1 Cup asparagus, pre-cooked and cut into small pieces
1 Cup mozzarella cheese
Vegetables can be added or deleted as you choose
Instructions
Preheat oven to 375 degrees. Add 1 Tbl. kosher salt to large pot
of water. When salt dissolves, cook penne until el dente. Drain and
reserve.
Heat olive oil in a large, high saucepan over medium heat. Add
onions and cook about 5 minutes. Stir in the zucchini and
whatever vegetables you have chosen. Add a pinch of salt and
cook for about 10 minutes.
Add the spinach in handfuls, stirring until each handful wilts
before adding the next. Remove from heat. In a medium bowl, stir
the ricotta , egg, pepper and remaining salt until the egg is
incorporated.
Stir this mixture into the vegetables, then stir in the penne.
Transfer to a 9 X 13 baking dish and top with mozzarella cheese.
Bake for 30-40 minutes until bubbling.
Serving
Suggestions
We cut this in half, but still used 1-1/2 Cups of Ricotta. Really good!
Originally Submitted
5/8/2025
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