Creamy Vegetable Garden Casserole
Creamy Vegetable Garden Casserole
Creamy Vegetable Garden Casserole combines zucchini, bell peppers, cherry tomatoes in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Zucchini — 2 medium, sliced
- Bell peppers — 1 large, diced
- Cherry tomatoes — 1 cup, halved
- Yellow squash — 2 medium, sliced
- Penne — 12 oz dry
- Ricotta — 1 cup
- Parmesan — 1/2 cup, grated
- Mozzarella — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F.
- Chop up your vegetables and roast them until they’re tender and a bit golden.
- In a large bowl, mix the roasted vegetables with the cooked penne and ricotta until everything is combined.
- Transfer the mixture into a baking dish, sprinkle the top with mozzarella, and pop it in the oven. Bake for about 20 minutes, or until the cheese is bubbly and golden.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Vegetable Garden Casserole
Ingredients
Vegetables
- 2 medium Zucchini, sliced
- 1 large Bell peppers, diced
- 1 cup Cherry tomatoes, halved
- 2 medium Yellow squash, sliced
Pasta and Dairy
- 12 oz Penne, dry Cook the pasta until 1-2 minutes short of package time.
- 1 cup Ricotta
- 1/2 cup Parmesan, grated
- 1 1/2 cups Mozzarella, shredded or thinly sliced
Seasoning
- Salt, to taste Add after adding sauces and cheese.
Instructions
Preparation
- Preheat your oven to 375°F.
- Chop up your vegetables and roast them until tender and slightly golden.
- In a large bowl, mix the roasted vegetables with the cooked penne and ricotta until well combined.
Baking
- Transfer the mixture into a 9-by-13-inch baking dish and sprinkle the top with mozzarella.
- Bake for about 20 minutes, or until the cheese is bubbly and golden.
- Continue baking as necessary until the center is hot and edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Allow to rest for 5 minutes before serving.
