Baked Macaroni With Vegetables Recipe

Name: Baked Macaroni With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barilla plus pasta (Elbows, Penne or Rotini); 1 zucchini, cut into 1/2 inch cubes; 1 small eggplant, cut into 1/2 inch cubes; 1 bell pepper, diced; 1 onion, diced; 2 garlic cloves, minced; 2 tablespoons whole wheat flour; 2 cups chicken broth; 1 (14 1/2 ounce) can Italian-style stewed tomatoes; 1 egg, beaten; parmesan cheese

Servings: persons

1 cup barilla plus pasta (Elbows, Penne or Rotini)
1 zucchini, cut into 1/2 inch cubes
1 small eggplant, cut into 1/2 inch cubes
1 bell pepper, diced
1 onion, diced
2 garlic cloves, minced
2 tablespoons whole wheat flour
2 cups chicken broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 egg, beaten
parmesan cheese

1
Preheat oven to 350 degrees.
2
Cook pasta according to directions on box.
3
Heat a large skillet and spray with olive oil cooking spray.
4
Add vegetables (including garlic) and saute until tender.
5
Stir in flour.
6
Add chicken broth and stewed tomatoes.
7
Cook until thickened.
8
When pasta is done, drain and return to pan.
9
Stir beaten egg into pasta.
10
Mix pasta and egg mixture with vegetable mixture.
11
Turn into a casserole dish that has been sprayed with cooking spray.
12
Sprinkle top with parmesan cheese.
13
Bake for about 30/35 minutes.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup barilla plus pasta (Elbows, Penne or Rotini), 1 zucchini, cut into 1/2 inch cubes, 1 small eggplant, cut into 1/2 inch cubes, 1 bell pepper, diced, and more.

Yes, Baked Macaroni With Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Macaroni With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions