Cheesy, veggie-filled pasta, yes please! We’ve got a big pasta bake with all the summer vegetables and lots of cheese and sauce, and it’s delicious.
I originally tried to do this recipe as a stuffed shell pasta, but the amount of trouble I had to go to to find big shells told me that I had to abandon that idea. I was searching on Amazon, I was searching all the local which was too much for me meaning it was way too much work for you. Who would’ve known big shell pasta is in such high demand? Welcome to 2020.
So here we are with this baked pasta. We start by sautéing summer vegetables like zucchini, onion, bell pepper, and tomato. Then you stir the cooked vegetables into the ricotta. Then add the cooked pasta to that mix. With plenty of seasoning. The great thing is that it’s summery now but later in the year you can use more winter produce and keep it seasonal. And that right there the bulk of your filling that you will mix with the pasta.
Then comes the assembly. We start by spreading a nice thick layer of sauce then add the pasta ricotta mix. You will then top this with a little more sauce and a nice layer of fresh Italian blend cheese. But really you could use anything from mozzarella or mozzarella parmesan combo or what I like which the Trader Joe’s Italian blend.
Of course, if you don’t do dairy you can sub all of this cheese out for a vegan alternative. Sometimes I like to do vegan ricotta and do the Italian cheese blend on top so there isn’t too much dairy. I don’t have dairy intolerance but I am always in favor of a vegan substitute. And of course, a jarred sauce is totally fine just pick your favorite one that has a lot of flavors. I usually like roasted garlic or a tomato basil sauce.
This recipe is comfort food veggie packed. Great for bulk meals and meal planning takes less than 30 minutes
This recipe is:
- comfort food
- veggie-packed
- Great for bulk meals and meal planning
- takes less than 30 minutes
A simple one is to blend one block of firm tofu with 1/2 cup of soaked cashews if you need a good ricotta recipe. I soak the cashews in boiling water for about 10 minutes before I blend. You can add a pinch of salt, a clove of garlic, and one tablespoon of nutritional yeast too to give it a little flavor.
Baked Summer Veggie Pasta
Ingredients
Equipment
Method
- Start by preheating the oven to 450F and bringing a large pot of salted water to a boil. Boil the pasta according to package directions
- In a large pan, saute the onions for a few minutes, until soft. Add the garlic, zucchini, tomato, and bell pepper with a good pinch of salt and pepper. Cook for about 5-7 minutes.
- Drain and rinse the pasta when finished and set aside.
- Stir the veggies in with the pasta, and then stir through the ricotta. Season with a little salt and pepper.
- Not for the assembly. Start by layering a cup over the bottom of a large baking dish (9x13). Next add the pasta mixture over the sauce. Layer another cup of sauce over the pasta, then sprinkle over the cheese. You can definitely add more cheese if you want.
- Bake for 12 minutes. Leftovers can be stored for 3-5 days, or frozen for longer.
Looking for more veggie packed comfort meals? Check out these below:
Deconstructed Veggie Enchiladas: total comfort food, layer of veggies, cheese, and tortillas.
Vegan Risotto with Peas and Asparagus: it’s filled with spring veggies but you could cub anything that’s in season. It’s creamy, and rich, and delicious!
A Sweet Potato Burrito Bowl: One of my go to recipes, especially when I want something nourishing and comforting that’s easy to whip up. We do this one a lot!
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