Creamy Vegetable Garden Casserole
A delightful oven-baked casserole featuring zucchini, bell peppers, cherry tomatoes, and a creamy filling, perfect for a comforting meal.
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.
Notes
Warm dairy gently, add a splash of milk or pasta water if it becomes too thick. Keep pasta slightly firm before baking and reserve some cheese for the topping. Cook watery vegetables before assembly to prevent the casserole from becoming watery. Assemble components ahead and refrigerate to ease assembly later.