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Pasta & Veggie Bake

Pasta & Veggie Bake

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The first nine days of the month of Av are a period of mourning over the destruction of the Temple. During this time we refrain from a number of things, including drinking wine and eating meat or poultry (with the exception of Shabbat). So today I’m sharing a simple pasta bake you can make for a relatively quick and easy dinner.


You’ll need to sauté finely diced purple onion, zucchini, red pepper and button mushrooms. Onions take the longest, so start with those. Sauté the onions over a low flame until soft and translucent, approximately 15 minutes. Then add the zucchini and peppers and sauté until just wilted—approximately 2–3 minutes. The mushrooms cook the quickest, so add them last for about a minute.


Cook the pasta al dente. Rinse and drain.

Cook the sautéed vegetables with the milk, ricotta, shredded cheese and spices until cheese is melted. Stir in the cooked pasta and pour the mixture into a 9″ × 9″ square pan. Sprinkle with a mixture of breadcrumbs and parmesan cheese.


Cover the pan with foil and bake at 350° F for 25 minutes. Uncover and bake for another 20 minutes. Remove pan from the oven and let sit for 10 minutes before serving.


Ingredients

  • 1 purple onion, finely diced
  • 1 red pepper, finely diced
  • 1 small zucchini, finely diced
  • 4 button mushrooms, finely diced
  • 1 tsp. salt
  • ¼ cup olive oil
  • 8 oz. raw pasta, cooked (half a box)
  • ¾ cup ricotta cheese
  • ½ cup milk
  • ¾ cup shredded cheese (I used a mixture of cheddar and mozzarella)
  • 1 tsp. oregano
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ½ cup panko crumbs or cornflake crumbs
  • ¼ cup parmesan cheese

Directions

  1. Cook the pasta al dente. Rinse and drain.
  2. Sauté the onions in the oil and 1 tsp. salt until translucent and soft. Add the zucchinis and peppers and sauté until just wilted. Add the mushrooms and sauté for another minute or two.
  3. Add the milk, ricotta, shredded cheese, oregano, garlic and salt and cook until cheese is melted. Mix in the pasta and pour mixture into a 9″ × 9″ baking dish. Top with panko crumbs and parmesan cheese.
  4. Cover the dish and bake at 350° F for 25 minutes, then uncovered for another 25 minutes.
  5. Serve warm.

Yields: One 9″ × 9″ square pan.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Anonymous August 6, 2014

B"H

I made this recipe for a woman who will only eat rich, scrumptious food and she said it was "delicious!" Brava Miriam! Reply

Miriam Szokovski July 27, 2014

6 hour cheese Some aged cheeses do require a 6-hour wait. You can read more about that here. Reply

Waiter Jerusalem July 27, 2014

During the Year Wait 6 Hours This Recipe because of the parmesan cheese and possibly cheddar requires waiting for 6 hours between first dairy and then meat.

Usually we say 6 hours between meat and dairy and 1/2 hour between dairy and meat. However for hard cheeses like parmesan the halacha is also 6 hours. Reply

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