Best Cheesy Veggie Baked Pasta Recipes

BAKED CHEESY VEGGIE CHICKEN PASTA

Baked Cheesy Veggie Chicken Pasta image

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.

Provided by TZJOANNA

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 12

Number Of Ingredients 21

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 ½ ounces blue cheese, crumbled
7 ounces Parmesan cheese, grated
2 cups milk

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (180 degrees C).
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Nutrition Facts : Calories 863.3 calories, Carbohydrate 38.3 g, Cholesterol 265.1 mg, Fat 61.3 g, Fiber 2.5 g, Protein 41.3 g, SaturatedFat 36 g, Sodium 826 mg, Sugar 8.6 g

CHEESY VEGGIE BAKED PASTA

Cheesy Veggie Baked Pasta image

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

Ingredients

4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
Kosher salt and freshly ground black pepper
1 pound dried medium penne
1 cup shredded carrots
1 medium zucchini, cut into 1/2-inch pieces
6 cups baby spinach
1 1/2 cups shredded mozzarella
1 cup grated ricotta salata or Parmesan
1 1/2 cups shredded Italian fontina

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.