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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Renee's Pasta-Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions