This is one of my favorite meals for the summer. It incorporates lots of fresh from the garden veggies and gooey cheese. It is definitely a crowd pleaser in my house. This was made last week. You can see the menu here.
Start with all of these fantastic fresh vegetables – 1 ear of corn, 1 red bell pepper, 1 zucchini, 2 medium (or 1 large) tomato, 1 yellow squash.
Cook the corn and cut it off the cobb. Dice up the tomato, red bell pepper and one small onion. Shred or julienne the zucchini and squash. Sautée all the veggies in 1 Tbsp. of olive oil until just soft. Cook a box of your favorite pasta (penne, rigatoni or rotini work best) and reserve some of the pasta water.
Mix the pasta and veggies together. Add 1/4 C. heavy cream, salt and pepper to taste and mix until the cream coats the veggies and pasta. Add some pasta water if it needs to be thickened. Put in an oven safe dish and top with sliced or shredded mozzarella.
Bake at 350 degrees for about 15 minutes or until the cheese begins to bubble. You can sprinkle each serving with parmesan cheese.
Veggie Pasta Bake
1 box rigatoni, penne or rotini pasta, cooked (reserve some pasta water)
1 ear of corn, cooked and cut off cobb
1 large tomato, diced
1 small sweet onion, diced
1/2 red bell pepper, diced
1 zucchini, shredded
1 yellow squash, shredded
1 clove garlic, minced
1 Tbsp. olive oil
1/4 C. heavy cream
sliced or shredded mozzarella
salt and pepper
parmesan cheese (for sprinkling)
Cook pasta according to box instructions and reserve some pasta water. Preheat oven to 350 degrees. In a large pan, heat olive oil over medium heat. Add all veggies and garlic and sautée until just soft. In an oven safe dish, mix together the pasta and veggies. Add the cream, salt and pepper to taste, and mix until all veggies and pasta are thoroughly coated. Add some pasta water to coat if needed. Top with the mozzarella and bake for 15 minutes or until the cheese is nice and bubbly. Sprinkle some parmesan on top when served.