Tag: pasta

Greek Inspired Orzo Salad

There are a few ingredients that have made their way into our fridge that we ALWAYS have to have on hand, crumbled feta and Kalamata olives being two of them. To quote my nephews, “Everything’s betta with feta!” and “Every day is a good day for a Kalamata olive!” The Mr and I have become a bit obsessed with any kind of Greek inspired salad, topping our lettuce with olives, tomatoes, feta, and a Greek dressing. But it’s BBQ season and everyone needs a good pasta salad to pass: I knew I needed to combine these loves to create a Greek Inspired Orzo Salad. 

Maybe you’ve been around awhile and you know my love of orzo. Maybe not. But it is definitely one of my top shapes when it comes to pasta. I don’t know if it’s the similarity to the shape of rice or something from my childhood, but I love it. 

After the orzo, you’ll need a few ingredients: olives, feta cheese, tomatoes, cucumbers, onions, some fresh herbs. You can totally adjust the amounts of each of the ingredients to suit your own tastes. These, with the pasta, make a fresh salad that has a bit of a bite to it that is sure to make your taste buds sing!

If you dig a really juicy salad, feel free to double the dressing. I would start with the original amount and then add more as needed after the salad has had time to sit and marinate. 

Now that’s been enough talk. Are we ready to start prepping this great summertime (I mean, who am I kidding…ANY TIME!) salad? Let’s go! 

Your Ingredients 

  • 1 ¾ cups dry orzo
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup onion, diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives, halved
  • 1/3 cup kalamata olives, halved
  • fresh basil and oregano, minced about 2 tablespoons of each

Dressing

  • ¼  cup olive oil
  • ⅓  cup red wine vinegar
  • ¼  teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼  teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Your Steps to Greek Inspired Orzo Salad

Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside. 

While the orzo is cooking, prep the vegetables. Again, it’s totally okay to have a little more or a little less of anything. You can adjust to your flavors. Love Kalamata olives, but not black, switch it up and do all Kalamata. Or maybe you’re the other way around. I won’t judge! As for the fresh herbs, my favorite way to cut them up is to place them in a coffee mug and use scissors to cut into the mug!

Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well. 

In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients. If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills. Speaking of chilling…

This salad is best if you let it chill for a few hours before serving, but I always have a hard time 1. Planning ahead and 2. Waiting that long because I want to dig in. Best of luck to you on both regards. When you do serve it, I like to sprinkle a little more feta and perhaps a few more olives. They add a little zing I love!

I mean, it’s perfect!
Get that dressing on!
Mix it up!
Serve it up!

Greek Inspired Orzo Salad

This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American, Greek
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cups dry orzo
  • 1 cup cucumber diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup onion diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives halved
  • 1/3 cup Kalamata olives halved
  • fresh basil and oregano minced about 2 tablespoons of each
  • Dressing
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Instructions
 

  • Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
  • While the orzo is cooking, prep the vegetables and herbs
  • Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
  • In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
  • Cover and allow to chill for for an hour before serving.

Notes

Listen, I am terrible at chilling a salad. I want to dig in. It won’t be terrible if you do that (and I won’t judge), but know the flavor profile won’t be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Keyword cherry tomatoes, cucumbers, feta, feta salad, Greek, Greek salad, olives, onions, pasta salad, side dish, summer salad, summer side dish
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Italian Wedding Soup Orzo

Soup is nearly my favorite thing in the world to cook. It’s incredibly flexible. It generally involves chopping a ton of vegetables, which is something that is very cathartic for me. And most of all, it reheats and serves so well. While thinking about some of my favorite soups, I got to thinking that it would be fun to turn some of them into bakes or skillets. And in this, Italian Wedding Soup Orzo was born. 

I like to “shop” our pantry and try to keep many recipes with things we have on hand. If you open our fridge, you will always see carrots and celery (part of the base in so many soups, you see a theme right?). We have a ton of ground Italian venison in our freezer and I always have orzo. I even had spinach on hand after making my spinach and blueberry salad. 

I got to work making an orzo dish that has a feel of risotto in the way the orzo is prepared. The family was definitely pleased with the way it all came together: A soup without the broth!  I hope you like it as much as we did! 

