Wednesday, March 14, 2012

Baked Pasta with Summer Vegetables



All Things with Purpose



Do you have that one recipe that your husband will actually remember and request? This is one of mine. Plus it is meatless and he doesn’t even care!

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Baked Pasta with Summer Veggies
1 large onion
2 cloves garlic, finely chopped
1 red bell pepper, sliced
1 zucchini, sliced (or substitute summer squash, carrots, or eggplant)
2 Tbsp olive oil
Salt and pepper to taste
1 lb ziti or penne pasta
1 cup part-skim ricotta cheese
¼ cup Parmesan cheese, plus ½ cup
Pinch of nutmeg
3 tomatoes, chopped
1 Tbsp fresh oregano, chopped
½ lb fresh mozzarella, cubed
½ cup bread crumbs
1. Preheat oven to 425⁰F. Lightly coat a large, shallow baking dish with cooking spray. At the same time, bring a large pot of water to boil over medium-high heat.
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2. Toss onion, garlic, red pepper, and zucchini in a large bowl with olive oil. Season with salt and pepper and place the veggies on the dish. Bake them for 10 minutes.
3. While veggies roast, add the pasta to the water and cook until slightly firm, about 2 minutes short of package directions. Drain.
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4. In a large bowl, mix the ricotta, ¼ cup Parmesan, and the nutmeg. Season with salt and pepper. Gently toss pasta with the ricotta mixture, vegetables, tomatoes, oregano, and mozzarella. Pour mixture into the baking dish.
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5. Sprinkle the top with the remaining Parmesan and bread crumbs. Bake, uncovered, until lightly browned and bubbling, about 20 minutes.
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Yummy!!
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Our little man goes after this stuff like crazy!!
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Directions without the pictures:
1. Preheat oven to 425⁰F. Lightly coat a large, shallow baking dish with cooking spray. At the same time, bring a large pot of water to boil over medium-high heat.
2. Toss onion, garlic, red pepper, and zucchini in a large bowl with olive oil. Season with salt and pepper and place the veggies on the dish. Bake them for 10 minutes.
3. While veggies roast, add the pasta to the water and cook until slightly firm. Drain.
4. In a large bowl, mix the ricotta, ¼ cup Parmesan, and the nutmeg. Season with salt and pepper. Gently toss pasta with the ricotta mixture, vegetables, tomatoes, oregano, and mozzarella. Pour mixture into the baking dish.
5. Sprinkle the top with the remaining Parmesan and bread crumbs. Bake, uncovered, until lightly browned and bubbling, about 20 minutes. 

9 comments:

  1. Thank you for joining our All Things Thursday Link-Up this week!! We looved your post and are featuring it in this week's round-up of favorites at All Things Thursday Link-Up {No. 15} Featured Favorites :)

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  2. Alex, Sounds delicious and easy! Thanks for sharing the recipe. I can't wait to try it! Lovely blog.

    Peace,
    Linda at The French Hens Nest

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    1. Thanks Linda! It is a wonderful dinner and the whole family loves it. Thanks for stopping by and commenting. Have a great week!!

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  3. Oh my goodness that looks absolutely delicious! PINNING and can't wait to try it. Thanks so much for sharing at the Tin Roof party =)

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    1. It is so yummy! Let me know what you think when you try it. Thanks for coming by and commenting!

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  4. Oeehhh, looks yummy!!!!!!!!!!!!!!! Thank you for sharing the recipe at the FineCraftGuild.com recipe linky party.

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    1. It is! Thanks for hosting each week :D

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  5. I cannot wait for summer veggies! I believe my husband would like this as well!

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    1. I was hoping to grow zucchini this year, but didn't get it together in time. I love all the flavors in this recipe!

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