Beth's Pasta Bake with Veggies Recipe | ENTERTAINING WITH BETH

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

Set the pasta to boil in salted water.

Use any type of cut pasta, about 1 pound.

In a large, oven-safe skillet, add 2 tablespoons of olive oil.

Add 2.5 cups of sliced red onion and season with salt and pepper to taste.

Sauté the onion until it starts to wilt and caramelize, then add 1.5 teaspoons of balsamic vinegar and cook until reduced.

Add 2.5 cups of sliced mushrooms and cook until tender.

Add a full bag of pre-washed spinach and cook until wilted.

If making vegan, drain the pasta, drizzle with olive oil, and top with the sautéed veggies.

For a cheesy version, remove the veggies from the skillet and add 2 tablespoons of butter until melted.

Add 2 tablespoons of flour and cook for about a minute.

Whisk in 2 cups of milk and set on medium-high heat to thicken.

Add 0.25 teaspoons of salt and 2 cloves of minced garlic, stirring until creamy.

Once thickened, add 0.75 cup of Italian blended cheese and stir until melted.

In a large bowl, combine the drained pasta with the cheese sauce and sautéed vegetables, stirring to mix well.

Transfer the mixture back to the skillet and top with an additional 0.75 cup of cheese.

Broil in the oven until the cheese is melted and golden brown.

Garnish with fresh thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens