OUR VEGETARIAN BLOG
Vegetable Pastitsio
PREP: 35 minutes BAKE: 30 minutes STAND: 5 minutes OVEN: 350°F MAKES 6 servings • 8 ounces dried elbow macaroni • 2 eggs, lightly beaten • 1⁄4 teaspoon salt • 3 cups fresh spinach leaves, torn • 3 tablespoons butter • 1⁄2 cup chopped onion (1 medium) • 1 clove garlic,…
Roasted Vegetables & Spinach with Pasta
PREP: 45 minutes BAKE: 15 minutes OVEN: 400°F MAKES 6 to 8 servings • 1 1-pound eggplant, peeled and cut into 1-inch chunks (about 6 cups) • 1 large red onion, cut into thin wedges • 11⁄2 cups coarsely chopped yellow and/or green sweet peppers (2 medium) • 1…
Baked Ziti with Three Cheeses
PREP: 30 minutes BAKE: 30 minutes OVEN: 425°F MAKES 6 servings • 12 ounces dried cut ziti or penne pasta • 1 14.5-ounce can fire-roasted crushed tomatoes or diced tomatoes, undrained • 1 cup chopped onion (1 large) • 12 cloves garlic, minced • 2 tablespoons olive oil…
Baked Pasta with Mushrooms and Spinach
PREP: 45 minutes BAKE: 30 minutes OVEN: 350°F MAKES 8 servings • 12 ounces dried cut ziti or penne pasta • 1 15-ounce carton whole-milk ricotta cheese • 1 egg • 1 cup half-and-half or light cream • 1 teaspoon sugar • 1⁄2 teaspoon salt • 1⁄4 teaspoon freshly ground…
Rotini-Bean Bake
PREP: 35 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 375°F MAKES 8 servings • 12 ounces dried rotini pasta • 1⁄2 cup bottled balsamic vinaigrette salad dressing • 1 pound roma tomatoes, coarsely chopped • 1 15-ounce can cannellini beans (white kidney beans) or…
Vegetable Primavera Casserole
PREP: 30 minutes BAKE: 30 minutes STAND: 5 minutes OVEN: 375°F MAKES 8 servings • 6 ounces dried elbow macaroni • 1 16-ounce package frozen vegetable blend (any combination) • 2 medium zucchini, halved lengthwise and sliced (about 21⁄2 cups) • 1⁄2 cup chopped red…
Broccoli-Cauliflower Tetrazzini
PREP: 35 minutes BAKE: 15 minutes OVEN: 400°F MAKES 4 servings • 8 ounces dried fettuccine or spaghetti, broken • 1 16-ounce package frozen broccoli, cauliflower, and carrots • 2 tablespoons butter • 3 tablespoons all-purpose flour • 21⁄2 cups milk • 1⁄2 cup grated…
Tortellini-Vegetable Bake
PREP: 30 minutes BAKE: 30 minutes OVEN: 350°F MAKES 8 servings 2 9-ounce packages refrigerated cheese tortellini 11⁄2 cups fresh sugar snap peas, trimmed and halved crosswise 1⁄2 cup thinly sliced carrot (1 medium) 1 tablespoon butter 1 cup sliced fresh mushrooms 1⁄3…
Italian Pasta Gratin
PREP: 30 minutes BAKE: 30 minutes STAND: 5 minutes OVEN: 375ºF MAKES 8 servings 8 ounces dried multigrain or whole wheat penne pasta 4 cups fresh baby spinach 2 cups fresh cremini mushrooms, quartered 1⁄2 cup coarsely chopped oil-packed dried tomatoes* 1⁄4 cup chopped…
Tofu Manicotti
PREP: 40 minutes BAKE: 32 minutes STAND: 10 minutes OVEN: 350°F MAKES 4 servings 8 dried manicotti shells Nonstick cooking spray 1 cup chopped fresh mushrooms 1⁄2 cup chopped green onions (4) 1 teaspoon dried Italian seasoning, crushed 1 12- to 16-ounce package soft…
Baked Stuffed Shells
PREP: 40 minutes BAKE: 37 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon olive oil 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce 1…
Cheese ’n’ Nut Stuffed Shells
PREP: 45 minutes BAKE: 45 minutes OVEN: 350°F MAKES 6 servings 24 dried jumbo shell macaroni* 2 eggs, lightly beaten 1 15-ounce carton ricotta cheese 11⁄2 cups shredded mozzarella cheese (6 ounces) 1 cup shredded Parmesan cheese (4 ounces) 1 cup chopped walnuts 1…