Garden Vegetables Pasta Casserole
A delightful blend of garden vegetables and pasta baked in a creamy, cheesy sauce, perfect for a hearty family meal.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb rotini pasta
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 cups broccoli florets
1 cup baby spinach
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups heavy cream
1/2 cup bread crumbs
Instructions
1. Preheat your oven to 375°F.
2. Cook the rotini pasta according to package instructions, drain, and set aside.
3. In a large skillet over medium heat, add olive oil and sauté onion, garlic, and bell pepper until softened.
4. Add zucchini, cherry tomatoes, broccoli, and spinach, continue to sauté for 5 minutes.
5. Stir in oregano, basil, red pepper flakes, salt, and pepper.
6. In a large bowl, combine cooked pasta, sautéed vegetables, mozzarella, Parmesan, and heavy cream.
7. Transfer the mixture into a greased casserole dish and top with bread crumbs.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave for 2-3 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
