Pasta bake,a vegetarian one,anyone any ideas please?

Question

Pasta bake,a vegetarian one,anyone any ideas please?

Answer 1

I made a yummy one not too long ago.. simple and lazy style cooking, but it tasted great

1. in a glass casserole dish I put a layer of spaghetti sauce (prego)

2. then I put a layer of rotini pasta (the little curly shaped ones) The pasta I had pre-cooked ever-so-slightly aldente (knowing that it would cook more when it baked)

3. Then  I put a layer of frozen ground veggie beef..(morning star "starters" griller style crumbles)

4. Then I sprinkled parmesean cheese

5. THen put more sauce..

6. Repeat steps 2-5 until casserole dish is full

7.. on the very top should be heavy layer of sauce with a bit of veggie beef, and then a thick layer of shredded mozzarella (or an italian "blend" of shredded cheeeses)

Bake about 40 minutes.. DELICIOUS!!

Answer 2

Cheese, broccoli, peppers, pine nuts...

Answer 3

any type of veg in a pasta bake is great, just hoy it in. Cook some pasta and add a shop bought sauce like cream and tomato with a small cup of water. Put that in an oven proof dish and add a finely chooped onion and pepper. Add also asparagus, sweetcorn, mushrooms and cook in the oven at 180 degrees for 20 minutes until the veg is cooked through and add cheese and cook further until golden on top. I prefer mature cheeddar. Honestly i'll have to have that for my tea now.

Answer 4

1 tin chopped tomatoes

1 lge Onion - chopped

1 clove garlic - crushed

1 green pepper - de-seeded and diced

3oz Butter

3oz Pl. Flour

5fl. oz Milk

6oz Grated Cheese

Basil

Salt and pepper

Spaghetti/Penne/Macaroni

Melt butter in sauce pan and gently fry onions, add garlic and cook further 1 minute. Add flour and cook out roux, gradually add milk to make thick sauce, add tomatoes, pepper and cheese and heat through, finally add basil and season to taste. Pour over cooked pasta, top with a little grated cheese and oven bake for 20 mins

Answer 5

Amanda  sauce

3 peppers one red one green one yellow

2x tin chopped tomatoes

1 clove o garlic

tub mushrooms

1 onion

slice all the veg in to strips

mushrooms in to little chunks

add 2 bits of crushed garlic

and fine chopped onion

tip  it all in with tomatoes in to oven Prof dish

oven for approx 45 Min's on 200 degree

pasta

gluten free wheat only

at all together when cooked

its pukka

let me know how you like it

Answer 6

quite a few pastat bakes are vegetarian.

tomato

Answer 7

Add some tofu. Yum!

Answer 8

I like to make a sort of bolognaise sauce from scratch (with whatever veg you have - butternut squash and roasted peppers is tasty - and either some quorn mince or pieces). Mix with pasta, lots of cheese, stir and bake! Give it about 20 mins covered with foil and about 10 mins without.

Answer 9

i do bakes all the time, try peppers and tomatoe yummy

Answer 10

Pasta is NOT vegan.

It is made with flour and eggs.

I'm sure there's a company out there somewhere that makes tofu pasta or something.

Answer 11

A carrot, a couple of different coloured peppers, mushrooms, courgette, red onion, cashew nuts and roast those, together with a bit of olive oil and herbs, in the oven slowly for around one hour.

Get any pasta you like boil, sieve, then mix in two good tablespoons of green pesto.  Make some nice garlic bread and you've got yourself a little feast that more or less anyone will like!

Answer 12

Vegan bean mushroom lasagna

Ingredients:

12 Lasagna noodles

1 medium eggplant (diced/chopped)

1 medium zucchini(sliced)

3 garlic cloves (minced)

1 teaspoon salt

1 tablespoon basil

1 teaspoon oregano

1 teaspoon italian herbs

3 tablespoons canola oil

1/4 cup dry cooking sherry

Red pepper (sliced small)

8 mushrooms (sliced)

Two 12-ounce cans of Hunts Italian Tomato sauce

1 small can of tomato paste

2 dashes tobasco sauce

1 can (medium) of refried beans

1 cup of salsa

Bunch fresh spinach leaves (chopped) or 1 package of frozen spinach

Directions:

Heat oil in a stir fry pan, add eggplant, garlic and salt. Stir fry until eggplant is just about tender (not too soft) Note: you may have to add a little water if oil is sucked up by eggplant. Add zucchini, basil, oregano, italian herbs and stir fry for about 2 minutes more, then add dry sherry, red pepper and mushrooms. Cook for another 2 minutes, then add tomato sauce, paste and tobasco sauce; cover and simmer for 5 minutes stirring occasionally. Meanwhile, in a small pan heat the refried beans and salsa until warm. Cook lasagna noodles as per package directions. When noodles are done, preheat oven for 350 degrees. Spread some of the eggplant mixture on the bottom of the lasagna dish, place 4 noodles over this.m Add one layer of eggplant/zucchni sauce, cover with 4 more noodles; spread refried bean and salsa mixture over noodles, add chopped spinach over mixture and add a small amount of sauce over it. Place last 4 noodles over spinach and spread the final amounts of sauce over the noodles (cover it).

