Italian
Vegetarian Baked Pasta
by Giallozafferano · 2.9M subscribers on YouTube
Vegetarian baked pasta is a light, colorful, and hearty first course perfect for encouraging children to eat vegetables… and also for picky adults! Made with ricotta instead of béchamel for a lighter result, this vegetarian baked pasta will please everyone… and it's also perfect for lunch breaks!
- Difficulty
- easy
Ingredients
12 items- Cauliflowercut into florets
- Broccolicut into florets
- Carrotscut into small cubes
- Spinachfresh spinach leaves
- Pastashort pasta like penne or rigatoni
- Ricottacan use sheep ricotta for stronger flavor
- Creamcooking cream
- Grana Padanograted, for the cream and topping
- Saltto taste
- Pepperblack pepper, to taste
- Thyme(optional) — optional, for extra flavor
- Olive Oilextra virgin olive oil, for drizzling
Method
- Wash and cut the vegetables: cauliflower into florets, broccoli into florets, carrots into small cubes.
- Blanch the vegetables in boiling salted water.
- After a few minutes, add the pasta to the same boiling water.
- Meanwhile, prepare the ricotta cream: in a bowl, combine ricotta, cream, grated Grana Padano, salt, pepper, and a pinch of thyme. Mix well.
- In the last minutes of pasta cooking, add the spinach to the pot.
- Drain the pasta and vegetables and transfer them directly to a baking dish.
- Add the ricotta cream and stir until everything is well coated.
- Top with a generous sprinkling of grated Grana Padano and a drizzle of olive oil.
- Bake in a preheated convection oven at 180°C (350°F) for 25 minutes, then for an additional 5 minutes under the grill (broiler) until golden.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
