Pasta Bake with Summer Veggies

Baked Pasta with Veggies 039 You know how at this time of the year, you either have a ton of veggies from your garden, your neighbor’s garden or the cheapest things at the farm stand is tomatoes, squash and zucchini?? Well this recipe will help you use up some of them and it’s figure friendly, too! Baked Pasta with Veggies 006 It’s also a great recipe for Meatless Monday so it’s also a money saver.Baked Pasta with Veggies 013 Baked Pasta with Veggies 014 Dice up some yellow squash, zucchini and onion Baked Pasta with Veggies 020Some tomatoes and garlic Baked Pasta with Veggies 024 Add the squash, zucchini and onion to a large skillet with a little olive oil over medium heat and saute Baked Pasta with Veggies 026 Add in tomatoes and garlic Baked Pasta with Veggies 027 Baked Pasta with Veggies 030 some cooked noodles, ricotta cheese, an egg and stir Baked Pasta with Veggies 032 Put in a 7 x 11 sprayed baking dish, top with Parmesan cheese and bake until bubbly and dinner’s done! Baked Pasta with Veggies 036

Pasta Bake with Summer Veggies

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1/3 box of corkscrew pasta, cooked to package directions

1 TBSP olive oil

2 cups of chopped yellow squash

1 cup of zucchini

1/2 cup of onion

2 cups of chopped tomatoes

2 cloves of garlic, minced

2 TBSP chopped fresh basil

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1/2 cup part skim ricotta cheese

1 egg, beaten salt and pepper

1/2 cup of reduced fat Parmesan cheese

Preheat oven to 400 degrees.  In a large skillet over medium heat, add olive oil, squash, zucchini and onion, saute for 5 to 7 minutes.  Then add in garlic and tomatoes, saute for 5 more minutes.  Remove from heat, add in pasta, ricotta, basil oregano and red pepper flakes.  Stir to combine add egg then pour into casserole dish and top with Parmesan cheese, bake for 15 to 20 minutes until bubbly and hot.  Let it stand for a few minutes before serving.  Add additional basil if desired

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