Your Ingredients for Italian Wedding Soup Orzo

  • 1 pound ground Italian sausage (we use our Italian venison)
  • 1 egg
  • ½ cup bread crumbs 
  • ¼ cup grated parmesan cheese
  • Salt and pepper, to taste

For the orzo:

  • 1 tablespoon olive oil 
  • ½ cup celery, diced
  • ½ cup onion, diced
  • ½ cup carrots, diced
  • 2 garlic clove, minced
  • 1 tablespoon orzo
  • 1 ¼  cup orzo
  • 4  cups chicken stock, warmed 
  • 1 cup chopped spinach
  • 3 tablespoons shredded parmesan cheese
  • ½ teaspoon pepper

Your Steps to Italian Wedding Soup Orzo

Preheat the oven to 350 degrees. Mix Italian sausage, egg, bread crumbs, and parmesan cheese (salt and pepper, if wanted). Mix until well combined. Form into 1 inch diameter meatballs. Place on a foil lined baking sheet and bake for 30 minutes, until cooked through. 

Meanwhile, begin to prep the orzo. Heat the olive oil in a deep saucepan over medium-high heat. Once hot, add onion, celery, and carrots. Cook until softened, about 5-8 minutes. Add the butter and garlic. Once the butter has melted, add the orzo and toast for 4-5 minutes, stirring often. From here, add the chicken stock in half cup increments, stirring very often. Once each ½ cup has been absorbed, add the next ½ cup, cooking about 15-18 minutes, until the orzo is al dente. (Think risotto) 

From here, add just a bit more stock and stir in the spinach, parmesan cheese, and pepper. Cook until the spinach is wilted. Plate the orzo and top with baked meatballs. 

Baked meatballs and prepped veg.
Toast the orzo.
Slowly add the stock.
And keep stirring!
Add in that spinach.
And top with meatballs!

Italian Wedding Soup Orzo

This Italian Wedding Soup Orzo has all the feels and flavors of Italian Wedding Soup without the broth to go with it.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 egg
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste

Orzo

  • 1 tablespoon olive oil
  • ½ cup celery diced
  • ½ cup onion diced
  • ½ cup carrots diced
  • 2 garlic clove minced
  • 1 tablespoon orzo
  • 1 ¼ cup orzo
  • 4 cups chicken stock warmed
  • 1 cup chopped spinach
  • 3 tablespoons shredded parmesan cheese
  • ½ teaspoon pepper

Instructions
 

  • Preheat the oven to 350 degrees. Mix Italian sausage, egg, bread crumbs, and parmesan cheese (and salt and pepper, if wanted). Mix until well combined. Form into 1 inch diameter meatballs. Place on a foil lined baking sheet and bake for 30 minutes, until cooked through.
  • Meanwhile, begin to prep the orzo. Heat the olive oil in a deep saucepan over medium-high heat. Once hot, add onion, celery, and carrots. Cook until softened, about 5-8 minutes.
  • Add the butter and garlic. Once the butter has melted, add the orzo and toast for 4-5 minutes, stirring often.
  • Add the chicken stock in half cup increments, stirring very often. Once each ½ cup has been absorbed, add the next ½ cup, cooking about 15-18 minutes, until the orzo is al dente. (Think risotto)
  • Add just a bit more stock and stir in the spinach, parmesan cheese, and pepper. Cook until the spinach is wilted. Plate the orzo and top with baked meatballs.
Keyword carrots, Italian meatballs, Italian sausage, Italian Wedding Soup, meatballs, orzo, orzo and meatballs, orzo dish, pasta dish, spinach
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Broccoli and Cotija Orzo

Do most people have a favorite pasta shape? Or is that a strange trait reserved for Italians and all the foodies of the world? I go back and forth between a few: I love that orecchiette means “little ears” and ziti makes me happy. But I truly love the rice-like feel of an orzo. It’s perfect in soups but makes a lovely side dish, whether you want it cold in the summer or comforting in the winter. This little Broccoli and Cotija Orzo falls somewhere in between by being warm but not heavy. 

