Baked Pasta with Spring Veggies
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
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Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10” casserole dish with nonstick cooking spray and set aside.
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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.
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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.
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Push the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.
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Add the milk and cook until the liquid has thickened, about 1-2 minutes.
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Then add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.
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Add the spinach and cream cheese and stir until the cheese is melted, for about 2 minutes.
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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.)
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Transfer the mixture into the 9x10” casserole dish and spread evenly.
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Top evenly with the mozzarella. Bake, uncovered, in the oven for 25-30 minutes. Enjoy!
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