As the leaves change color and the air turns crisp, there’s no better time to indulge in heartwarming dishes that capture the essence of autumn. Our Baked Autumn Veggighetti is the perfect recipe to celebrate the season, combining the rich flavors of fall vegetables with a delightful baked pasta. This dish not only offers a comforting meal but also brings a burst of vibrant autumn colors to your table. Let’s dive into this easy and delicious recipe that will surely become a family favorite.
Ingredients
To create this delightful Baked Autumn Veggighetti recipe, you’ll need the following ingredients:
- 8 oz. whole wheat spaghetti
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper.
Step 2: Roast the Vegetables
- In a large mixing bowl, combine the butternut squash, carrots, zucchini, red bell pepper, yellow bell pepper, and red onion.
- Drizzle the vegetables with olive oil and season with dried thyme, dried rosemary, ground nutmeg, salt, and pepper. Toss well to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through the cooking time.
Step 3: Cook the Spaghetti
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Add the whole wheat spaghetti and cook according to the package instructions until al dente.
- Drain the spaghetti and set aside.
Step 4: Combine and Bake
- Reduce the oven temperature to 375°F (190°C).
- In a large mixing bowl, combine the cooked spaghetti, roasted vegetables, minced garlic, and marinara sauce. Toss until well mixed.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
- Remove the baked veggighetti from the oven and let it cool for a few minutes.
- Garnish with fresh basil leaves before serving.
Tips and Variations
Cooking Tips
- Vegetable Prep: To save time, you can prepare the vegetables ahead of time and store them in the refrigerator until ready to use.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes to the roasted vegetables.
- Cheese Choices: Feel free to experiment with different types of cheese, such as fontina or gouda, for a unique flavor twist.
Variations
- Gluten-Free Option: Use gluten-free spaghetti or any other pasta substitute to make this recipe gluten-free.
- Protein Boost: Add cooked chicken, sausage, or tofu to the pasta mixture for an extra protein punch.
- Vegetarian Delight: Swap the marinara sauce with a creamy Alfredo sauce for a rich and creamy vegetarian version.
Nutritional Information
Here is the basic nutritional information per serving (serves 6):
- Calories: 320
- Protein: 12g
- Carbohydrates: 45g
- Dietary Fiber: 7g
- Sugars: 8g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 520mg
Conclusion
This Easy Baked Autumn Veggighetti recipe is not just a feast for your taste buds but also a visual treat, reflecting the beautiful hues of fall. It’s a versatile dish that can be customized to suit your preferences, making it a perfect addition to your autumn meal rotation. Try this recipe today and experience the cozy, comforting flavors of autumn in every bite. Don’t forget to share your experience with us in the comments below and subscribe to our newsletter for more delightful recipes like this one.