EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS
This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.
Provided by stephieboo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
- Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.
- Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
- Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
- Bake in the preheated oven until cheese is well melted, about 20 minutes.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 26.5 g, Cholesterol 48.4 mg, Fat 19.7 g, Fiber 6.6 g, Protein 22.8 g, SaturatedFat 9.7 g, Sodium 1282.2 mg, Sugar 11.3 g
ZUCCHINI PASTA BAKE
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
Provided by RUTH GOOCH
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
- Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
- Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
- In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
- Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 37.2 g, Cholesterol 15 mg, Fat 7.9 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 336.1 mg, Sugar 2.4 g
PASTA, ZUCCHINI, TOMATO, CORN BAKE
Make and share this Pasta, Zucchini, Tomato, Corn Bake recipe from Food.com.
Provided by LisaAD
Categories Penne
Time 55m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 400ºF.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
- Williams-Sonoma Kitchen.
ZUCCHINI PASTA BAKE
My husband is a gardener in our family, and I love to create new recipes with produce. I developed this dish during an especially bountiful zucchini harvest.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through.
Nutrition Facts :
CREAMY ZUCCHINI AND SPINACH PASTA BAKE
Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
- Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 13 g
SPICY ZUCCHINI VEGGIE PASTA BAKE
Give your next cheesy pasta bake farmers'-market appeal with a blend of zucchini, mushrooms and fresh red peppers. And garlic. Don't forget the garlic!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add zucchini, mushrooms, peppers and garlic; cook and stir 3 min. Add flour and seasoning; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.
- Drain pasta; return to pan. Add zucchini mixture, spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
- Bake 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
ZUCCHINI PASTA BAKE
When I'm craving lasagna but don't want to go through the extra effort of building it and ensuring it will slice into perfect pieces, this is my go-to. The noodle bundles come out of the pan perfectly, and the zucchini adds a healthy element but blends right in. They're little pillows of heaven!
Provided by Elena Besser
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Use a vegetable peeler to remove long strips of the zucchini lengthwise using a peeler and place on a baking sheet lined with paper towels; you should have about 32 strips of zucchini. Season the zucchini with salt and set aside.
- Combine the ricotta, garlic, 1/2 cup Parmesan, provolone, lemon zest and juice, thyme, 2 teaspoons kosher salt, red pepper flakes, 1/4 cup of the parsley and freshly ground pepper to taste in a medium bowl and mix with a rubber spatula or large spoon.
- Connect two slices of zucchini lengthwise end to end, overlapping them slightly. Place a lasagna noodle on top of one end of the zucchini. Spread 2 tablespoons of cheese mixture onto the noodle. Starting at one end, roll the noodle up, tucking in the remaining zucchini around the noodle to seal it. Repeat with remaining zucchini, noodles and cheese mixture.
- Pour 1 cup tomato sauce over the bottom of a large high-sided ovenproof skillet. Lay the pasta and zucchini bundles on top of the sauce. Top with the remaining tomato sauce and remaining 1/2 cup Parmesan and bake until the top is golden and the sauce is bubbling, 18 to 20 minutes.
- Top with remaining 1/4 cup parsley and serve immediately. Enjoy!
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