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
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