Renee's Pasta-Vegetable Bake Recipe

Name: Renee's Pasta-Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pasta, fettuccine or linguine, broken in half, cooked and drained, cooled (not refrigerated); 1/2 medium yellow onion thinly sliced; 2 cloves garlic crushed; 1 whole eggs beaten; 1/2 pound ricotta cheese part-skim, or cottage cheese (small curd); 1/4 cup basil fresh, chopped; 1/4 cup italian parsley fresh, chopped; 1 teaspoon kosher salt or to taste; 1/4 teaspoon black pepper or to taste, freshly ground; 1 medium zucchini or summer squash, sliced and blanched for 2 minutes; 2 large italian plum (roma) tomatoes sliced; 8 ounces mozzarella cheese part-skim, shredded; 1/2 cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

1/2 pound pasta, fettuccine or linguine, broken in half, cooked and drained, cooled (not refrigerated)
1/2 medium yellow onion thinly sliced
2 cloves garlic crushed
1 whole eggs beaten
1/2 pound ricotta cheese part-skim, or cottage cheese (small curd)
1/4 cup basil fresh, chopped
1/4 cup italian parsley fresh, chopped
1 teaspoon kosher salt or to taste
1/4 teaspoon black pepper or to taste, freshly ground
1 medium zucchini or summer squash, sliced and blanched for 2 minutes
2 large italian plum (roma) tomatoes sliced
8 ounces mozzarella cheese part-skim, shredded
1/2 cup parmesan, parmigiano-reggiano cheese, grated

1
Spray 8 x 8-inch casserole dish with vegetable cooking spray or grease with olive oil.
2
In a skillet, saute onion and garlic until soft in a little olive oil.
3
Toss with the cooked pasta.
4
Add and toss with the herbs, salt, pepper, a little (about 2 tsp.)
5
of the Parmesan cheese, all the ricotta, and beaten egg.
6
Toss well together.
7
Spread and press down half of the mixture in the prepared casserole dish.
8
Layer with half the tomato slices and zucchini.
9
Sprinkle with half of the Parmesan and mozzarella.
10
Repeat the process again.
11
Cover dish with foil and bake in a preheated 350F (180C) oven for 35 minutes.
12
Uncover and bake another 5 to 10 minutes, until cheese in oozy and light golden brown.
13
Let cool for 5 to 10 minutes before cutting into squares like lasagna.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 pound pasta, fettuccine or linguine, broken in half, cooked and drained, cooled (not refrigerated), 1/2 medium yellow onion thinly sliced, 2 cloves garlic crushed, 1 whole eggs beaten, and more.

Yes, Renee's Pasta-Vegetable Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Renee's Pasta-Vegetable Bake

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