CHEESY PASTA-VEGETABLE BAKE
Put your peppers and zucchini to use in this pasta-vegetable bake. You'll love how easy it is to make a better-for-you Cheesy Pasta-Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
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.
CHEESY VEGETABLE MEDLEY
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CHEESY VEGETARIAN PASTA
My husband doesn't like pasta very much so I created this meal for him. I took his favorite veggies and came up with this dish. You can always customize it to your personal vegetable preferences.
Provided by LovingMyLife
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
CHEESY VEGETARIAN PASTA BAKE
Celebrate meatless Mondays by making our Cheesy Vegetarian Pasta Bake. With mushrooms, kale, shredded mozzarella and an Italian vinaigrette dressing, this Cheesy Vegetarian Pasta Bake is sure to please!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 7 g, Protein 21 g
EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET
This is from the Kraft Foods website. I modified it to suit our taste and was very pleased with the result! This is a kid pleasing recipe and is super easy for a quick weeknight meal!
Provided by Dine Dish
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
- Add soup and 2 cups of water.
- Bring to a boil.
- Stir in 2 cups of shells macaroni.
- Reduce heat to medium-low;cover with tight-fitting lid.
- Simmer 12 minutes or until macaroni shells are tender.
- Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
- Let stand 5 minutes before serving.
- Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!
Nutrition Facts : Calories 406.9, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.4, Sodium 1008.8, Carbohydrate 42.7, Fiber 3.5, Sugar 3.9, Protein 29.5
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