So many great recipes are born from the “I am not shopping but what do we have in the fridge” life. Our family has a ton of favorite recipes that call for broccoli that we typically keep fresh on hand (check this Korean BBQ Inspired Beef and Broccoli out!). I had also been cooking some Mexican recipes and had cotija cheese. 

If you haven’t used cotija cheese before, it’s reminiscent of feta in its crumbly nature and with a saltier flavor similar to Parmesan. I am a lover of feta, but my kids, not so much. When I served this up, I had zero complaints on the flavor of the cheese, so I call it a win. 

I love the simplicity of this Broccoli and Cotija Orzo. It’s easily something you can just keep the ingredients on hand for. And I know it seems odd to combine pasta with a Mexican cheese, but let me tell you, it works! 

Ready to start cooking? Let’s go! 

Your Ingredients 

  • 2 cups of chopped broccoli, keeping it small
  • 1 ¼ cup dry orzo
  • ¾ cup crumbled cotija cheese, divided
  • 1 clove of garlic, minced 
  • Salt and pepper, to taste
  • ¼-½ cup reserved pasta water (I always forget when I need to do this, so maybe putting it in the ingredients will help!) 

Your Steps to Broccoli and Cotija Orzo 

In a large kettle, bring salted water to a boil. Add orzo and minced garlic, cooking until al dente, about 8-10 minutes. 

Meanwhile, chop the broccoli and crumble the cotija cheese. If you have the ability, steam the broccoli (I love to use Ziploc Zip’N Steam Cooking Bags). If you can’t steam it, toss it in with the pasta for the last 2 minutes of the pasta cook time, but remove some pasta water prior. 

Drain pasta and return it to the kettle. Add ½ cup of cotija cheese and broccoli if you have not already. Stir to combine, adding pepper and reserved pasta water as needed to make it creamy. (Salt should be minimally needed between the salted water and the salty cotija cheese so taste prior to adding). 

Top with reserved cotija cheese and additional black pepper before serving.

Chop it up!
Mix it all in.
Nearly done!
Completed broccoli and cotija orzo
Serve it up!
Completed broccoli and cotija orzo

Broccoli and Cotija Orzo

This Broccoli and Cotija Orzo is the perfect simple side dish you've been searching for. It only has six ingredients, but it's packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups of chopped broccoli keeping it small
  • 1 ¼ cup dry orzo
  • ¾ cup crumbled cotija cheese divided
  • 1 clove of garlic minced
  • Salt and pepper to taste
  • ¼-½ cup reserved pasta water

Instructions
 

  • In a large kettle, bring salted water to a boil. Add orzo and minced garlic, cooking until al dente, about 8-10 minutes.
  • Meanwhile, chop the broccoli and crumble the cotija cheese. If you have the ability, steam the broccoli. If you can’t steam it, toss it in with the pasta for the last 2 minutes of the pasta cook time, but remove some pasta water prior.
  • Drain pasta and return it to the kettle. Add ½ cup of cotija cheese and broccoli if you have not already. Stir to combine, adding pepper. (Salt should be minimally needed between the salted water and the salty cotija cheese so taste prior to adding).
  • Top with reserved cotija cheese and additional black pepper before serving.
Keyword broccoli, broccoli pasta, cotija, cotija pasta, orzo, orzo salad, pasta dish, pasta side, side dishes
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Summer Garden Orzo Salad

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking. 

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste! 

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings. 

Ready to get cooking? Let’s go! 

Your Ingredients for Summer Garden Orzo Salad 

  • 1 small zucchini, diced (about 2 cups) 
  • 1 cup halved cherry tomatoes 
  • 1 cup fresh corn, cut off the cob
  • 1 cup dried orzo 
  • ¼ cup fresh basil, very lightly packed 
  • 3 tablespoons olive oil 
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon 
  • ½ teaspoon pepper
  • ½ teaspoon salt 

Your Steps 

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside. 

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together. 

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in! 

