Cheesy Garden Patch Spaghetti Bake

This Cheesy Garden Patch Spaghetti Bake is a hearty, comforting pasta dish loaded with fresh garden vegetables and layers of melted cheese. It is the perfect way to use up summer produce while creating a warm, satisfying family meal.

I first created this recipe several years ago, and like many of my recipes, it ended up tucked away in one of my files. My husband and I always laugh about this—if he really loves a dish, I make it once…then file it away! He’s often asking, “Why don’t you ever make that recipe again?”

Well, this week I went digging through those files while updating old posts, and I came across this Cheesy Garden Patch Spaghetti Bake. It was one of his favorites, so I pulled it out and made it for dinner—and it was just as delicious as we remembered.

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:

Ingredients You Will Need

(Full amounts and instructions are in the printable recipe card below.)

• Olive oil
• Onion
• Green bell pepper
• Red bell pepper
• Mushrooms
• Garlic cloves
• Zucchini
• Broccoli florets (optional)
• Egg
• Shredded Italian cheese blend
• Mascarpone cheese
• Butter
• Thin spaghetti
• (24oz) jar pasta sauce
• Jalapeño slices (optional)
• Black olives (optional)
• Mozzarella cheese
• Fresh basil, for garnish
• Cherry tomatoes, for garnish

How To Make Cheesy Garden Patch Spaghetti Bake

1. Preheat oven and spray a baking dish with no stick cooking spray.
2. In a large Dutch oven, heat olive oil. Add onion, peppers, mushrooms, zucchini, and garlic. Sauté for about 5–6 minutes, until vegetables begin to soften.
3. Remove vegetables from the pan and set aside.
4. In a large mixing bowl, combine egg, mascarpone cheese, butter, and shredded Italian cheese blend.
5. Cook spaghetti according to package directions. Drain well.
6. Add the cooked spaghetti to the cheese mixture and toss until well coated.
7. Spread 1 cup of pasta sauce into the bottom of the prepared baking dish.
8. Add the spaghetti mixture to the dish.
9. Top with the sautéed vegetables.
10. Pour the remaining pasta sauce over the top. Add jalapeño slices or black olives if desired.
11. Sprinkle mozzarella cheese evenly over the casserole.
12. Bake until hot and bubbly and the cheese is melted.
13. Garnish with fresh basil and cherry tomatoes before serving.

Serve warm with a fresh salad and garlic bread for a complete meal.

Step by Step Photos

Assemble your ingredients.

In a large Dutch oven, heat the oil.  Add onions, peppers, mushrooms, zucchini, and garlic.  Sautee  6 minutes. 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

Why You Will Love This Cheesy Garden Patch Spaghetti Bake

• It is a great way to use fresh vegetables in the summer.
• This dish is so versatile and any combination of vegetables can be used.
• The combination of veggies, pasta, and melted cheese tastes delicious and is a warm, comfort food.
• It is easy to prepare and is a budget friendly dish.

Helpful Tips & Frequently Asked Questions

• If you wish to add a meat to this casserole, sausage, ground beef or ground turkey would work well.
• This can be made in a large pan to serve a crowd.
• Any type of pasta could be used, such as rotini, elbow macaroni, rigatoni, or even a cheese stuffed ravioli.
• Cream cheese (softened) can be used if mascarpone is not available. Same amount. 

Can this pasta bake be made ahead of time?
Yes. It can be assembled a day ahead, refrigerated, and baked the next day.  I do find that it tastes the best if assembled, baked, and served on the same day.

Cover tightly with Cling Wrap or foil and refrigerate the leftovers for up to 3 days. Reheat in the oven or microwave until warmed through.

This recipe was shared on Weekend Potluck @ Sweet Little Bluebird

Print Pin

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
• 1 (24oz) jar pasta sauce any flavor variety
• 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.

Helpful Tips:

• If you wish to add a meat to this casserole, sausage, ground beef or ground turkey would work well.
• This can be made in a large pan to serve a crowd.
• Any type of pasta could be used, such as rotini, elbow macaroni, rigatoni, or even a cheese stuffed ravioli.
• It can be assembled a day ahead, refrigerated, and baked the next day.  I do find that it tastes the best if assembled, baked, and served on the same day.