When you cover, use parchment or wax paper between the pasta and aluminum foil. Cover and refrigerate the assembled, but unbaked pasta up to 2 days. To thaw, leave it overnight in the refrigerator. The vegetable sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about three months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store sauces. Make Ahead and Storing Tipsīaked pasta is the perfect make-ahead meal. You could also experiment with adding vegan cheese alternatives. It is already delicious before adding cheese so for a vegan variation, just leave the ricotta and mozzarella out.įor a little extra “cheesy” flavor, I love stirring a tablespoon or two of nutritional yeast into the marinara sauce. One of my favorite things about this pasta recipe is that it’s incredibly easy to adapt. Winter squash like butternut or delicata squash - This will take a bit more time to cook.Here’s a list of other veggies you can use: I love the combination of onion, peppers, and mushrooms, but other vegetables work, too. Veggie SubstitutionsĪs I mentioned above, the vegetables you add can be adapted based on seasonality or what is in your kitchen. If you have one large enough, cook the vegetables in an oven-safe skillet that can also be used as the baking dish. Add shredded cheese to the top and bake until bubbly.Sneak spoonfuls of creamy ricotta cheese into the pasta and vegetables.Combine the vegetables, pasta, fresh basil, and marinara sauce.While the vegetables cook, bring a pot of water to a boil and cook the pasta.Cook sliced onions, bell peppers, and mushrooms on the stove-top.If you don’t have a large enough skillet, that’s okay, you can always use a regular baking dish for the oven portion of the recipe. I use the largest oven-safe skillet in my kitchen so that it can double as the baking dish that goes into the oven. I start by partially cooking my vegetables in a skillet on the stove. Ricotta and mozzarella cheese - The ricotta turns into pockets of creamy heaven and the mozzarella becomes melty and brown.Fennel and fresh basil - A simple addition of spice and fresh herbs are what makes this pasta taste homemade and fresh.Marinara sauce - The sauce you use can be homemade - here’s our recipe - or you can use store-bought.In our photos, we used onion, bell peppers, and mushrooms.
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