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.
Servings 6
Calories 500kcal
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.