Veggie Pasta Bake - Recipe by Laura Vitale - Laura in the Kitchen Episode 144

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and provides similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from rice

Whole wheat pasta adds fiber while rice pasta is often cheaper.

Fill a big pot with water, add a generous sprinkling of salt, and bring it to a boil for the pasta.

Add the starchy pasta to the boiling water and cook until al dente, about 8-10 minutes.

In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat; add garlic and cook for about 1 minute until fragrant.

Add chopped zucchini and sliced mushrooms to the skillet; season with salt and pepper, and cook for about 8-10 minutes until the vegetables are browned but still have texture.

Grate mozzarella cheese from a block using a box grater, reserving half for later.

After the vegetables are cooked, drain the pasta and return it to the pot to dry.

Add the sautéed vegetables to the pot with pasta; stir in fresh spinach until just wilted.

Add about 3.5 to 4 cups of béchamel sauce to the pasta and vegetables; stir until combined.

Transfer the mixture to a casserole dish, leveling it out for even cheese coverage on top.

Drizzle remaining béchamel sauce over the top and sprinkle with remaining grated mozzarella cheese.

Place the casserole dish under a preheated broiler for a couple of minutes, watching closely to avoid burning, until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens