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Meatless Monday: Baked Pasta with Vegetables
by Original Author: Kylie Harris, Searcy County | Adapted for Blog: Torrie Smith, Van Buren County
Meatless Monday is ending with one last meal that is delicious, healthy, and can be prepped in less than thirty minutes! Baked pasta with vegetables is a great starter recipe that can be personalized for anyone. The best part is being able to get your vegetables in while eating something that makes you feel like it is way too good to be healthy.
Vegetables hold all those important vitamins and nutrients that help keep our body running right. In this recipe we use squash, zucchini, onions, and bell peppers which can be found at your local farmer’s market. Not there or don’t have time? Frozen works just as well! Not a fan of those vegetables? Never fear! Substitute them for the ones you like. Spinach, mushrooms, and onions is my go-to! Try adding vegetables into your other favorite dishes to liven it up and add a more nutrient.
For more information on nutrition and cooking check out https://www.uaex.edu/life-skills-wellness/food-nutrition/eating-well/snap-ed.aspx
Baked Pasta with Vegetables
- 2 cups dry pasta (elbow macaroni)
- 2 cups low-sodium spaghetti sauce
- 12-ounce bag frozen yellow squash and/or zucchini
- 12-ounce bag frozen peppers and onion blend
- 1 cup shredded, reduced-fat cheese
Preheat oven to 375°F. Boil pasta until fully cooked. Drain. In a large bowl, mix cooked pasta, spaghetti sauce, and vegetables. Pour into 9x13 baking dish. Top with shredded cheese. Bake 45 minutes or until sauce is bubbling.
*Tip: if using fresh vegetables, blanch them by boiling for 3-5 minutes before adding to recipe. *
Yield: 6 servings
Serving size: 1 ½ cups
Calories 249, Fat 5g, Protein 11g, Carbohydrate 41g, Fiber 5g, Sodium 237mg
For more information, contact your local Family and Consumer Sciences Agent at your County Extension Office.