Get those veggies going!
Juice up the lemon.
Classic combination of flavors.
pouring the dressing
Get that dressing on there!
added basil
Almost there!
Completed summer garden orzo salad
Color and flavor abound!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small zucchini diced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh corn cut off the cob
  • 1 cup dried orzo
  • ¼ cup fresh basil very lightly packed
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
  • Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
  • Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
  • Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
  • Chiffon the basil into the bowl and stir once more.
  • For the best flavor, allow the salad to chill for 2-3 hours.
Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini
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Homemade Hamburger Helper

When I am asked what my niche is as a food blogger, I have a hard time coming up with a description because I truly am a dabbler. I love to can and preserve food from our homestead. I am a baker and comfort food is my jam. When I start to think about it deeper and see the big picture, my passion is creating good food for families from scratch. This homemade hamburger helper is such a perfect example of it. 

I don’t know about you, but I grew up eating a lot of hamburger helper as a kid. It was delicious, but now, I try to avoid as much pre-packaged and processed food as possible. When a friend shared her version of homemade hamburger helper, I had to give it a try. The skillet quickly became a family favorite and I had to ask if I could share it here. 

This homemade hamburger helper cooks up just a quick, if not quicker, than the box stuff. It’s a delicious and so simple recipe for busy people who still want to put good food on the table for their families. And without all the preservatives and added salt, it’s a meal parents can feel good about their kiddos devouring. 

Your Ingredients 

  • 1 pound ground protein (beef, venison, turkey)
  • 1 teaspoon onion powder 
  • ¼ teaspoon ground pepper
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder 
  • 6 ounces tomato paste or 8 ounces tomato sauce 
  • 1 ½ cups milk of your choice (regular, almond, etc) 
  • 1 ½ cups low sodium beef broth
    3 cups egg noodles
  • 1 ½ cups shredded cheddar cheese 
  • Olive oil, optional 
  • Salt, to taste

Your Steps to Homemade Hamburger Helper

Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary. 

Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes. Stir in milk and beef broth. Bring to a boil. Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through. Remove from heat and stir in cheese. Season with salt if needed. 

Spice blend!
Add in the tomato paste.
Cook it up.
Stir in the cheese.
Serve it up.
Dinner is served!

Homemade Hamburger Helper

Comfort food at its finest with the flavors of childhood without all the preservatives.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 servings

Ingredients
  

  • 1 pound ground protein beef, venison, turkey
  • 1 teaspoon onion powder
  • ¼ teaspoon ground pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 ounces tomato paste or 8 ounces tomato sauce
  • 1 ½ cups milk of your choice regular, almond, etc
  • 1 ½ cups low sodium beef broth
  • 3 cups egg noodles
  • 1 ½ cups shredded cheddar cheese
  • Olive oil optional
  • Salt to taste

Instructions
 

  • Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary.
  • Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes.
  • Stir in milk and beef broth. Bring to a boil.
  • Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through.
  • Remove from heat and stir in cheese. Season with salt if needed.
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Tuna and Broccoli Skillet

When I cook, I go all in. Over the years, I have become determined to avoid adding overly processed food and box dinners for my family. I don’t always succeed (let’s be honest, that blue box of Mac and Cheese is pretty dang good sometimes!), but I would say that the food that I cook is from scratch, oh, I don’t know, 70% of the time? So when my kids requested Tuna Helper a few months ago, I was determined to make it my own. After a little experimentation, I came up with a great, simple alternative to the boxed stuff and I can’t wait to share my one pot tuna and broccoli skillet. 

This tuna and broccoli skillet can come together in just over 30 minutes AND you can make it by only dirtying four dishes: 

  • A large skillet or saucepan
  • A cutting board 
  • A knife
  • A strainer

That’s it. Everything will be cooked in the same pan (winning!) and after you strain the noodles, you can put the vegetables on top while you make the roux. I love to avoid extra dishes as much as possible (we don’t have a dishwasher so everything is done by hand in our house). 

Ready to get cooking for a weekend or weeknight meal? I can’t wait to share!

