Vegetable Pasta Bake

• 분량: 5 servings
• 활동 시간: 15 minutes
• 총 시간: 45 minutes

재료

2 Tbsp. extra-virgin olive oil

1 red bell pepper, cut into 1/2-inch pieces

8 oz. sliced cremini mushrooms

1 small diced zucchini

3 garlic cloves, minced

1/2 tsp. fennel seeds, coarsely crushed (optional)

Pinch of crushed red pepper flakes

4 oz. fresh baby spinach or chopped kale

3/4 tsp. kosher salt

2 1/2 cups water

1 (24 to 26-oz.) jar marinara or tomato-basil sauce (I recommend Rao's brand)

1 lb. dried pasta, such as shellbows or farfalle

8 oz. (about 1 cup) ricotta cheese (part skim or whole-milk)

1 1/4 cup shredded mozzarella cheese

Fresh torn basil for garnish

방향

Preheat oven to 425ºF. Heat oil in a 12-inch oven-safe skillet over medium. Add bell pepper , zucchini , and mushrooms; cook until tender, about 7 to 8 minutes. Stir in garlic, red pepper flakes, and fennel seeds (if using), and cook another 1 to 2 minutes. Add spinach and cook until wilted, stirring often, about 1 to 2 minutes. Season vegetables with 1/4 tsp. salt.

Add water, marinara sauce, and remaining 1/2 tsp. salt; increase heat to bring mixture to a simmer. Once simmering, sir in pasta, and continue to simmer for 2 minutes, stirring often to make sure pasta doesn’t stick to the bottom of the pan.

Cover with foil and transfer pan to the oven. (If your pan is not oven-safe, transfer to a 9x13-inch baking dish.) Bake for 12 minutes. Remove foil, and stir in 1/2 cup of shredded mozzarella. Nestle in dollops of ricotta cheese, and scatter remaining 3/4 cup mozzarella overtop. Place back in the oven, uncovered, for 7 to 10 more minutes (cook time will largely depend on type of noodle you're using - check at 7 for doneness), until the cheese is melted and pasta is al dente. Remove from oven and let cool slightly before serving. Garnish with fresh torn basil.

영양 정보

• 1회 제공량: 2 cups
• 칼로리: 490 kcal
• 지방 전체: 24 g
• 포화 지방: 10 g
• 나트륨: 854 mg
• 탄수화물 전체: 67 g
• 식이섬유: 4 g
• 총 당류: 9 g
• 단백질: 29 g