This Baked Veggie Macaroni is a great dish to make as a side dish (for a crowd) or as a vegetarian main course. I have a feeling this is going to be my lunch this week. It makes a ton! I even used only 3/4 lb. Instead of the full 1 lb. The original recipe called for. This is not a typical cheesy macaroni. The cheese is cubed then stirred in. I love how it melts while it cooks and you get little pockets of cheese in the noodles. Yummy! The veggies are so good and so good for you! This is simple to put together. Take the time while it’s baking to get the kitchen clean. Double duty on a weeknight is a must!
Baked Veggie Macaroni Recipe:
Baked Veggie Macaroni Ingredients:
3/4 lb. elbow macaroni pasta (I used 3/4 box Smart Taste)
2 tablespoons extra virgin olive oil
1/2 lb. white mushrooms or baby bella
1 onion, finely chopped
1 14.5-oz. can diced tomatoes
1 10-oz. package frozen spinach, thawed and drained
1/2 cup breadcrumbs
1/2 cup parmesan cheese, plus 2/3 cup
2 tablespoons butter, softened, plus 2 tablespoons (feel free to use less)
2 cups mozzarella cheese, cubed (I used 12 oz. Monterrey Jack)
How To Make Baked Veggie Macaroni:
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 7-8 minutes. Drain pasta and return to pot (off of the heat).
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender, and the onion is golden about 7 minutes. Add the tomatoes and spinach. Stir to combine and cook until heated through, about 5 minutes; remove from heat.
In a small bowl, mix the breadcrumbs and 1/2 cup parmesan cheese. Spread the softened butter in a 9 X 13-inch baking dish and sprinkle half of the bread crumb mixture in the dish to coat.
In the pasta pot combine the vegetable mixture with the cooked macaroni, cubed mozzarella and the remaining parmesan cheese. Spoon into prepared baking dish. Top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until top is golden brown, about 30-40 minutes.
Enjoy!
(adapted from Giada De Laurentiis)
Baked Veggie Macaroni
Ingredients
- 3/4 lb. elbow macaroni pasta (I used 3/4 box Smart Taste)
- 2 tablespoons extra virgin olive oil
- 1/2 lb. white mushrooms or baby bella
- 1 onion, finely chopped
- 1 14.5-oz. can diced tomatoes
- 1 10-oz. package frozen spinach, thawed and drained
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese, plus 2/3 cup
- 2 tablespoons butter, softened, plus 2 tablespoons (feel free to use less)
- 2 cups mozzarella cheese, cubed (I used 12 oz. Monterrey Jack)
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 7-8 minutes. Drain pasta and return to pot (off of the heat).
- In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender, and the onion is golden about 7 minutes. Add the tomatoes and spinach. Stir to combine and cook until heated through, about 5 minutes; remove from heat.
- In a small bowl, mix the breadcrumbs and 1/2 cup parmesan cheese. Spread the softened butter in a 9 X 13-inch baking dish and sprinkle half of the bread crumb mixture in the dish to coat.
- In the pasta pot combine the vegetable mixture with the cooked macaroni, cubed mozzarella and the remaining parmesan cheese. Spoon into prepared baking dish. Top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until top is golden brown, about 30-40 minutes.
Nutrition Information:
Amount Per Serving: Calories: 387Total Fat: 34gCarbohydrates: 3gProtein: 18g