Your Ingredients

  • 12 ounces tri-colored rotini (or any other pasta shape your family loves) 
  • 4 cups broccoli, chopped
  • 1 ½ tablespoons olive oil 
  • ½ cup diced onion 
  • ½ tablespoon garlic 
  • 1 ½ cups sliced mushrooms 
  • ¾ teaspoon pepper, divided
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 tablespoons butter 
  • ½ cup half and half or heavy cream (whole milk would work too!) 
  • 1 ⅓ cup skim milk 
  • 2 cans tuna

Your Steps to Tuna and Broccoli Skillet

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer. 

Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper. Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles (See, I am all about avoiding extra dishes!). 

Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly. Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. (This is hard for me to do. I want to mix it too fast and I get impatient. Don’t be me. Ha.) Sprinkle in additional ¼ teaspoon of pepper, if desired. 

Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. That’s it! Serve it up. In our house, we would serve it with additional vegetables that we cooked in these Ziploc Steam Bags. We always keep a stock of our favorite frozen vegetables and cook them up in 6 minutes flat!

  • Chopped up those veggies!
  • Soften them up!
  • Don’t make more dishes!
  • Getting my roux on.
  • I was so patient this time!
  • Add the tuna
  • and stir it up!
  • Tuna and Broccoli Skillet!

Looking for dinner inspiration ideas? Check out my cooking page! Maybe you need dessert. Check out the baking page!

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Tuna and Broccoli Skillet

Tuna and Broccoli Skillet

This one pot tuna and broccoli skillet is great for both weekend and weeknight meals. It's sure to please kids and adults alike!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 12 ounces tri-colored rotini
  • 4 cups broccoli chopped
  • 1 ½ tablespoons olive oil
  • ½ cup diced onion
  • ½ tablespoon garlic
  • 1 ½ cups sliced mushrooms
  • ¾ teaspoon pepper divided
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ½ cup half and half or heavy cream
  • 1 ⅓ cup skim milk
  • 2 cans tuna drained

Instructions
 

  • In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.
  • Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper.
  • Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles.
  • Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly.
  • Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. Sprinkle in additional ¼ teaspoon of pepper, if desired.
  • Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. Serve.
Keyword broccoli, dinner, one pot meals, pasta, tuna
Tried this recipe?Let us know how it was!

Jess2 Comments

Forget the Meat Italian Vegetarian Pasta Bake

I love me a good Italian dish. Then you put it in bake form and I am essentially in heaven. I hope you enjoy this Italian vegetarian pasta bake as much as my family did!

True confession: This recipe wasn’t supposed to be vegetarian. I browned this fantastic ground Italian venison that my family makes and had it all set on the table. It smelled amazing and I was excited. You see, I had this delightful combination of vegetables simmering and well…I think I got too excited. After I finished layering the vegetables, pasta, and cheese, sprinkling some last bit of mozzarella and some basil and oregano. I marveled at the layers and their beauty. Then I saw it. The bowl of browned venison! How could I forget?! Oh, I forget a lot, so I don’t know why I am so surprised 😀 I looked at my husband and he said, “I don’t need a protein with my Italian and you don’t want to take that apart!” So in the oven it went, and by golly, it was amazing, meatless and all.

It oozes with cheese and has tons of fresh vegetables. My son doesn’t love zucchini, so I knew if I did zoodles or shaved them to replace lasagna noodles, I would have a complainer on my hands. He would eat it, but it wouldn’t be a fun dinner at our house, and I am not a short order cook (no special meals for kids around these parts!). However, I thought I could sneak them in by dicing them up, and he didn’t say a word as he gobbled it up! Give it a try!

Your ingredients for your Italian Pasta Bake

  • 12 ounces tri-color rotini (or other noodle of your choice!)
  • 1/2 cup chopped green pepper
  • 1 cup chopped green zucchini
  • 1 cup chopped yellow zucchini
  • 1/2 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 15 ounce cans of diced tomatoes, salt free
  • 1 15 ounce can of tomato sauce
  • 15 ounces ricotta
  • 3 cups mozzarella, divided
  • 3/4 cup shredded parmesan, divided
  • 1 egg
  • 1 teaspoon minced garlic
  • 1/4 teaspoon black pepper

Your Steps

Preheat oven to 375 degrees. Bring a kettle of water to boil and cook rotini to al dentè. Drain and set aside. Cook Heat olive oil in a large sauce pan (I actually just used my pasta kettle!) over medium heat. Add 1 tablespoon minced garlic, green pepper, and onion. Sauté for 4-5 minutes, until just tender. Add salt, red pepper flakes, basil, oregano, zucchini, and mushrooms. Cook for an additional 5 minutes. Stir in diced tomatoes and tomato sauce, allowing to simmer while you mix the cheese mixture.

