{recipe of the week} individual veggie pasta bakes.

i’m happy to announce that recipe of the week is returning! last weekend, we put together these pasta bakes with a bunch of stuff from the fridge that we needed to use up, and they turned out great! below you’ll find the veggies that we used, but you can easily adapt this to whatever you have on hand or whatever your favorites are. enjoy and stay tuned on thursdays for more recipes!

adapted from how sweet eats

ingredients:
 -1 12oz box of mini pasta shells (we used barilla white fiber)
 -olive oil and cooking spray
 -3 garlic cloves, minced
 -1 whole white or yellow onion, diced
 -1 bell pepper, preferably yellow or orange, diced
 -1 medium tomato, preferably yellow or orange, diced
 -2 cups dark leafy greens, such as kale or swiss chard, washed and thinly chopped
 -2 cups brussels sprouts, ends cut off and thinly chopped
 -1 cup cheddar jack cheese
 -feta cheese, to top
 -salt, pepper, and any other spices you desire (i suggest crushed red pepper. for all things.)
preheat oven to 375 degrees.
bring water to a boil and cook the pasta shells according to box directions, but decrease the cooking time for a couple of minutes, as the pasta will finish cooking in the oven.

while the pasta is cooking, heat a large skillet to medium heat and add olive oil. first, add onion and bell pepper and cook until they begin to soften, 2-3 minutes. add garlic and tomato, and brussels sprouts, and cook for a few more minutes. add greens last and cook until just wilted, 1-2 minutes. remove from heat. season to your taste.

drain pasta and add back in to the skillet vegetable mixture. toss together, and add cheese. mix together, and divide mixture evenly between 4 greased large ramekins (like these)*. top with a little bit of feta cheese, and bake for 15-20 minutes until heated through and the shells on top are slightly crispy. garnish with any fresh herbs you have and more cheese if you like (you do).
*we were actually able to fill 4 large ramekins and had a little extra, so we filled 2 small ramekins as well. if you don't have large ramekins, you can also just bake this like a casserole in a large glass dish. 

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One Response to {recipe of the week} individual veggie pasta bakes.

  1. Tera says:

    Looks delicious! I know what’s for dinner at my house!!!

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