creamy vegetable pasta bake with lots of green veggies

Creamy Vegetable Pasta Bake with lots of green veggies

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.

creamy vegetable pasta bake with lots of green veggies hot out of the oven

Process notes

  • 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.

Results

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.

Disappearing breadsticks

For Christmas this year we decided to make pizzas using those bags of grocery store pizza dough. There was an extra bag, with garlic and herbs mixed into the dough, that we used for cheesy breadsticks.

For the recipe, I followed Easy Cheesy Breadsticks from food.com with some small adjustments, and holy cow, were they delicious. They came out of the oven just before the pizzas went in, and all but 3 were devoured before we had a chance to sit down for dinner.

My version

  • 1 bag of garlic herb pizza dough (plain white dough would also be great)
  • 1 tbsp unsalted butter, melted
  • 1/2 c shredded cheese, pizza blend
  • light sprinkle of dried basil
  • 1/4 tsp garlic salt

The dough came out of the refrigerator about 30 minutes before it went into the oven, during which time I shaped it into a rough rectangle. After topping, I got around 16 sticks from this dough.

These are on my must-make-again list. We dipped them into the pizza sauce I made for our pizzas, and it was a fantastic combo.