vegetable pasta bake

This vegetable pasta bake is so hearty, no one will even care that it&rsquo;s meatless. Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce. Baked with a topping of mozzarella and Parmesan cheeses, this gluten free&nbsp;vegetarian casserole is sure to become a family favorite.

Roasted Vegetable Pasta Bake

Modern Table Penne Pasta

red bell pepper

yellow bell pepper

zucchini

sweet potato

red onion

baby bella mushrooms, aka crimini mushrooms

garlic cloves, unpeeled

olive oil

salt

marinara sauce

pesto sauce

mozzarella, divided

Parmesan

chopped parsley

Preheat oven to 450 degrees F.

Cook pasta according to package instructions, but drain...

Cook pasta according to package instructions, but drain 5 minutes early. Noodles will continue cooking in the casserole.

Chop your vegetables to slightly smaller than bite...

Chop your vegetables to slightly smaller than bite sized pieces and arrange in a single layer on a baking sheet. Leave garlic cloves whole in their peel. Spray with olive oil and sprinkle with salt.

Roast vegetables at 450 degrees F for 20...

Roast vegetables at 450 degrees F for 20 minutes, until tender and lightly caramelized.

Mix roasted vegetables with cooked pasta in a...

Mix roasted vegetables with cooked pasta in a large bowl.

Add marinara sauce and pesto sauce to pasta...

Add marinara sauce and pesto sauce to pasta and vegetables. Mix well.

Mix in two cups of mozzarella cheese. 

Pour the mix into a baking dish.

Top vegetable pasta bake with 1 cup mozzarella...

Top vegetable pasta bake with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Bake uncovered for 15 minutes at 450 degrees...

Bake uncovered for 15 minutes at 450 degrees F. Casserole is done when cheese is melted and sauce is bubbling.

Sprinkle with chopped parsley before serving for a...

Sprinkle with chopped parsley before serving for a pop of color.

This versatile mushroom spinach pasta dish makes for a quick, vegetarian weeknight meal. Creamy, cheesy satisfaction mixed with hearty mushrooms and healthy spinach. 

Mushroom Spinach Pasta

butter

flour

garlic, garlic

thyme ((or Italian seasoning))

black pepper

(310 ml) milk (1/4 cup (59 milliliters) of this can be

(105 grams) grated white cheese, divided, Note 3

baby spinach, Note 4 ((about 3 cups))

(21 grams) grated Parmesan cheese

parsley

PREHEAT OVEN: to 4OOF/204C

BOIL BOW TIES: Boil bow tie pasta in a large pot of water (add 2 teaspoons salt to water) according to package instructions. Cook pasta to al dente (or softer if preferred). Drain and set aside. 

SAUTÉ MUSHROOMS AND AROMATICS: Heat oil and butter in large skillet or saucepan on medium-high heat. Add mushrooms and onions. Sauté for 5 minutes until translucent and water from mushrooms is evaporated. Add garlic and sauté another 30 seconds. 

MAKE SAUCE: Reduce heat to medium heat. Stir in flour and cook for 2 minutes, stirring. Add milk (and cream if using), thyme, salt and pepper. Stir and cook for 3-4 minutes until you have a slightly thickened creamy sauce. Stir in 1 cup of cheese and all the fresh spinach. Stir until spinach is wilted, about 1 minute. Add bow ties and mix to combine. Pour into a 7-8 inch (18-20 cm) square or round oven proof dish. 

BAKE: Top with remaining 1/4 cup white cheese, Parmesan and parsley. Bake for 10-15 minutes or until cheese browns on top. Alternatively, bake 7 minutes and broil for 3 minutes to brown the top, watching that it doesn't burn.&nbsp;

This simple, delicious vegetarian one-pot pasta bake is perfect for a family get together or low-effort mid-week dinner. Plus, with just one-pot it&#039;s a delight for when it comes time to clean up after!

Vegetarian One-Pot Pasta bake

1.1 lb pasta (Linguine)

tomatoes (cherry

peppers

tomatoes

tomato paste

onion

garlic

filtered water

mozzarella cheese (optional)

herbs de Provence

tsp pepper

basil

Chop the peppers and onion.

Spread the linguine in an oven-safe dish and pour some olive oil on top.

Layer the linguine with the spices, tomato paste and chopped tomatoes. Cover with water. Stir carefully so the tomato paste dissolves in the water and the spices are spread around the dish.

Add the rest of the chopped ingredients and the cherry tomatoes.

Top with basil and mozzarella cheese.

Bake in the over at 180ºC (fan assisted) for 45 minutes.

https://content.jwplatform.com/videos/lJNULMHE.mp4

No-boil pasta bake with tomatoes, peppers and onions topped with basil and cheese. Perfect for a healthy, easy meal.

No-Boil Pasta - AlphaFoodie

Top 3 vegetable pasta bake recipes from across the web

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Vegetable Pasta Bake

Mushroom Spinach Pasta

Vegetarian One-Pot Pasta bake

Top 3 vegetable pasta bake recipes from across the web

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Pasta Bake

Mushroom Spinach Pasta

Vegetarian One-Pot Pasta bake

The most viewed vegetable pasta bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine