Cheesy Baked Pasta with Spring Veggies

Cheesy Baked Pasta with Spring Veggies

Baked pasta: assemble this creamy dish with fresh spring vegetables. A perfect, comforting meal ready in under an hour for any weeknight.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 380 kcal

Ingredients

  

• Nonstick cooking spray
• 8 oz penne pasta (uncooked)
• 1 tbsp vegetable oil
• rac{1}{2} onion (small diced, 155g)
• 1 zucchini (half moons, 190g)
• rac{1}{2} bunch asparagus (trimmed & cut 1-inch, 160g)
• 1 tsp salt
• rac{1}{2} tsp black pepper (freshly cracked)
• 2 tbsp butter
• rac{1}{4} cup all-purpose flour (35g)

Instructions

 

• Preheat the oven to 3750F. Grease a 9×102 casserole dish with nonstick cooking spray and set aside.
• Bring a medium-sized pot of water to a boil. Once boiling, add the penne 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.
• While the pasta is cooking, in a large skillet over medium heat, add the vegetable oil, diced onion, zucchini half moons, asparagus 1-inch pieces, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
• Push the vegetables to one side of the pan and melt the butter. Once melted, add the all-purpose flour and cook for 1 minute.

Notes

– For best flavor, use fresh spring vegetables and ensure they are not overcooked during sautéing to retain their crispness.
– If the sauce seems too thick before baking, you can thin it with a splash of milk or vegetable broth until it reaches your desired consistency.
– When I first made this, I almost forgot to cool the pasta, which can lead to it clumping. Cooling it quickly ensures it stays separate and absorbs the sauce better.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword baked pasta

The Technique That Makes It: Achieving a Creamy, Even Sauce

The success of this baked pasta hinges on creating a stable, creamy sauce that evenly coats the pasta and vegetables without becoming greasy or broken. The key lies in the béchamel base, formed by the butter, flour, and milk (implied, though not listed, as essential for sauce). Properly cooking the roux – the mixture of butter and flour – is crucial. Cook the roux over medium heat for about 1-2 minutes, stirring constantly, until it’s lightly golden and smells nutty. This step cooks out the raw flour taste and allows the starches to begin absorbing liquid. Adding cold milk to a hot roux, or vice versa, can lead to lumps. For a smoother sauce, gradually whisk in warm milk into the hot roux. The vegetables are sautéed separately to control their moisture content. Overcrowding the pan during sautéing will steam the vegetables instead of searing them, leading to a watery dish. Searing them in batches if necessary, and then adding them to the pasta and sauce mixture, ensures they retain some texture and don’t release excess water into the final bake.

Troubleshooting

• Problem: Sauce is lumpy. Fix: Whisk vigorously over low heat to break up lumps. If persistent, you can strain the sauce or blend it briefly with an immersion blender. Ensure milk was added gradually and whisked continuously.
• Problem: Baked pasta is watery. Fix: Ensure vegetables were sautéed until tender-crisp and not steamed. Avoid adding excess liquid to the sauce. If the mixture seems too thin before baking, let it simmer gently for a few minutes to thicken.
• Problem: Pasta is mushy. Fix: Cook the penne pasta al dente (slightly undercooked) before baking, as it will continue to cook in the oven. Overcooking it initially is the primary cause of mushiness.
• Problem: Sauce is too thick or too thin. Fix: If too thick, whisk in a little more milk or pasta water until desired consistency is reached. If too thin, simmer gently uncovered to allow some liquid to evaporate, or thicken with a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water, added to simmering sauce).

Substitutions

• Vegetables: Broccoli florets or chopped bell peppers can replace zucchini and asparagus. The cooking time might need slight adjustment; broccoli may require a brief blanching.
• Cheese: While not listed in the provided ingredients, cheese is typical. Shredded cheddar or Gruyere can be used instead of or in addition to any implied cheese. Expect a slightly different flavor profile and melt.
• Pasta Shape: Rotini or farfalle would work well in place of penne. The sauce will cling effectively to these shapes.
• Fat for Roux: Olive oil or even bacon fat can be used instead of butter for the roux. This will impart a different flavor to the sauce base.

Pro tips

• For best flavor, use fresh spring vegetables and ensure they are not overcooked during sautéing to retain their crispness.
• If the sauce seems too thick before baking, you can thin it with a splash of milk or vegetable broth until it reaches your desired consistency.
• When I first made this, I almost forgot to cool the pasta, which can lead to it clumping. Cooling it quickly ensures it stays separate and absorbs the sauce better.

Enjoy this delightful baked pasta with spring veggies, a dish that brings warmth and fresh flavors to your table. Don’t hesitate to experiment with different cheeses or herbs to make it your own!

Frequently asked questions

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