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<\/p>\nI love my veggies, so I created this Baked Pasta with Spring Vegetables, which is cozy yet fresh. It showcases the best of the season and turns them into an unforgettable dinner full of surprising flavors. This pasta bake is loaded with everything green and delicious. I\u2019m talking tender asparagus, juicy zucchini, and frozen spinach, all wrapped in a creamy herb sauce that keeps every bite rich and comforting. It\u2019s a great budget-friendly way to make the most of spring produce and<\/em> stretch a modest amount of pasta into a satisfying meal for 6!<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nCheesy Baked Pasta and Spring Vegetables<\/h2>\n Like my gnocchi with spring vegetables, this recipe makes the most of spring veggies, but here everything gets tucked into a rich cream sauce and baked until bubbly and golden. I start by saut\u00e9ing onion, zucchini, and asparagus just enough to take off the raw edge while still keeping a little bite, which is important in a baked pasta like this so they don\u2019t get mushy in the oven. Then I fold them into a velvety, almost decadent homemade cream sauce (which is built in the same skillet with butter, flour, broth, milk, herbs, and cream cheese!). A big layer of mozzarella on top seals the deal, and after a trip into the oven, it comes out bubbling and gooey with golden cheesy edges. I just LOVE this easy pasta bake recipe because it\u2019s simple and comforting, but the vegetables keep it feeling colorful and springy.<\/p>\n
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\nUse the pasta you have.<\/strong> I had penne on hand, so that\u2019s what I used for this casserole. Other pasta shapes work great here, too! Ziti, rigatoni, rotini, shells, and cavatappi are all good options because they catch the creamy sauce and keep their texture well in the oven. Whole wheat pasta or other alternatives are also fine. Just cook your chosen pasta according to the package directions, since timing can vary from one type of pasta to another.<\/li>\nDon\u2019t overcook the pasta.<\/strong> I only boil the pasta until just tender because it\u2019ll keep cooking as the casserole bakes. That helps it stay pleasantly firm, rather than turning too soft or mushy when it comes out of the oven!<\/li>\nCook the roux for a minute.<\/strong> The butter and flour create a roux, which is what thickens the sauce and gives the filling a creamy consistency. Letting it cook for about a minute helps get rid of any raw flour taste before you add the milk.<\/li>\nWhisk the milk in well and give the sauce time.<\/strong> I like to whisk the milk really well into the roux so the sauce starts out smooth and lump-free. Keep the heat at medium so the milk doesn\u2019t scorch on the bottom of the pan, then let it simmer until it thickens. If it looks a little thin at first, don\u2019t panic. Sometimes it just needs another minute over the heat to thicken!<\/li>\nAdd your favorite seasonings.<\/strong> To lean into the spring flavors, I season my baked pasta with spring veggies using salt, pepper, garlic powder, dried basil, and dried oregano. You can also add onion powder, paprika, dried thyme, or other spices and herbs to your taste.<\/li>\nBake just until hot and bubbly.<\/strong> This vegetable baked pasta only needs about 25-30 minutes in the oven, which is just enough time to heat everything through, melt the cheese, and let the sauce settle into the pasta. You\u2019re looking for melted cheese on top (yum!!) and bubbling edges around the sides of the dish.<\/li>\nBroil for extra color, if you want it.<\/strong> My pasta casserole didn\u2019t need it, but if you want a little more color on top of yours, you can broil it for 1-2 minutes at the end. Just keep a close eye on it so the cheese doesn\u2019t burn!<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nBaked Pasta with Spring Veggies<\/h2>\n <\/span>Cost <\/span>$6.28 recipe \/ $1.05 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis Baked Pasta with Spring Veggies is a cozy, creamy pasta bake loaded with asparagus, zucchini, spinach, and melty mozzarella for an easy spring dinner.<\/span><\/p>\n<\/p><\/div>\n\n
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\n\u25a2 <\/span><\/label><\/span>nonstick cooking spray<\/span> ($0.01)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>8<\/span> oz.<\/span> <\/span> penne pasta<\/span> (uncooked, $0.49*)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> vegetable oil<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> <\/span> onion<\/span> (small diced, (155g, 1 cup) $0.30)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> zucchini<\/span> (half moons, (190g, 2 cups) $0.54)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> bunch<\/span> <\/span> asparagus<\/span> (trimmed & cut 1-inch (about 10 stalks, 160g) $1.76)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> salt<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> black pepper<\/span> (freshly cracked, $0.08)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> butter<\/span> ($0.23)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> cup<\/span> <\/span> all-purpose flour<\/span> (35g, $0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> milk<\/span> ($0.22)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> vegetable broth<\/span> ($0.13**)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> garlic powder<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> dried basil<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> dried oregano<\/span> ($0.01)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u2153<\/span> cup<\/span> <\/span> frozen spinach<\/span> (thawed and pressed, (80g) $0.30***)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> oz.<\/span> <\/span> cream cheese<\/span> (cubed, $0.74)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> cup<\/span> <\/span> mozzarella cheese<\/span> (shredded, (150g) $1.27****)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prepare all ingredients. Preheat the oven to 375\u00b0F and grease a 9\u00d710\u201d casserole dish with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nBring 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.<\/span><\/p>\n<\/li>\n\nWhile 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.<\/p>\n<\/li>\n
\nPush the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.<\/p>\n<\/li>\n
\nAdd the milk and cook until the liquid has thickened, about 1-2 minutes.<\/p>\n<\/li>\n
\nThen add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.<\/p>\n<\/li>\n
\nAdd the spinach and cream cheese and stir until the cheese is melted, for about 2 minutes.<\/p>\n<\/li>\n
\nAdd the pasta to the skillet and carefully mix until combined. (If your skillet is too small, place everything in a large bowl to combine.)<\/p>\n<\/li>\n
\nTransfer the mixture into the 9\u00d710\u201d casserole dish and spread evenly.<\/p>\n<\/li>\n
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