CHEESY VEGGIE BAKED PASTA

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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

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.

DJabmdaj CJnsma
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This recipe was a bit too spicy for my taste. I think I'll use less chili flakes next time.


Adele martinez
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I'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
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This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also healthy.


Opoola Akintunde
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I'm a vegetarian and I'm always looking for new vegetarian recipes. This one is a keeper!


Nora Mohmed
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This 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
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I made this dish for a potluck and it was a huge hit! Everyone raved about it.


Raj Khalifa LTD
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This recipe was a bit time-consuming, but it was worth it. The dish was delicious and everyone loved it.


Nizamdin Arisar
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I'm not sure what went wrong, but my pasta turned out mushy. I think I might have overcooked it.


Andrea X
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This dish was a bit too complicated for me. I think I'll stick to simpler recipes in the future.


Ayesha Fashion
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I found this recipe to be a bit bland. I think it could have used more seasoning.


Luna XD
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This 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
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I 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
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This 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
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I 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
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This 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.