Baked Vegetarian Pasta

Baked pasta is an easy way to use up odds and ends in your pantry and fridge. I’ve been on this mission for a while, and my fridge and pantry are finally starting to look empty. That means a trip to the grocery store will be happening when I get back from Florida next week! Am I the only food nerd that gets stoked for grocery shopping? Probably not.

In other news, today is Halloween! I’ll be spending the evening packing for my trip and handing out candy to all the kids in our neighborhood. Nothing too exciting here. The Hubs recently ordered a horse head mask (lord only knows why) on Amazon, and he’s been encouraging me to wear it when I answer the door for the trick or treaters. The mask scares me, so I’m pretty sure it will scare innocent children. Sorry honey, I’m going to pass on the mask. What is everyone else up to tonight? Tricks or treats? I’m just hoping I don’t have any candy leftover. If I do, I’ll be asking for advice on what to do with it next week!

Baked Vegetarian Pasta

1lb box pasta

2 T. Olive oil 

1/2 red onion, diced

1 T. minced garlic

2 serrano chilies, diced

2 c. zucchini, chopped

2 c. eggplant, peeled and chopped

3.5 oz bag of sun-dried tomatoes, chopped

2-14 oz cans diced tomatoes

1 egg, lightly beaten

15 oz container of ricotta cheese

1 T. Gourmet Garden Italian herb blend

6 oz smoked gouda cheese, grated

1/4 c. parmesan, grated

**Note: pretty much any vegetable combination/cheese/pasta will work in this. I had 1/2 a box of penne and 1/2 a box of linguine so I combined them. These just happened to be the veggies/cheeses that I had on hand, so that’s what I used. Feel free to get creative! 

Preheat oven to 375 degrees. Bring a pot of water to a boil. Cook pasta until done, about 9 minutes. Drain and set aside.

In a large skillet heat oil over medium heat. Add onion, garlic, and chilies. Cook until soft and fragrant, about 4 minutes. Add zucchini, eggplant, and sun-dried tomatoes. Continue cooking for another 4 minutes. Add canned tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. 

Meanwhile, in a small bowl, combine egg, ricotta, and Italian seasoning. Set aside

In a 9X13 casserole dish, layer the 1/2 veggie mixture, 1/2 pasta, 1/2 ricotta mixture, and 1/2 smoked gouda. Repeat. Sprinkle parmesan over the top and bake for 30 minutes. 

I hope you all have a safe and fun Halloween! I’m sorry to see another Fun Month go, but I’m looking forward to kicking off the “official” holiday season. Turkey recipes here I come!

Comments

  1. says

    It’s amazing what can accumulate in a pantry when you’re always buying ingredients for new recipes! I love making a big baked pasta like this for an epic clean out. This recipe would also fit well in the Shine Supper Club this month–we’re highlighting one-pot meals. I hope you’ll join us!

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