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.

HOW TO MAKE CHEESY GARDEN PATCH SPAGHETTI BAKE:

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.

Some other delicious Italian Recipes:
Spicy Sausage Spinach Stuffed Shells
Sausage-Spinach Lasagna Roll-ups

This recipe was shared on Weekend Potluck @ Sweet Little Bluebird

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CHEESY GARDEN PATCH SPAGHETTI BAKE

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.

Course Main Course, Pasta/Pizza

Cuisine Italian

Keyword Spaghetti Bake, Garden Fresh Pasta Bake

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 500kcal

Author pamelashank2015

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion chopped
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1 1/2 cups fresh mushroom slices
• 3 garlic cloves minced
• 1 small zucchini chopped
• 1 cup broccoli florets
• 1 egg
• 1/2 cup Italian blend shredded cheese
• 1/2 cup mascarpone cheese room temperature
• 2 Tablespoons butter melted
• 1/2 lb thin spaghetti
• jalapeno slices or black olives optional
• 2 cups shredded mozzarella cheese
• fresh basil leaves for garnish
• cherry tomatoes halved for garnish

Instructions

• Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish.
• Heat the oil in a large dutch oven. Add the onions, peppers, mushrooms, garlic, zucchini, and broccoli. Sautee vegetables 6 minutes.
• In a large mixing bowl, stir together the egg, italian blend cheese, mascarpone cheese, and butter.
• Bring a large saucepan of salted water to a boil. Break the spaghetti into half, add to the water and cook for 10 minutes. Drain water. Add spaghetti to the bowl with egg and cheese, toss to coat the spaghetti.
• Spread 1/2 cup pasta sauce on the bottom of baking dish. Add spaghetti to dish. Top with the sautéed vegetables. Pour remaining pasta sauce over the vegetables/spaghetti. Sprinkle mozzarella cheese over the sauce.
• Bake for 30-35 minutes or until cheese is melted and mixture is bubbly.
• Cut into squares and serve warm.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.