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Dec 13, 2010 04:25 AM

Vegetarian baked pasta dish

I'm looking to make a vegetarian baked pasta dish for a get together. Something other than baked ziti, eggplant parm, manicotti, shells,etc...any suggestions? :)

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  1. You could do a baked Alfredo-style dish and add some vegetables to it, or head straight to the Middle East and do a couscous made with vegetable broth, vegetables and nuts. Spinach pasta with goat cheese and pine nuts would also be tasty. If you do want to change your mind about a baked dish, but are still into the pasta idea, a vegetarian pasta deli salad (pasta, olives, artichoke hearts, celery, onion, tomato cubes added just before serving,cheese cubes, marinated mushrooms, diced carrot, zucchini, etc. tossed with a good herbal dressing) is always a good go-to. And though it's not a pasta, you could do a baked polenta with cheese and a good tomato sauce.

    1. The January 2011 issue of Canadian Living had a recipe called Greek Mac & Cheese. The recipe is so new it isn't online in the recipe archive yet, but it includes spinach, feta, provolone, romano (probably since it's easier to find dry mizithra),dijon, onions, garlic, breadcrumbs. Looks delish. I'm going to make something similar to this sometime soon.

      Also, last week, I winged a broccoli, leek and old cheddar mac & cheese which turned out quite good. Sauteed the leeks in butter, then added flour to the sauteed leek mixture to make my roux, and went from there.

      I also liked the chevre/squash/sage lasagna I made last year. Should really make that again.

      5 Replies
      1. re: phoenikia

        The Greek mac and cheese sounds delicious.. may even get husband to eat it if the feta cheese is all melted into the pasta. Can you post the recipe?

        1. re: cheesecake17

          I've had this Greek mac and cheese from Saveur bookmarked for a long time. I think I've just been inspired to make it soon!

          1. re: cheesecake17

            Canadian Living's Greek-Style Macaroni and Cheese from January 2011

            2 x 8 oz bags of fresh spinach
            1/3 cup butter, melted
            1 onion, chopped
            2 cloves garlic, minced
            2 tbsp chopped fresh oregano, or 2 tsp dried oregano
            1/4 cup all purpose flour
            4 tsp Djion mustard
            4 cups of milk
            1/4 tsp each salt, pepper, nutmeg
            2 cups shredded provolone
            1 1/4 cups crumbled feta
            1 cup grated Romano
            4 cups Scoobi Doo pasta
            1 1/2 cups breadcrumbs

            Method in a nutshell, adapted by me, since I'm not going to type out every single word.

            Cook spinach, drain, press out moisture, chop, set aside.

            Saute onion in butter until softened, add garlic and oregano, sprinkle w flour, cook a minute stir in mustard, whisk in milk until smooth, stir frequently until thickened (roughly 6 min) sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup feta, and romano until smooth.

            Meanwhile, cook pasta, drain reserving 1/2 cup pasta water, Return pasta to pot, stir in milk mixture, spianch and pasta water. Transfer to a greased 9 x 13 inch glass baking dish. Combine breadcrumbs with remaining butter, sprinkle over pasta, top with remaining feta, bake at 375 degrees F until golden, roughly 30 minutes.

            1 cup seems like to much grated Romano to me. I'll likely cut down on that when I make the recipe.

            1. re: phoenikia

              LOL - Scoobi doo pasta! Seems a bit random for Canadian Living, although I'm assuming there's a context behind it I'm missing. In other news - this sounds awesome!

              1. re: sgogo

                I like that pasta shape (although I have no idea why it has that silly name). You can see what it looks like on this page. it's 3 rows down, all the way to the right.

        2. How about lasagna? I'm always happy to find a veg lasagna at a gathering, particularly if it includes a tomato sauce rather than a cream sauce.

          1. How 'bout pasta e ceci (garbanzo beans) using mini farfalle. Use some greens like sauteed kale or chard, home roasted red pepper, caramelized sweet onion, the usual Italian herbs (either fresh or dried) topped with extra virgin olive oil and balsamic vinegar. You could rename it pasta con misto verdi if you wish.

            BTW, i miei antenati (ancestors) non erano italiani.

            Buon appetito e mangiate ('you' plural) bene!


            1. I've had a pumpkin mac and cheese that I really enjoyed, with sage and goat cheese in it.

              1 Reply
              1. re: katecm

                Thanks so much for the great suggestions! Especially the greek mac & cheese, that looks awesome. Thats def at the top of the list....