Baked Pasta with Spring Veggies
Baked Pasta with Spring Veggies is a wonderful amalgamation of tender penne, vibrant seasonal vegetables, and a creamy, decadent sauce. The crispness of asparagus and the freshness of zucchini, all enveloped in melted cheese, creates a delightful comfort dish perfect for family gatherings or a cozy weeknight dinner. With its hearty layers and vibrant colors, this dish captures the essence of spring on your dinner table.
I stumbled upon this recipe during one of those moments when I was unsure what to make for dinner but craved something hearty yet light. After several tries, Baked Pasta with Spring Veggies became a staple in my home. The combination of creamy and comforting textures from the pasta and cheese, coupled with the fresh crunch of those springtime veggies, always hits the right spot. Plus, it’s an economical dish that can feed a crowd without straining the budget, which is a huge win in my book. I can’t wait for you to try it too!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 75 minutes in total, this dish comes together seamlessly, making weeknight dinners a breeze.
- Irresistible Flavor: The creamy cheese sauce harmonizes beautifully with the fresh veggies, creating a deliciously satisfying meal.
- Eye-Catching Appeal: The beautiful mix of colors makes this pasta dish not just tasty but a feast for the eyes.
- Flexible Serving: Whether it’s a casual family dinner or a social gathering, this dish fits the occasion perfectly.
- Diet-Friendly Options: Easy to make vegetarian and adaptable for gluten-free pasta if desired.
Ingredients You’ll Need
- Nonstick cooking spray: Prevents the pasta from sticking to the casserole dish.
- 8 oz. penne pasta (uncooked): The ideal shape for holding onto the creamy sauce; can substitute with any pasta of your choice.
- 1 Tbsp vegetable oil: Used for sautéing veggies; olive oil works as a great alternative.
- ½ onion (small diced, 155g, 1 cup): Provides a fragrant base; yellow or white onions are best.
- 1 zucchini (190g, 2 cups, half moons): Adds freshness and a mild flavor; can replace with summer squash.
- ½ bunch asparagus (trimmed & cut 1-inch, about 10 stalks, 160g): Perfect for spring, bringing a delightful crunch; frozen asparagus can be used in a pinch.
- 1 tsp salt: Enhances the taste of the dish; use kosher salt for best results.
- ½ tsp black pepper (freshly cracked): A dash adds warmth; adjust to taste.
- 2 Tbsp butter: Essential for creating a rich, creamy sauce; try using coconut oil for a dairy-free version.
- ¼ cup all-purpose flour (35g): Thickens the sauce; whole wheat flour can be a healthier choice.
- 1 cup milk: Combines beautifully with the flour and butter for a luscious base; any milk works, including nondairy alternatives.
- 1 cup vegetable broth: Infuses flavor into the sauce; chicken broth can be used for a meatier taste.
- 1 tsp garlic powder: Adds depth; fresh minced garlic can be swapped if preferred.
- ½ tsp dried basil: Gives an aromatic and herbal flavor; fresh basil can be used if available.
- ½ tsp dried oregano: Complements the other flavors; dried Italian seasoning works too.
- ⅓ cup frozen spinach (thawed and pressed, 80g): Adds nutrients and a lovely green color; fresh spinach can be substituted.
- 4 oz. cream cheese (cubed): Contributes to the creamy texture; for a lighter version, use low-fat cream cheese.
- 1 ½ cup mozzarella cheese (shredded, 150g): The star of the crown, bubbling and melted; feel free to mix in other cheeses for flavor variety.
How to Make Baked Pasta with Spring Veggies
- Preheat and Prepare Casserole Dish: Preheat the oven to 375°F (190°C). Grease a 9×10” casserole dish with nonstick cooking spray and set aside for later.
- Cook the Pasta: In a medium-sized pot, bring water to a rolling boil. Add the 8 oz. penne pasta and cook for about 10 minutes, just until tender. Drain the pasta in a colander and allow it to cool slightly.
- Sauté the Vegetables: While the pasta is cooking, heat the 1 Tbsp vegetable oil in a large skillet over medium heat. Add the diced onion, zucchini, asparagus, 1 tsp salt, and ½ tsp black pepper. Sauté for 5 minutes, stirring occasionally until the vegetables are tender and fragrant.
