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.
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Akram Jaan
[email protected]I followed the recipe exactly but my dish turned out watery. I'm not sure what went wrong.
Suleman Alam
[email protected]This dish was bland and boring. I won't be making it again.
Aaron ross
[email protected]I'm not sure why this recipe is called 'cheesy veggie baked pasta' because I didn't taste any cheese.
NAME NAME NAME NAME
[email protected]This dish is perfect for a potluck or party.
Irfan Md irfan
[email protected]I love that this dish is so versatile. You can add or remove vegetables depending on what you have on hand.
Lil Sammy Three
[email protected]This recipe is a great way to use up leftover vegetables.
Ijaz Ahmed
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The flavors are perfect and the pasta is always cooked perfectly.
Abenet Sultan
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
becky pett
[email protected]I'm not a big fan of vegetables, but this dish was surprisingly good. The cheese sauce really helped to mask the taste of the vegetables.
Yeon bhuyain
[email protected]This recipe is a great way to get your kids to eat their vegetables.
AbdulRehman Officle
[email protected]I made this dish last night and it was delicious! The pasta was cooked perfectly and the vegetables were still a little crunchy, just the way I like them. The cheese sauce was also very good, with a nice sharp flavor.
Victoria Lee
[email protected]This cheesy veggie baked pasta was a hit with my family! The vegetables were perfectly tender and the cheese sauce was creamy and flavorful. I will definitely be making this again.