Pasta baked with fresh vegetables and fresh mozzarella makes a hearty but not-too-heavy dinner that's loaded with flavor.
This pasta dish highlights the bright, anise flavor of fennel—an Italian favorite—as well as the rich earthiness of mushrooms. Since the dish is baked, it’s good to use a creamy cheese that melts easily, and fresh mozzarella is one of the best. Other soft cheeses work well too—from thin slices of muenster or provolone to crumbled feta or homemade ricotta.
Vegetarian Baked Pasta with Mushrooms, Fennel, & Fresh Mozzarella
Serves 6
Ingredients
- 3 1/2 cups dry rotini
- 1 tbsp olive oil, plus more for oiling dish
- 1 fennel bulb, cored and chopped
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 8 oz. button or crimini mushrooms, thinly sliced
- 1 garlic clove, finely chopped
- 2 tbsp chopped Italian Parsley
- 1 28-oz can good-quality crushed tomatoes
- sea salt
- freshly ground black pepper
- 4-6 tbsp grated Parmigiano-Reggiano
- 2 fresh mozzarella balls, about 1/2 lb
- 1/4 tsp dried herbs for sprinkling
Preparation
- Preheat the oven to 350 degrees.
- Boil the rotini about 7 minutes and drain.
- Heat a large, deep skillet over medium heat and add the olive oil. Add the fennel, onion, and bell peppers and cook until the vegetables begin to soften, 7-8 minutes.
- Add the mushrooms, garlic, parsley, and 2 cups crushed tomatoes. Season with salt and pepper and cook 5-6 minutes, until the mushrooms soften.
- Remove the skillet from the heat and grate 2-3 tablespoons of Parmigiano-Reggiano into the vegetable mixture. Stir well to combine.
- Add the cooked pasta to the skillet and combine thoroughly with the vegetables and tomato sauce.
- Lightly oil a 13 X 9 baking dish. Spread half the vegetable-pasta mixture in the bottom of the dish.
- Thinly slice 1 mozzarella ball and lay the slices on top of the vegetable-pasta mixture. (The cheese will not completely cover the other ingredients.)
- Spread the remainder of the mixture from the skillet on top of the mozzarella slices, then spread 1 1/2 cups crushed tomatoes on top.
- Slice the other mozzarella ball and lay the slices on top of the tomato sauce. Grate 2-3 tablespoons Parmigiano-Reggiano on top and sprinkle with dried herbs.
- Bake uncovered 35-40 minutes, until the top is bubbly and beginning to brown. Let rest 10 minutes before slicing.
For other vegetarian pasta recipes, try:
- Vegetarian Pasta with Eggplant, Mushrooms, and Fresh Tomatoes
- Pasta with Pan-Roasted Vegetables and Wilted Radicchio
- Pasta with Mushrooms and Garlic in Fresh Tomato Sauce.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
Join the Conversation