Baked Pasta with Vegetables

Name: Baked Pasta with Vegetables
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 10.5 oz rigatoni (300 g); 1 small head of broccoli; 1 small zucchini; 6 asparagus spears; as needed vegetable broth,; extra-virgin olive oil, salt, and pepper; 2 garlic cloves; as needed grated Parmesan cheese,; 3 1/2 tablespoons butter (50 g); 1/3 cup all-purpose flour (50 g); 2 cups milk (500 ml); 1 pinch salt; nutmeg

Michelle🍁🌻 @fioccodisale

La Spezia

I personally love baked pasta, especially with meat sauce and lots of grated Parmesan, but the vegetable version is just as delicious. I made these rigatoni with broccoli, zucchini, and asparagus, topped with béchamel sauce, plenty of grated Parmesan, and baked! A very tasty vegetarian dish!

Michelle🍁🌻 @fioccodisale

Saved

Ingredients

About 1 hour

Serves 3 servings

10.5 ozrigatoni (300 g)
1small head of broccoli
1small zucchini
6asparagus spears
as neededvegetable broth,
extra-virgin olive oil, salt, and pepper
2garlic cloves
as neededgrated Parmesan cheese,
For the béchamel sauce
3 1/2 tablespoonsbutter (50 g)
1/3 cupall-purpose flour (50 g)
2 cupsmilk (500 ml)
1 pinchsalt
nutmeg

Saved

Steps

About 1 hour

1

You can use store-bought béchamel sauce, or make it yourself: Melt the butter in a small saucepan. Once melted, add the flour and whisk together. Remove from heat and slowly add the warm milk, whisking constantly to prevent lumps. Return to the heat and increase the temperature; keep whisking until the sauce thickens. Remove from heat and add a pinch of salt and some grated nutmeg. Set aside.
2

Bring a large pot of salted water to a boil.
3

Meanwhile, wash the vegetables; slice the zucchini into rounds, cut the broccoli into small florets, and slice the asparagus into rounds.
4

Place the vegetables in a skillet with a drizzle of olive oil and the whole garlic cloves. Season with salt and pepper. Sauté for a few minutes, then add vegetable broth as needed and cook until tender.
5

Cook the pasta, then drain and mix it with the vegetables and some of the béchamel sauce.
6

Lightly coat a baking dish with béchamel sauce and a thin layer of grated Parmesan. Add the pasta and spread it evenly; top with the remaining béchamel sauce and plenty of Parmesan.
7

Bake in a preheated oven for about 15 minutes, then switch to broil for the last 5 minutes to create a crispy crust. Remove from the oven and serve.