Individual Baked Veggie Pasta Dishes

I decided to make individual baked pasta dishes the other night and let me tell you it hit the spot.  It was our normal pasta night and I wanted to try something a little different, not to mention try and slip some veggies for the kids.

This was super easy and because I baked them in individual dishes it didn’t take long at all.  The kids were so excited to get their own little dish.  This is a great dish for those busy weeknights and pretty healthy too, if you limit the cheeses. 

Penne pasta (but you can use any shape you like)

1 bunch of asparagus, chopped

1 cup chopped bella mushrooms
2 cup fresh baby spinach chopped

3 green onions chopped (white and green parts)
2 Tbsp homemade garlic infused olive oil, plus 2 Tbsp of chopped garlic from oil

2 15 oz. cans of diced tomatoes or 2 cups of your favorite pasta sauce
Cayenne pepper, a dash
white pepper, dash
Nutmeg, dash
Italian seasoning, a couple dashes
Salt and pepper, to taste

½ cup heavy cream

1 cup Ricotta cheese

Mozzarella and Parmesan cheese, shredded-use what you like

Directions

Boil the pasta in salted water (I also added a little bit of the garlic olive oil). Cook until al dente. You don’t want it all the way done because it will finish in the oven.  Sauté asparagus, mushrooms in the olive oil until slightly tender. Add green onions, salt and pepper to taste.  Add spinach, Italian seasonings, cayenne pepper and reserved chopped garlic. Add tomatoes (or pasta sauce), heavy cream and ricotta.  Simmer for 10 minutes. Add pasta and blend well.   Spray your dishes. Put mixture in dishes and top with mozzarella and Parmesan cheese. Bake in the oven at 400 degrees for about 15 minutes, or until bubbly. Garnish with fresh spinach if you wish.