Cheesy Veggie Baked Pasta
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 840
- Total Fat
- 41
- Saturated Fat
- 20
- Carbohydrates
- 80
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 41
- Cholesterol
- 105
- Sodium
- 1179
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
Kosher salt and freshly ground black pepper
1 pound dried medium penne
1 cup shredded carrots
1 medium zucchini, cut into 1/2-inch pieces
6 cups baby spinach
1 1/2 cups shredded mozzarella
1 cup grated ricotta salata or Parmesan
1 1/2 cups shredded Italian fontina
Directions
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
- Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.