Vegetable Pasta Bake

This recipe courtesy of Dannon.
Dannon

See Dannon website for more information

Stove top mac and cheese in a casserole dish

Vegetable Pasta Bake

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This creamy tomato pasta made from juicy tomatoes, fresh vegetables, fragrant spices, and yogurt is a crowd-pleaser.
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Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • ¼ cup vegetable oil
  • ¼ cup minced garlic
  • 1 cup small diced onion
  • ¼ tsp ground black pepper
  • 1 tbsp minced rosemary
  • 3 cups 1/8” sliced white button mushrooms
  • 1 cup small diced green bell pepper
  • 1 cup small diced orange bell pepper
  • 3 ½ cups medium-diced eggplant
  • 1 cup quarter moon sliced yellow squash
  • 1 cup quarter moon sliced zucchini
  • 4 cups crushed tomatoes*
  • 1 cup plain yogurt
  • ¼ cup rough chopped Italian basil
  • 1 tbsp kosher salt
  • 6 cups cooked al dente whole grain rotini pasta
  • 2 tbsp minced Italian flat leaf parsley

Method
 

  1. Preheat oven to 400°F.
  2. In a large pot on high heat, add vegetable oil and sauté minced garlic, onion, black pepper and rosemary together until fragrant, 1-2 mins.
  3. Add mushrooms, bell peppers, eggplant, zucchini and yellow squash. Sauté until vegetables are slightly softened, 3-5 mins.
  4. Add crushed tomatoes to pot and stir until well-combined. Bring pot back to a boil, then lower heat and simmer for 15 mins.
  5. Turn off heat and stir in yogurt. Add al dente pasta and stir well to combine.
  6. Transfer pasta mixture to a 9 x13” baking dish. Cover dish tightly with aluminum foil and bake for 30 mins.
  7. Remove from oven. Let pasta bake stand for 5 mins to set. Garnish top of the pasta bake with minced parsley. Serve hot.

Notes

*Note: Store bought pasta sauce can be used as a substitute for crushed tomatoes.

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