One of my favorite things to make for a cozy night in is a comforting pasta dish that's packed with delicious vegetables. Recently, I stumbled upon two incredible recipes that I just had to share with all of you: Cheesy Vegetarian Spaghetti Squash Casserole and Easy Vegetable Loaded Baked Pasta.
Cheesy Vegetarian Spaghetti Squash Casserole
If you're looking for a healthy alternative to traditional lasagna, this Cheesy Vegetarian Spaghetti Squash Casserole recipe is an absolute must-try. It's loaded with fresh veggies and made with a creamy, dreamy cheese sauce that will leave you licking your plate clean.
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 small bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 375°F.
- Cut spaghetti squash in half and scoop out seeds. Place both halves cut-side down in a baking dish and bake until tender, about 40-45 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 2-3 minutes, or until onion is translucent.
- Add zucchini, bell pepper, and mushrooms to the skillet and sauté until veggies are tender, about 5-7 minutes.
- Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper to the skillet. Simmer for 10-15 minutes, or until sauce has thickened.
- Once spaghetti squash is done, use a fork to scrape squash into spaghetti-like strands. Transfer spaghetti squash strands to the skillet with the veggie-tomato sauce and stir to combine.
- Transfer mixture to a greased 9x9-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Easy Vegetable Loaded Baked Pasta
If you're in the mood for a classic baked pasta dish, you'll love this Easy Vegetable Loaded Baked Pasta recipe. It's hearty, flavorful, and oh-so-satisfying!
Ingredients:
- 16 oz pasta, any shape
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small eggplant, diced
- 1 cup cherry tomatoes, halved
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat oven to 375°F.
- Cook pasta according to package instructions. Drain pasta and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 2-3 minutes, or until onion is translucent.
- Add zucchini, yellow squash, and eggplant to the skillet and sauté until veggies are tender, about 5-7 minutes.
- Add cherry tomatoes, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper to the skillet. Simmer for 10-15 minutes, or until sauce has thickened.
- Once pasta is done, add it to the veggie-tomato sauce and stir to combine.
- Transfer mixture to a greased 9x13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Serve these dishes with a side salad, some garlic bread, and a glass of your favorite wine for the ultimate Italian-inspired meal. Buon appetito!
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