- Make the Roux: Push the vegetables to one side of the skillet and add the 2 Tbsp of butter. Allow it to melt, then sprinkle in the ¼ cup flour. Cook for about 1 minute, continuously stirring to form a roux.
- Add Liquids to Thicken: Gradually pour in 1 cup milk while stirring to avoid lumps. Cook until the liquid thickens, about 1-2 minutes.
- Flavor the Sauce: Next, add the 1 cup vegetable broth, 1 tsp garlic powder, ½ tsp dried basil, and ½ tsp dried oregano. Stir until thickened, about 2 minutes more.
- Incorporate Spinach and Cheese: Mix in the ⅓ cup thawed spinach and 4 oz. cubed cream cheese. Stir until the cheese melts and the mixture becomes creamy, which should take about 2 minutes.
- Combine with Pasta: Gently fold in the cooked penne pasta, ensuring every piece is coated in that creamy sauce. If your skillet feels too crowded, transfer everything into a large bowl for easier mixing.
- Transfer to Casserole Dish: Pour the pasta and vegetable mixture into the greased 9×10” casserole dish, spreading it out evenly.
- Top with Mozzarella and Bake: Evenly sprinkle the 1 ½ cups shredded mozzarella on top. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and lightly golden. Serve warm and enjoy!
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you prefer to keep it longer, you can freeze it for up to 3 months. To reheat, simply place in the oven at 350°F (175°C) for about 20 minutes, until warmed through. Keep in mind that texture may change slightly upon freezing, but a splash of milk before reheating can help refresh the creaminess.
Chef’s Helpful Tips
- Stir often when making the roux to avoid burning and achieve a smooth texture.
- Ensure the vegetables are cut into uniform pieces for even cooking.
- If your sauce is too thick, add a little more milk or broth until it reaches your desired consistency.
- Feel free to experiment with different cheeses—cheddar or goat cheese can add a delightful twist.
- This dish can be assembled ahead of time. Just bake when ready to serve!
Whether you make this dish for a family dinner or potluck, Baked Pasta with Spring Veggies is sure to please everyone at the table. The rich flavors of cream cheese and mozzarella pair perfectly with the crunch of seasonal vegetables, making each bite a truly satisfying experience. Don’t hesitate to tweak the ingredients—perhaps add more of your favorite veggies or a sprinkle of fresh herbs before baking. The possibilities are endless, and the joy it brings is guaranteed. Enjoy every savory bite!
Recipe FAQs
Can I use whole wheat pasta?
What can I substitute for cream cheese?
Can I add more veggies?
How do I make it gluten-free?
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Baked Pasta with Spring Veggies
Baked Pasta with Spring Veggies is a delightful dish featuring seasonal vegetables and creamy cheese, perfect for a quick dinner that’s both comforting and nutritious.
- Prep Time 15 minutes
- Cook Time 60 minutes
- Yield 6 servings 1x
Ingredients
- nonstick cooking spray
- 8 oz. penne pasta (uncooked)
- 1 Tbsp vegetable oil
- ½ onion (small diced)
- 1 zucchini (half moons)
- ½ bunch asparagus (trimmed & cut 1-inch)
- 1 tsp salt
- ½ tsp black pepper (freshly cracked)
- 2 Tbsp butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup vegetable broth
- 1 tsp garlic powder
- ½ tsp dried basil
- ½ tsp dried oregano
- ⅓ cup frozen spinach (thawed and pressed)
- 4 oz. cream cheese (cubed)
- 1 ½ cup mozzarella cheese (shredded)
Instructions
- Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9×10” casserole dish with nonstick cooking spray.
- Bring a medium-sized pot of water to a boil. Once boiling, add the pasta and cook for about 10 minutes until tender. Drain and cool the pasta in a colander, set aside.
- In a large skillet over medium heat, add the oil, onions, zucchini, asparagus, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Push the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.
- Add the milk and cook until the liquid has thickened, around 1-2 minutes.
- Then add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.
- Add the spinach and cream cheese and stir until melted, about 2 minutes.
- Add the pasta to the skillet and mix until combined. If too small, transfer to a large bowl to combine.
- Transfer the mixture into the casserole dish and spread evenly.
- Top with mozzarella. Bake uncovered for 25-30 minutes. Enjoy!
Notes
Make sure to grease the casserole dish to prevent sticking.
Feel free to substitute other vegetables based on your preference or what’s in season.
This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
