This Cheesy Garden Patch Spaghetti Bake will satisfy your craving for pasta as well as help to use some of the wonderful garden vegetables available this time of year.
I created this recipe several years ago but have not made it recently. I have wonderful files filled with recipes that I created and tested. My husband and I have a standing joke about this. I make something, he tries it, and if he likes it…I file it. He is always saying to me, “why don’t you ever make that..recipe?…I really liked it…I suppose it is in a file!” This past week, I was going through my files to do some updating and ran across Cheesy Garden Patch Spaghetti Bake. That was one he liked, so I pulled it out of the files to fix for dinner.
This recipe can be very versatile. Feel free to use any combination of veggies you have available. I usually add broccoli to this but did not have it today.
Assemble your ingredients.
In a large dutch oven, heat the oil. Add onions, peppers, mushrooms, zucchini, and garlic. Sautee 6 minutes.
Remove from pan to a bowl; set aside.
Combine egg, mascarpone cheese, butter, and cheese blend in a large bowl.
Cook spaghetti as directed. Drain water.
Add spaghetti to bowl with the cheeses, egg, and butter. Stir to toss all ingredients together.
Spread 1 cup pasta sauce into baking dish.
Place spaghetti in dish.
Top with veggies.
Pour remaining pasta sauce over veggies and spaghetti. Add the jalapeno slices or olives if desired.
Sprinkle mozzarella cheese over sauce.
Bake until bubbly and cheese is melted.
Garnish with fresh basil and tomatoes.
Cut into squares and serve warm. Serve Cheesy Garden Patch Spaghetti Bake with a salad and garlic bread to complete the meal.
This recipe was shared on Weekend Potluck @ Sweet Little Bluebird