Baked Pasta with Spring Veggies
This Baked Pasta with Spring Veggies is a cozy, creamy pasta bake loaded with asparagus, zucchini, spinach, and melty mozzarella for an easy spring dinner.
Servings: 6 servings
Calories: 412kcal
Equipment
- Medium Pot
- Colander
- Large 12" skillet
- 9x10 Casserole Dish
Ingredients
- nonstick cooking spray $0.01
- 8 oz. penne pasta uncooked, $0.49*
- 1 Tbsp vegetable oil $0.04
- ½ onion small diced, (155g, 1 cup) $0.30
- 1 zucchini half moons, (190g, 2 cups) $0.54
- ½ bunch asparagus trimmed & cut 1-inch (about 10 stalks, 160g) $1.76
- 1 tsp salt $0.04
- ½ tsp black pepper freshly cracked, $0.08
- 2 Tbsp butter $0.23
- ¼ cup all-purpose flour 35g, $0.04
- 1 cup milk $0.22
- 1 cup vegetable broth $0.13**
- 1 tsp garlic powder $0.04
- ½ tsp dried basil $0.04
- ½ tsp dried oregano $0.01
- ⅓ cup frozen spinach thawed and pressed, (80g) $0.30***
- 4 oz. cream cheese cubed, $0.74
- 1 ½ cup mozzarella cheese shredded, (150g) $1.27****
Instructions
- Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10” casserole dish with nonstick cooking spray and set aside.
- Bring a medium-sized pot of water to a boil. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set it aside for later.
- While the pasta is cooking, 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, about 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 the cheese is melted, for about 2 minutes.
- Add the pasta to the skillet and carefully mix until combined. (If your skillet is too small, place everything in a large bowl to combine.)
- Transfer the mixture into the 9x10” casserole dish and spread evenly.
- Top evenly with the mozzarella. Bake, uncovered, in the oven for 25-30 minutes. Enjoy!
See how we calculate recipe costs here.
Notes
*You can use any shape of pasta you like. Just follow the package directions and cook until just tender!
**I like to use Better Than Bouillon to make broths because it helps to keep costs low, and one pot lasts for ages in the fridge!
***I love using frozen spinach because I always have it on hand. Feel free to use fresh spinach (about 3 oz.) or another leafy green like kale.
****Mozzarella is delicious and flavorful, but you can use other cheeses like provolone, Parmesan, Swiss, or any blend you like.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 41g | Protein: 16g | Fat: 21g | Sodium: 838mg | Fiber: 3g