This Baked Pasta with Spring Veggies is a cozy, creamy pasta bake loaded with asparagus, zucchini, spinach, and melty mozzarella for an easy spring dinner.
Instructions
1
Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10” casserole dish with nonstick cooking spray and set aside.
2
Bring a medium-sized pot of water to a boil. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set it aside for later.
3
While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, zucchini, asparagus, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4
Push the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.
5
Add the milk and cook until the liquid has thickened, about 1-2 minutes.
6
Then add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.
7
Add the spinach and cream cheese and stir until the cheese is melted, for about 2 minutes.
8
Add the pasta to the skillet and carefully mix until combined. (If your skillet is too small, place everything in a large bowl to combine.)
9
Transfer the mixture into the 9x10” casserole dish and spread evenly.
10
Top evenly with the mozzarella. Bake, uncovered, in the oven for 25-30 minutes. Enjoy!
