Vegetarian Baked Pasta

Name: Vegetarian Baked Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Tortiglioni pasta 12 oz; Cauliflower 2 cups; Broccoli 2 ½ cups; Carrots 1 ½ cup; Spinach 6.7 cups; Grana Padano PDO cheese to grate ¼ cup; Extra virgin olive oil to taste; Cow's milk ricotta cheese 1 cup; Fresh liquid cream ¾ cup; Grana Padano PDO cheese to grate 1.8 oz; Thyme to taste; Fine salt to taste; Black pepper to taste

it es br de fr

691

Calories per serving

Vegetarian

Energy Kcal 691
Carbohydrates g 79.5
of which sugars g 14.1
Protein g 29
Fats g 28.5
of which saturated fat g 15.13
Fiber g 7.36
Cholesterol mg 91
Sodium mg 645

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

What is more comforting than a nice baked pasta? Whether it's classic, white or pasticciata, it always pleases the whole family and with this recipe it will probably do so even more... vegetarian baked pasta! A version without béchamel, lighter yet just as enveloping thanks to the ricotta cream that combines tortiglioni, spinach, carrots, broccoli, and cauliflower in a truly appetizing embrace. Even the most reluctant won't be able to say no to vegetables when presented in such a tasty and colorful way! We bet that vegetarian baked pasta will become your new ace up your sleeve? And if you're looking for other meat-free alternatives, also try the baked Gorgonzola pasta or Sorrentina style!

INGREDIENTS

691

Calories per serving

Tortiglioni pasta 12 oz (340 g)

Cauliflower 2 cups (200 g)

Broccoli 2 ½ cups (200 g)

Carrots 1 ½ cup (200 g)

Spinach 6.7 cups (200 g)

Grana Padano PDO cheese ¼ cup (50 g) - to grate

Extra virgin olive oil to taste

For the ricotta cream: Cow's milk ricotta cheese 1 cup (250 g); Fresh liquid cream ¾ cup (200 g); Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Thyme to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Vegetarian Baked Pasta

To prepare the vegetarian baked pasta, first clean and cut the vegetables: divide both the cauliflower 1 and the broccoli 2 into florets and dice the carrots 3.

Finally, remove the longer stems from the spinach leaves 4. Bring a pot of lightly salted water to a boil, then add the carrots, cauliflower 5, and broccoli 6.

After a few minutes, add the pasta 7 and cook for the time indicated on the package. Meanwhile, prepare the ricotta cream: in a bowl, combine the ricotta and grated Grana Padano 8, then pour in the cream 9.

Season with salt, pepper 10, and thyme leaves 11, then mix well 12.

When the pasta is almost ready, add the spinach to the pot 13. Once the cooking time is complete, drain both the pasta and the vegetables and transfer them to a baking dish 14. Add the ricotta cream 15 and mix well.

Sprinkle the surface with grated Grana 16, drizzle with olive oil 17, and bake in a preheated fan oven at 350°F for about 25 minutes, then turn on the grill for another 5 minutes. Once cooked, your vegetarian baked pasta is ready to be served hot 18!

Storage

The vegetarian baked pasta can be stored in the refrigerator for a couple of days in an airtight container. Freezing is not recommended.

Advice

You can make a different vegetarian baked pasta each time by replacing the vegetables with those in season, for example, pumpkin and mushrooms or eggplants and zucchinis: just boil or sauté them in a pan for a few minutes! Use sheep's ricotta for a stronger flavor. The stems of the broccoli and cauliflower will be perfect for making a vegetable broth!

Note

If you follow a vegetarian diet that, in addition to meat and fish, excludes cheeses made with animal rennet, you can replace the ingredient with a similar cheese made with vegetable rennet.

For the translation of some texts, artificial intelligence tools may have been used.