Rustic Harvest Vegetable and Pasta Casserole

This Garden Vegetable Pasta Bake is a heartwarming dish packed with the flavors of freshly harvested vegetables and herbs, enveloped in a creamy, cheesy embrace. It’s a perfect example of how simple ingredients can be transformed into a comforting meal that brings the family together around the dinner table.

Inspired by the wholesome, home-cooked meals of yesteryear, this casserole not only satisfies the taste buds but also nourishes the soul. Whether it’s a chilly

Full Recipe:

  • Ingredients:
    • 1 onion, finely chopped
    • Vegetable oil
    • 1 carrot, grated
    • 2 courgettes (zucchinis), diced
    • Salt, black pepper, paprika (to taste)
    • 200 grams pasta (of your choice)
    • 5 eggs
    • Green onions, chopped
    • Fresh parsley, chopped
    • 1 tomato, sliced
    • 2 tablespoons sour cream
    • Butter
    • 100 grams mozzarella cheese, grated
  • Directions:
    • Preheat the oven to 180°C (350°F). Grease a baking dish with butter and set aside.
    • In a pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
    • Add the grated carrot and diced courgettes to the pan. Season with salt, black pepper, and paprika. Cook until the vegetables are tender.
    • Cook the pasta according to the package instructions until al dente. Drain and set aside.
    • In a mixing bowl, beat the eggs. Add chopped green onions and parsley to the beaten eggs. Mix well.
    • Combine the cooked pasta with the sautéed vegetables in the pan. Pour the egg mixture over the pasta and vegetables. Mix everything thoroughly.
    • Transfer the pasta mixture to the greased baking dish. Arrange tomato slices on top.
    • Drizzle sour cream evenly over the casserole. Sprinkle grated mozzarella cheese on top.
    • Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and golden brown.
    • Remove from the oven and let it cool slightly before serving.
  • Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 390 kcal | Servings: 4 servings

Why This Recipe Works

The Garden Vegetable Pasta Bake is a versatile and forgiving dish that allows for customization based on your preferences or what you have on hand. The combination of onions, carrots, and zucchini provides a sweet and earthy base, while the addition of aromatic herbs like parsley enhances the fresh flavors. The eggs and sour cream meld everything together into a creamy concoction that, once baked, forms a delightful golden crust that’s hard to resist.

Ingredient Insights

  • Pasta: Choose shapes that hold sauces well, such as penne, fusilli, or rigatoni.
  • Cheese: Mozzarella is used for its excellent melting qualities, but adding a bit of Parmesan or aged cheddar can introduce a nice depth of flavor.
  • Vegetables: This recipe is great for adapting to seasonal vegetables. In the summer, add bell peppers or eggplant, and in cooler months, try squash or mushrooms.

Cooking Tips

  • Vegetable Prep: Sautéing the onions until just translucent brings out their natural sweetness, and lightly cooking the carrots and courgettes ensures they retain a bit of their crunch even after baking.
  • Layering: Arrange the tomato slices on top of the casserole just before baking to keep them from making the pasta soggy and to add a touch of color and tanginess to the dish.
  • Cheese Topping: For an extra crispy top, mix some breadcrumbs with the mozzarella cheese before sprinkling it over the casserole.

Serving Suggestions

Serve this bake straight from the oven to enjoy its melty, cheesy goodness. It pairs wonderfully with a simple side salad dressed with vinaigrette or a steamed green vegetable like broccoli or green beans to balance out the richness. For a more substantial meal, consider serving it alongside grilled chicken or fish.

Make-Ahead and Storage

The Garden Vegetable Pasta Bake is an excellent make-ahead meal. Assemble the casserole ahead of time and refrigerate it before baking. You can also freeze it, either baked or unbaked. To reheat, thaw in the refrigerator if frozen then bake or reheat in the oven until warmed through and bubbly.

Nutritional Considerations

This dish is a good source of vitamins from the vegetables and provides protein from the eggs and cheese. It can be made gluten-free by using gluten-free pasta. For a lighter version, you can substitute the sour cream with Greek yogurt and use a low-fat cheese.

Invitation to Try

We invite you to try this comforting Garden Vegetable Pasta Bake at your next family meal. It’s more than just food; it’s a dish full of warmth and love, ready to be passed down through your own family’s generations.