Cheesy Vegetarian Pasta Recipes

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:

• Cook Pasta according to package instructions (omit salt for healthier version).
• Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
• Add chopped onion and garlic to pan, saute till onion begins to soften.
• Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
• Add the squash and cook for around 3 minutes more.
• Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
• Drain the pasta and add to the vegetables.
• Stir in parmesan cheese.
• Serve immediately.

Steps:

• Mix mushrooms, broccoli, spinach, pepper, and onion.
• Spread on baking sheet.
• Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
• Bake vegetables at 450 for ten minutes.
• Boil pasta until "al dente".
• Mix with mozzarella, vegetables, and sauce and transfer to casserole.
• Drizzle remaining olive oil on top and coat top with Parmesan.
• Bake at 450 for approximately 20 minutes.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding kale to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add mushrooms, onions and garlic; cook 8 min. or until mushrooms are tender and release most their liquid, stirring occasionally.
• Drain pasta mixture, reserving 1/2 cup of the cooking water. Add reserved water to vegetable mixture in skillet; stir. Bring to boil, stirring frequently. Remove from heat; stir in pasta mixture, pasta sauce and half the cheese.
• Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 15 min. or until pasta mixture is heated through and cheese is melted.