Veggie Pasta Bake
This pasta bake is filled with healthy ingredients and nutrition.
Make This Recipe
Ingredients
- 1 lb ziti noodles or pasta of choice
- 2 cloves garlic, minced
- ½ lb mushrooms, diced
- 1/2 green pepper, diced
- 1 medium onion, diced
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 3 tablespoons parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 cup grated Parmesan Cheese
- 1-2 cups shredded Mozzarella Cheese (or your favorite cheese)
- 4 Eggland’s Best Eggs (large)
- 1/4 cup milk
- 3 cups marinara sauce, divided
- Dried parsley or basil, for topping (optional)
Preparation
Preheat oven to 375 degrees F.
Rub or spray the inside of 9x13 pan or casserole dish with olive oil or butter.
Prepare pasta according to package directions.
While pasta is cooking, saute veggies and spices over medium heat for 10 minutes.
Add cooked pasta, cheese and veggies to a medium bowl and stir to combine.
In a small bowl, whisk together eggs and milk and add to pasta, cheese, and veggies.
Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for the second layer.
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!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 549 |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Cholesterol | 120 mg |
| Sodium | 737 mg |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Protein | 37 g |