Fall Pasta Bake
This baked pasta dish combines a savory sauce, delightful aromatic herbs and a cheesy topping to deliver an earthy, hearty and satisfying autumn meal.
Makes
Serving size
Ingredients
3 tablespoons olive oil, divided
1 medium (100 grams) red onion, finely chopped
1 small (74 grams) orange bell pepper, sliced into thin strips
1 large bay leaf
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch cayenne pepper
2 garlic cloves, minced
1 teaspoon cumin seeds
1 teaspoon black pepper, ground
⅛ teaspoon ground all-spice
2 cups low-sodium vegetable broth
½ pound small-shape pasta
⅓ cup chopped parsley
½ medium (249 grams) cauliflower, blanched, cut into florets
1 cup mustard greens, torn
2-ounces cheddar cheese, grated
2-ounces parmesan cheese, grated
Hot sauce garnish (optional, not included in nutrient analysis)
Special Equipment:
8 x 12 baking dish
Instructions
- Preheat the oven to 400°F.
- Grease the baking dish with cooking spray.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add chopped onions, pepper strips, and bay leaf to the skillet. Cook on low-medium for 15 to 20 minutes. Stir frequently until onions and peppers are softened and browned.
- Add coriander, cumin, and cayenne pepper to the skillet and cook for 1 minute.
- Transfer half of the cooked onions and peppers to a bowl. Leave the bay leaf in the skillet. Set aside.
- Add garlic, cumin, black pepper, all-spice to the skillet. Cook for 1 minute, until fragrant.
- Pour in the vegetable broth and remaining tablespoon of oil to the skillet. Heat over medium heat. Simmer about 20 minutes, until the sauce thickens. Remove bay leaf.
- Bring a large pot of water to a boil.
- Add pasta and cook until 2 minutes shy of al dente. Reserve one cup of pasta water and Drain.
- Add cooked pasta, reserved pasta water, and parsley into the skillet with the thickened sauce. Stir well. Turn skillet contents into the prepared baking dish.
- Top the ingredients in the baking dish with reserved onions and peppers, blanched cauliflower, torn mustard greens and grated cheeses.
- Bake in the oven for 20 to 25 minutes, until the pasta dish is golden and bubbly.
- Cool slightly. Serve with hot sauce garnish, if desired.
Cooking Tip
If using whole spices, grind them ahead of time to speed up the recipe.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 6 servings Serving size: ⅙ recipe
Calories
312
Fat
14 g
Saturated Fat
4 g
Trans Fat
<1 g
Cholesterol
17 mg
Carbohydrates
37 g
Sugar
4 g
Fiber
3 g
Protein
12 g
Sodium
293 mg
Calcium
197 mg
Phosphorus
213 mg
Potassium
320 mg
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