For the cheese topping:

Chop 2 bunches of cilantro (chinese parsley), sprinkle over last sauce layer of lasagna, then sprinkle some nutrional yeast over the cilantro, and then add Soymage's non-dairy parmesan cheese over all of it and place in oven and cook for 35 minutes.

http://www.fitnessandfreebies.com/veg/ve...

Answer 13

Fusili pasta with courgette, ripe tomatoes , scallions, and mushrooms delish!! Try it.

Answer 14

VEGETARIAN STUFFED SHELLS  

1 (19 oz.) chick peas, rinsed and drained

2 lg. eggs

1 med. size onion or 3 long green onions, cut in chunks

1 (15 oz.) container ricotta cheese, about 2 c.

1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry

1/2 c. grated Parmesan cheese

1/4 tsp. ground nutmeg

36 jumbo sized pasta shells (8 oz.) freshly cooked and drained

Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.

To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.



VEGETARIAN STUFFED SHELLS  

1 (19 oz.) chick peas, rinsed and drained

2 lg. eggs

1 med. size onion or 3 long green onions, cut in chunks

1 (15 oz.) container ricotta cheese, about 2 c.

1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry

1/2 c. grated Parmesan cheese

1/4 tsp. ground nutmeg

36 jumbo sized pasta shells (8 oz.) freshly cooked and drained

Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.

To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.



Hope you Enjoy.Lol.

Answer 15

do you mean you need to know how to make it

Answer 16

boil some pasta, whilst thats cooking, chop some onion, garlic, peppers (tuna - don't know if you eat that - doesnt matter if you dont)  Then put onions in a pan and fry, add the peppers then a tin of chopped tomatoes, then some garlic. once this has cooked and reduced slightly mix in some fresh basil, then the pasta. transfer into oven proof dish and top with corgettes and chese and bake for ten mins.

Answer 17

*Quick Pasta Bake

1 lb Pasta, penne, rotini or shells

1 tbsp Oil, vegetable

1 Onion, chopped

1 can Tomatoes, 28 oz, crushed

1 tsp Oregano, dried

Salt & Pepper to taste

2 cup Cheese, grated, any type

1. Preheat oven to 325°f.

2. Cook pasta on stove and drain.

3. Meanwhile, heat oil in saucepan. Add onion and garlic, sauté till soft (about 5 minutes).

4. Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes.

5. Combine cooked pasta, sauce and 1/2 cups grated cheese in ovenproof dish.

6. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350°f.

*Simple Pasta Bake

200g Pasta (I like Fusilli, but any kind is fine)

½ Pepper, roughly chopped

1 Large Can of Chopped Tomatoes

Fresh Spinach Leaves, trimmed and washed

Italian Herbs (to taste)

2tbsp Grated Parmesan or Low Fat Cheddar (if you're watching your diet)

2tbsp Breadcrumbs (whiz some dry old bread in a blender)

Cook the pasta in a large saucepan of boiling salted water, adding the chopped pepper for the last few minutes of cooking.

Drain thoroughly, rinse and tip back into the saucepan.

Add the tomatoes, spinach and herbs, and beans if you're using them (remember to drain them first!), and toss everything together, stirring until the spinach wilts.

Tip the mixture into a shallow casserole dish and sprinkle with the cheese and breadcrumbs.

Cook under the grill until the top goes all golden and bubbly, serve hot with a leafy salad and a biiiig glass of wine.

*Vegetarian Pasta Bake

12 oz large elbow macaroni

2 eggs, well beaten

1 (16 oz) container fat-free ricotta cheese

1/4 cup freshly grated Parmesan cheese

2 tsp dried parsley flakes

Salt and pepper, to taste

1 (26 oz) jar pasta sauce

1 (10 oz) package frozen spinach, thawed and drained

1 medium zucchini squash, halved and cut in 1/4" slices

8 oz fresh mushrooms, sliced

8 oz low-fat mozzarella cheese

Prepare elbow macaroni according to package directions; under cook the pasta by 2 minutes for this baked dish. In a medium bowl, beat eggs; add ricotta cheese, Parmesan cheese, parsley flakes, salt and pepper; mix well. In an oven-safe dish layer half of the pasta, half of the cheese mixture, half of the pasta sauce, spinach, squash, mushrooms, remaining pasta, remaining cheese mixture and remaining pasta sauce. Top with mozzarella cheese. Bake at 375 degrees F for 35 to 40 minutes.

*Easy Penne Pasta Bake

http://southernfood.about.com/od/pastare...

*Roasted Vegetable and Pasta Bake

http://www.rd.com/advice-and-know-how/ro...

*Cheesey Creamy Pasta Bean Bake

http://www.grouprecipes.com/20707/cheese...

*Chili Pasta Bake

http://www.grouprecipes.com/7924/chili-p...

*Cheesy Vegetable Pasta Bake

http://www.toomanychefs.net/archives/001...

*http://food.sulekha.com/recipes/post/200...

ENJOY :-)