Best Vegetable Macaroni Bake Recipes

VEGETABLE MACARONI BAKE

Vegetable Macaroni Bake image

This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad.

Provided by Kitzy

Categories One Dish Meal

Time 1h

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

110 g macaroni
15 g margarine
15 g cornflour
150 ml milk
1 garlic clove, crushed
1/2 leek, sliced
1 carrot, chopped
6 broccoli florets
200 g tomatoes
1 teaspoon dried basil
150 g cooked butter beans
1 slice whole wheat bread
50 g cheddar cheese

Steps:

Cook the macaroni in a pan of boiling water for 12 minutes, drain.
Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.

Nutrition Facts : Calories 384.7, Fat 12.9, SaturatedFat 5.8, Cholesterol 24.4, Sodium 373.9, Carbohydrate 52.5, Fiber 5.7, Sugar 4.9, Protein 15.9

CRUSHED MACARONI VEGETABLE BAKE

CRUSHED MACARONI VEGETABLE BAKE image

How to make CRUSHED MACARONI VEGETABLE BAKE

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

¼ cup Olive Oil
⅓ cup water
2 cloves Garlic, pressed
1 tsp Italian Seasoning
1½ cups Macaroni, crushed with a rolling pin
3 Tomatoes, cored and sliced ¼" thick
½ tsp Salt
¼ tsp Black Pepper
2 cups Tightly Packed Fresh Baby Spinach Leaves
½ cup Finely Chopped Fresh Italian Flat-leaf Parsley
1 can (14.5 Ounces) Diced Tomatoes

Steps:

Preheat oven to 350 degrees. Grease an 8-inch square baking dish with 2 teaspoons of the olive oil.
Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
Arrange tomato slices in a single layer in the baking dish. Season with salt and pepper. Combine the spinach and parsley, and spread half of it over the tomatoes. Sprinkle the crushed macaroni over the top, and add a final layer of the spinach and parsley. Spread the diced tomatoes over all of the ingredients. Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until the macaroni is tender.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #main-dish #beans #pasta #vegetables #oven #easy #european #vegetarian #dietary #one-dish-meal #low-sodium #low-cholesterol #comfort-food #inexpensive #healthy-2 #low-in-something #pasta-rice-and-grains #elbow-macaroni #taste-mood #equipment #presentation #served-hot