Garden Vegetables Pasta Casserole

Name: Garden Vegetables Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Looking for a comforting dish that celebrates the bounty of your garden? This Garden Vegetables Pasta Casserole is a delightful blend of fresh veggies and creamy pasta, baked to golden perfection. It's a perfect way to use up those seasonal vegetables in a hearty, satisfying meal.

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Ingredients for Garden Vegetables Pasta Casserole

Starting with the base, rotini pasta gives the casserole a hearty structure and its spirals hold onto the creamy sauce beautifully. Olive oil is used for sautéing the vegetables, imparting a subtle richness. The onion and garlic create a flavorful base, while the bell pepper adds a sweet, crisp bite. Zucchini, cherry tomatoes, and broccoli bring a colorful, nutritious medley to the dish. A handful of baby spinach wilts down to add even more greens. Seasonings like oregano, basil, and a hint of red pepper flakes add depth and a touch of warmth. To tie it all together, mozzarella and Parmesan cheese blend with heavy cream for a rich, creamy sauce. Finally, bread crumbs are sprinkled on top for a satisfying crunch.

Tips & Tricks

If you like a bit more kick, feel free to increase the red pepper flakes.
Use a variety of cheeses for a richer flavor profile—try adding some sharp cheddar or gouda.
For a lighter version, substitute half-and-half for the heavy cream.
Make it gluten-free by using gluten-free pasta and bread crumbs.

Serving Suggestions

This casserole is a meal on its own, but if you're looking to round it out, serve it with a simple green salad dressed with lemon vinaigrette. A crusty loaf of bread on the side is perfect for soaking up any leftover sauce.

Frequently Asked Questions

Can I make this dish ahead of time?: Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time.
What other vegetables can I use?: Feel free to experiment with whatever you have on hand. Mushrooms, asparagus, or eggplant would all be great additions or substitutions.

Garden Vegetables Pasta Casserole Recipe Walkthrough

First things first, preheat your oven to 375°F. While that's warming up, you'll want to get a pot of water boiling for your pasta. Cook the rotini pasta according to the package instructions. Once done, drain it and set it aside for later. Now, grab a large skillet and heat up some olive oil on medium heat. Add in the chopped onion and garlic, along with the bell pepper. Let these cook until they're nice and softened, which should take about five minutes.

Next, toss in the zucchini, cherry tomatoes, broccoli, and spinach. Keep everything moving for another five minutes, until the veggies are tender but still vibrant. Stir in the oregano, basil, red pepper flakes, and season with salt and pepper to taste.

In a large bowl, combine the cooked pasta with your sautéed vegetables. Stir in the mozzarella, Parmesan, and heavy cream until everything is well mixed. Transfer this delicious mixture into a greased casserole dish. Sprinkle the top with bread crumbs to give it that perfect crunchy finish.

Pop the casserole into your preheated oven and bake for 25-30 minutes. You'll know it's ready when the top is golden brown and bubbly. Let it cool slightly before serving.

Why You'll Love This Recipe

Packed with fresh, wholesome vegetables for a nutritious meal.
Easy to customize with whatever veggies you have on hand.
Creamy, cheesy goodness that feels indulgent but includes healthy ingredients.
Perfect for meal prep or feeding a crowd.

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

Step-by-step 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.

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