If you’re looking for a fairly quick and easy main dish to serve your family, than this recipe should be on your radar. Everyone will enjoy the delicious flavors of this entree.

Estimated Alberta grocery pricing; lower costs may apply with homegrown ingredients.
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Garden Pasta Bake

Author: Susan Schafers Cuisine: Canadian, Comfort Food Courses: Main Dish

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Rest Time 8 mins Total Time 1 hr 3 mins

Cooking Temp: 350  C Servings: 9 Estimated Cost: $ 14

Best Season: Summer

Ingredients

Servings

• 5 cup penne pasta (500 g)
• 2 cup plain yogurt, divided (500 mL)
• 2 tbsp wine vinegar (30 mL)
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning (15 mL)
• 1 ½ tsp salt (7 mL)
• ¹⁄₂ tsp hot pepper sauce (5 mL)
• 1½ cup cups chopped zucchini (375 mL)
• ³⁄₄ cup chopped carrots (175 mL)
• ¹⁄₂ cup chopped green peppers or celery (125 mL)
• ¹⁄₂ cup chopped green onions (125 mL)
• 1 tomato, chopped
• 1 cup shredded cheddar cheese (250 mL)
• 12 eggs
• 2 tbsp grated Parmesan cheese (30 mL)

Directions

1. Preheat oven to 350°F (175°C). Cook pasta according to package directions; drain well.
2. In a large bowl, combine ½ cup yogurt, vinegar, garlic, Italian seasoning, salt, and hot pepper sauce. Toss gently with hot pasta.
3. Add zucchini, carrots, green peppers (or celery), green onions, and tomato. Toss just until mixed.
4. Turn mixture into a lightly greased 13 × 9 inch baking dish. Sprinkle with cheddar cheese.
5. Beat eggs until light and foamy. Stir in remaining 1½ cups yogurt and pour evenly over pasta mixture.
6. Sprinkle with Parmesan cheese.
7. Bake for 30–35 minutes, or until set and lightly golden.
8. Let stand for 8 minutes before cutting. Serve warm.

Note

Serve with salsa, tomato sauce, or spaghetti sauce if desired.

Great way to use surplus garden vegetables.

Keywords: garden pasta bake