Pasta Bake with Veggies Casserole

This is one of my favorite pasta dishes. Period. A Perfect Lunch recipe!

This is also a good make ahead casserole dish. And you can customize it to your taste. I kind of kept it simple with just carrots and broccoli.

To begin, cut your veggies and blanch them.

Here are the carrots roughly chopped in circles.

 

Boil some water in a wide pan. We will be using this same water to cook the pasta too. Just dip the carrots placed in a colander type serving spoon and let sit in boiling water for about 30 seconds.

 

Then, run cold water over the carrots to stop them from cooking.

 

Do the same with the broccoli.

 

There's the blanched veggies.

 

Now, cook the pasta al dente. I used Farfalle. You could anything you want or anything that you have in your pantry.

 

When the pasta is cooked, wash it well with cold water too.

Pour all the pasta in a baking dish. Add some fresh ground pepper and salt to taste on top.

 

Add about 2 tbsp of alfredo sauce on top. Mix well with the pasta.

 

I had some parmesan cheese mix (leftover from Costco ravioli packets). I added some cheese powder on top. This powder basically has parmesan cheese, oregano and other spices. Just plain old parmesan cheese and dried spices will be a good substitute here.

 

Now, add the veggies on top of the pasta. Do NOT mix it. We are going for layers here.

 

Add another tbsp of alfredo sauce and lightly toss the veggies with it without mixing the pasta below.

 

Sprinkle some shredded mozzarella cheese on top.

 

Put it in a pre heated oven at 375F for about 15 - 30 mins or until the top turns golden.

 

There - its done! Delicious!

 

Look at that golden melted cheese!

 

Serve hot - forget serving. Eat Hot!

 

Here's a close up of this baby!

 

Enjoy! Peace Out!