4 Cheese Pasta Bake
Nothing like a dairy challenge to get my husband involved with planning a meal – so thank you /52weekofcooking for that! He tossed around lots of ideas, and at least one of them will be making an appearance in a few weeks, but for today I’m sticking with a super cheesy pasta dish that comes together in record time. In fact, if you have some pre-made sauce in the freezer this delicious dish can be on the table well within an hour of getting home! This was also my first time testing out some treats from Gourmet Garden, which I got as part of a blog challenge I’m participating in come February. As for the cheeses, well I just grabbed whatever I thought would work – and then grabbed a few more!
1 lb angel hair pasta, precooked and set aside
2 cups favorite pasta sauce
1 vidalia onion, chopped
1/2 cup Parmesan cheese
1 tsp Gourmet Garden Chunky Garlic Paste
1 tsp Gourmet Garden Italian Herb Paste
1 cup spinach, rinsed and chopped
1/2 tsp red pepper flakes
1 cup ricotta cheese
1 cup baby bella mushrooms, diced
1/2 cup shredded Provolone cheese
1/2 cup shredded Mozzarella cheese
- Preheat oven to 375.
- Mix the egg with the Parmesan cheese until smooth then stir in the two pastes along with the spinach, onion, and red pepper flakes. Set Aside
- Spread 2 tbsp of sauce along the inside of a 2qt casserole dish, to include the sides
- Spoon 1/3 of the pasta in the casserole dish, then top with half of the ricotta cheese, half of the mushrooms, half of the onion/egg mixture, and 1/4 cup of the provolone cheese and 1/2 cup of sauce. Repeat, switching the provolone with the mozzarella cheese. Top with the last of the pasta and cheeses before finishing with the remaining sauce (1 cup) and left over provolone and mozzarella cheeses.
- Bake for 35 minutes, or until cheese is brown on the edges and the sauce is bubbling. Allow to sit for 5 minutes before Serving!
If not using gourmet garden pastes, sub with three cloves of minced garlic and 1/2 tbsp dried Italian herb blend
Needless to say one must really enjoy cheese in order to enjoy this dish, so if you’re vegan or lactose intolerant this might be a good recipe to skip. It can be easily adapted for gluten free by switching out the whole grain pasta for a gluten free variety, of which there are more and more available! For even more vegetables, I love that there are more and more vegetable flavored pastas – tho it does keep me from making my own. For a super healthy option, switch out the pasta entirely for spaghetti squash – just reduce the cooking time to 25 minutes to prevent the squash from becoming totally dried out.
I have to say, using the Gourmet Garden pastes really sped up the process – and the flavors were fantastic! I only wish more of the pastes were vegan, with the collection I got only the ginger was whey free and while that isn’t a HUGE issue for me it would still be nice. However the convenience of the products is insane and I love that the ingredients are all organic, plus it tells you right on the container how many fresh cloves, bunches, etc went in to the container.
Note: I received a bunch of Gourmet Garden pastes and herbs as part of the #TripleS blog challenge, which starts February 2nd. I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.