I so enjoyed the Creamy Vegetable Pasta Bake I made recently, both because it was delicious and because I could pull a serving out of the freezer and have an instant warm meal. When it was gone, I didn’t imagine making it again so soon, but it’s a great way to use 4 cups of milk, zucchini and onion that I picked up without a real plan, and frozen broccoli and spinach for a dose of green veggies.
I followed the same basic recipe from budgetbytes.com, with a few adjustments.
- used 2 1/2 tsp granulated garlic instead of fresh garlic
- left out the carrots
- used 1/2 lb frozen broccoli and 1/2 lb frozen chopped spinach
- used 32 freshly milled soft white wheat flour instead of all purpose flour
- reduced noodles to 3/4 lb dried elbow pasta
- sprinkled 6 oz shredded low moisture part skim mozzarella
- used 9×12 baking dish
- once it was assembled, I covered it with plastic and refrigerated overnight (I was using the oven for homemade yogurt)
- the next morning, baked at 375° for about 55 min.
Baking the casserole after letting it sit in the refrigerator overnight worked out just fine. After it cooled, I divided it into smaller containers and popped in the freezer.
The texture is really good, although a tiny bit watery. The amount of creamy sauce is great, and I love having all of the vegetables. The flavor is on the bland side, and definitely needs some salt and pepper. I think it would be improved by using fresh garlic instead of the granulated. And I missed the carrots that were in the last batch.
It’s not an exciting dish, but it’s filling and comforting, and having frozen meals at the ready is always appreciated.