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  • Veggie and Pasta al Forno

    2 votes
    Veggie and Pasta al Forno
    Publisher of The Gourmet Goddess
    by CJ Weiss
    139 recipes
    >

    Ingredients

    • 3 cups cooked medium pasta such as penne, fusilli, bowties or wagon wheels
    • 3 cups cooked and chopped veggies. I used broccoli, cauliflower and green onion
    • 4 cups shredded 3 cheese mix. I used swiss, cheddar and mozza (use light were possible!)
    • 1 tsp salt
    • 2 tsp garlic powder
    • 1/2 - 3/4 cup light sour cream
    • 3/4 cup bread crumbs

    Directions

    Veggie and Pasta al Forno

    I made this recipe a while ago and was just eating the frozen leftovers. It's so daggon tasty (and I have the notes from when I made it) that I thought I'd share. It was based on leftover cooked pasta. I always make too much pasta so I freeze what I don't need and then I have it when I want to make a casserole!

    This is a great recipe to make before the holidays and have ready to pull out of the freezer on a night you don't feel like cooking or when you have guests over (planned or drop ins!). I got 6 plus servings out of this but some were more lunch size than dinner size. Make double and you'll have a spare dinner ready to go when you need it most.

    Veggie and Pasta al Forno

    Serves 4 -6

    Ingredients:

    cooking spray.

    Instructions:

    Preheat oven to 350

    Spray a casserole dish with cooking spray, use one big dish or individual ones

    Mix together the pasta, veggies, cheese, salt, garlic powder and sour cream.

    Pour into casserole dish or dishes

    Sprinkle with bread crumbs and spray the crumbs with cooking spray

    Bake until bubbly, about 30 - 40 minutes.

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