Speaking of the cheese mixture, is it even Italian if it doesn’t have cheese?! This recipe is creamy and cheesy in all the right ways, but if cheese doesn’t speak to your soul like it does to a Wisconsinite, feel free to cut this down just a touch. In a separate bowl, mix ricotta, 1 cup of the mozzarella, 1/2 cup of shredded parmesan, egg, 1 teaspoon of minced garlic and pepper.

Now to build your Italian Vegetarian Pasta bake!

Layer approximately 2 cups of the vegetable mixture on the bottom of a pyrex pan. Add approximately 1/3 of the noodles and then 1/3 of the cheese mixture. Continue layering until two more times, but end with the vegetable mixture. Sprinkle with remaining mozzarella and parmesan. Add a little basil and oregano if you’re feeling fancy. Bake for 30 minutes, or until the cheese is melted and the mixture is heated through. I love my cheese browned on top, so I turn on the broiler at 500 degrees and cook for 1-3 minutes more, watching VERY closely. The broiler is AMAZING, but you can go from perfection to burned in a snap!

I loved that this bake stays saucy. Sometimes a pasta bake can become dry over a day or two as the noodles absorb the extra liquid. Serve with some crusty bread and maybe a salad because you know you need ALL the vegetables 😉 A perfect prep on the weekend to enjoy on those crazy weekday nights! Enjoy! —Jess

A small layer of vegetables on the bottom.
Ricotta and mozzarella for the win!
Later it up!
A minute or two of broiler love gets the cheese perfect!

Looking for other great bakes and dishes for dinner prep? Check out my cooking page for more ideas or click one of the links below!

Cooking

Tools of the trade

Whenever I am creating casseroles and baked dishes in my kitchen, I have a couple go to tools I need: flexible cutting boards, Pyrex dishes, and good parring knives. I don’t know if I really can live without them, what can I say?

Italian Vegetarian Pasta Bake

No ground protein on hand? No problem! Throw this Italian vegetarian pasta bake together for dinner tonight! Bonus leftovers for smaller families!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian

Equipment

Ingredients
  

  • 12 ounces tri-color rotini or other noodle of your choice!
  • 1/2 cup chopped green pepper
  • 1 cup chopped green zucchini
  • 1 cup chopped yellow zucchini
  • 1/2 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions
 

  • Preheat oven to 375 degrees. Bring a kettle of water to boil and cook rotini to al dentè. Drain and set aside.
  • Heat olive oil in a large sauce pan over medium heat.
  • Add 1 tablespoon minced garlic, green pepper, and onion. Sauté for 4-5 minutes, until just tender.
  • Add salt, red pepper flakes, basil, oregano, zucchini, and mushrooms. Cook for an additional 5 minutes.
  • Stir in diced tomatoes and tomato sauce, allowing to simmer while you mix the cheese mixture.
  • In a separate bowl, mix ricotta, 1 cup of the mozzarella, 1/2 cup of shredded parmesan, egg, 1 teaspoon of minced garlic and pepper.
  • Layer approximately 2 cups of the vegetable mixture on the bottom of a pyrex pan.
  • Add approximately 1/3 of the noodles and then 1/3 of the cheese mixture.
  • Continue layering until two more times, but end with the vegetable mixture.
  • Sprinkle with remaining mozzarella and parmesan. Add a little basil and oregano if you’re feeling fancy.
  • Bake for 30 minutes, or until the cheese is melted and the mixture is heated through. If you loved browned cheese, urn on the broiler at 500 degrees and cook for 1-3 minutes more, watching VERY closely.
Keyword pasta, pasta bake, vegetarian
Tried this recipe?Let us know how it was!

Looking for other great dinner ideas?

Check out the recipes below or head right to my Cooking page!

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