also healthy.
Opoola Akintunde
o@yahoo.comI'm a vegetarian and I'm always looking for new vegetarian recipes. This one is a keeper!
Nora Mohmed
mohmed51@hotmail.comThis recipe is a great way to use up leftover vegetables. I always have a bunch of veggies that I need to use up, and this dish is a great way to do it.
Hdhdjf Djudufif
dhdhdjf20@hotmail.comI made this dish for a potluck and it was a huge hit! Everyone raved about it.
Raj Khalifa LTD
rl@hotmail.comThis recipe was a bit time-consuming, but it was worth it. The dish was delicious and everyone loved it.
Nizamdin Arisar
n_a49@hotmail.co.ukI'm not sure what went wrong, but my pasta turned out mushy. I think I might have overcooked it.
Andrea X
x61@gmail.comThis dish was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Ayesha Fashion
fashion-ayesha@yahoo.comI found this recipe to be a bit bland. I think it could have used more seasoning.
Luna XD
x82@aol.comThis recipe was a bit too cheesy for my taste, but I think that's just a personal preference. Otherwise, it was a good dish.
GMNX
gmnx57@aol.comI was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of baked pasta, but this one was really good. The vegetables added a nice flavor and texture.
MD Tushar Mir
mir_m8@yahoo.comThis was a great weeknight meal. It was easy to make and the whole family loved it. I will definitely be making this again.
mariam Safwat
safwat_m23@yahoo.comI made this dish last night and it was delicious! The vegetables were still crunchy and the cheese was melted and gooey. I would definitely recommend this recipe.
Wyatt Snyman
s.wyatt@hotmail.comThis cheesy veggie baked pasta was a hit with my family! The combination of vegetables and cheese was perfect, and the pasta was cooked to perfection. I will definitely be making this again.