Veggie  Pasta Bake

Bucket List Tummy

Prep: 15 Mins

– 1 lb ziti noodles or pasta of choice – ½ lb mushrooms, diced – 1 small zucchini, diced – 1 medium onion, diced – 3/4 tsp salt – 1 tsp paprika – 3 Tbsp parsley, chopped – 2 cloves garlic, minced – 1/2 tsp black pepper – 1 Tbsp Italian seasoning

Cook: 30 Mins


– 1 cup grated Mozzarella cheese (or Parmesan Cheese if not vegetarian) – 1-2 cups shredded Mozzarella Cheese, or your favorite cheese – 4 Eggland’s Best Eggs – 1/4 cup milk – 3 cups jar tomato sauce, divided – Dried parsley or basil, for topping (optional)

Ingredients Cont.

Step 1

Preheat oven to 375 degrees F. Rub or spray the inside of 9x13 pan or casserole dish with olive oil or butter.

Step 2

Prepare pasta according to package directions. While pasta is cooking, sauté veggies and spices over medium heat for 10 minutes.

Step 3

Add cooked pasta, cheese and veggies to medium bowl and stir to combine.

Step 4

In a small bowl, whisk together eggs and milk and add to pasta, cheese and veggies.

Step 5

Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for second layer.

Step 6

Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown. Enjoy! 

Other  Pasta Recipes

01 Kale and Sweet Potato Mac and Cheese

02 Toddler Mac and Cheese with Pears and Broccoli

03 Gluten Free Pasta Salad