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This vegetable pasta casserole recipe is just the thing for those nights when you are craving something flavorful and comforting, but don't want to spend all night in the kitchen. It's easy to make, and packed with delicious vegetables and cheesy goodness.
Baked TRIPLE CHEESE & VEGETABLE PASTA CASSEROLE
For this recipe, you'll need:
- 1 pound penne pasta
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tbsp minced garlic
- 1 can diced tomatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F.
- Cook the pasta according to the package directions until it's al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and bell peppers and sauté until the vegetables are tender and the onion is translucent.
- Add the tomatoes, Parmesan cheese, cheddar cheese, and mozzarella cheese to the skillet and cook until the cheese is melted and creamy.
- Stir in the cooked pasta and heavy cream, then transfer everything into a baking dish.
- Bake for 20-25 minutes, or until the casserole is hot and bubbly.
This delicious baked pasta casserole is a meal in itself, and requires nothing more than a simple salad to round it out. You'll love the combination of tender pasta, savory vegetables, and creamy, cheesy goodness. So why not give it a try tonight? You won't be disappointed!
Vegetable Pasta Casserole Recipe
For this recipe, you'll need:
- 1 pound fusilli pasta
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 can plum tomatoes, undrained and coarsely chopped
- 1/2 lb shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F.
- Cook the pasta according to the package directions until it's al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and bell peppers and sauté until the vegetables are tender and the onion is translucent.
- Add the zucchini and yellow squash to the skillet, and continue cooking for another 5-7 minutes, or until the vegetables are just tender.
- Stir in the chopped tomatoes and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for about 5 minutes, or until the tomatoes are heated through and the sauce is slightly thickened.
- Stir in the cooked pasta, half of the shredded mozzarella cheese, and all of the fresh herbs. Toss the mixture well to combine.
- Transfer the pasta mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is hot throughout.
This vegetable pasta casserole is a comforting and satisfying meal that is perfect for any night of the week. Whether you're craving something cheesy and indulgent, or just want to get your daily dose of veggies, this recipe is sure to please.
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