Pasta Primavera Bake
This Pasta Primavera Bake is a perfect #MeatlessMonday casserole. All the flavors of pasta primavera in a baked casserole. YUM!
Okay, #MeatlessMonday was postponed due to the Secret Recipe Club reveal this month. Those fish are crack. Just warning ya…
Yes. There are two kinds of pasta in this picture. It was pantry cooking. I had a bit of this and part of that and decided to buck the trends and combine the two. It didn’t turn out too bad! I was pleasantly surprised. The trick is the timing. I couldn’t have done as well with say shells and the penne. Or even shells and the radiatorre.
You really do have to know the cooking times of your pasta. Not all are cooked in the 9 to 11 minutes that is listed on the box. Sometimes, they take a little longer. But, this experiment came out well and I was two less boxes of partials in the pantry. It’s a win/win!
I have been religiously using Ragu Light Tomato and Basil sauce. I know. It’s jarred sauce. But, honestly, unless I cook and bake 24/7 on the weekends, I have to make some concessions. Jarred sauce is one of them. Besides, since I don’t have a garden, I’d have to use canned tomatoes and well, some might snub that, too.
Yes. I’m a bit on the defensive lately. I think my ‘mones are freaking out, again. *sigh* Lord knows what’s going on with that. I haven’t been “regular” in … well … ever. TMI. I know.
Anyway.
This #MealtessMonday meal was so tasty and filling. YUM! It’s pasta primavera in a casserole. How could you not like this? Pasta, cheese, veggies, YUM! It’s summertime in a tasty casserole.
It came together so easily, too. I used frozen veggies that I thawed, cooked up some quick pasta, threw it into a casserole dish and dinner is served!! I was so excited to have it for lunch, too. It was just so delicious!! Or maybe I was just really hungry. LOL
In any event, this meal is deliciously satisfying and well worth the 20 minutes waiting for the pasta to cook and 40 minutes for it all to bake. Hands on time is so short comparatively. It’s perfect for chores nights or sports nights or nights where you just want to be a vegetable on the couch after a hard day’s work. Honestly, this is just that simple. If you can boil water and turn the oven, you’re golden!
Pasta Primavera Bake
This Pasta Primavera Bake is a perfect #MeatlessMonday casserole. All the flavors of pasta primavera in a baked casserole. YUM!
Ingredients
- 8 ounces pasta
- 2 cups frozen squash, thawed
- 1 cup frozen onion, thawed
- 28 ounces light pasta sauce
- 2 teaspoons Italian seasoning
- 1/2 cup part-skim ricotta cheese
- 2 cups fat free mozzarella cheese
Instructions
- Preheat oven to 400.
- Cook pasta according to package directions omitting salt and fat. Drain and add to a large mixing bowl.
- Combine the squash, onion, pasta sauce, seasoning, ricotta, and 1/2 cup mozzarella cheese with the cooked pasta. Stir well to combine.
- Place the pasta mixture in a casserole dish coated with cooking spray. Bake at 400, covered, for 35 minutes. Remove cover and top with remaining mozzarella cheese. Lightly spray the cheese with cooking spray and bake an additional 10 to 15 minutes or until the cheese is melted and the pasta is bubbly.
- Remove from heat and allow to cool slightly. Serve with a lettuce wedge and garlic bread.
My that looks good! It's a good thing I've ready had lunch, I am drooling a little though. Ha. I'm pinning for later.