Cheesy Baked Pasta With Vegetables Recipes

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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.

Steps:

• Heat oven to 425 degrees F; butter a shallow 3-quart baking dish.
• Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
• Meanwhile, melt the butter in a large deep skillet over medium heat.
• Add shallots and mushrooms and saute until tender, 5 minutes.
• In a medium bowl, whisk together milk, flour, salt and pepper.
• Pour into skillet and bring to a boil.
• Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach.
• Remove from heat and stir in 1 cup of the fontina and 1/3 cup of Parmesan.
• Pour sauce into pot with pasta and broccoli and toss to coat.
• Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
• Bake until the cheese melts and is beginning to brown, about 10 minutes.
• FIX IT NOW, SERVE LATER:.
• After transferring pasta and sauce to baking dish, let casserole cool fr 10 minutes and cover with plastic wrap and refrigerate up to 3 days.
• On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil.
• Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, about 10 minutes.

Steps:

• Heat oven to 375°F.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
• Bake 20 to 25 min. or until heated through.