Baked Pasta with Spring Veggies
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Budget Bytes · by Melissa Nolan★ 5.0 (3)

Baked Pasta with Spring Veggies

NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 35%
CARBS 44G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 19G43% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy baked pasta loaded with spring vegetables including asparagus, zucchini, and spinach, finished with melted mozzarella. Comforting and satisfying.

mainamericanpastacasserolevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • nonstick cooking spray ($0.01)
  • 8 oz. penne pasta (uncooked, $0.49*)
  • 1 Tbsp vegetable oil ($0.04)
  • ½ onion (small diced, (155g, 1 cup) $0.30)
  • 1 zucchini (half moons, (190g, 2 cups) $0.54)
  • ½ bunch asparagus (trimmed & cut 1-inch (about 10 stalks, 160g) $1.76)
  • 1 tsp salt ($0.04)
  • ½ tsp black pepper (freshly cracked, $0.08)
  • 2 Tbsp butter ($0.23)
  • ¼ cup all-purpose flour (35g, $0.04)
  • 1 cup milk ($0.22)
  • 1 cup vegetable broth ($0.13**)
  • 1 tsp garlic powder ($0.04)
  • ½ tsp dried basil ($0.04)
  • ½ tsp dried oregano ($0.01)
  • ⅓ cup frozen spinach (thawed and pressed, (80g) $0.30***)
  • 4 oz. cream cheese (cubed, $0.74)
  • 1 ½ cup mozzarella cheese (shredded, (150g) $1.27****)
PREP
15M
SODIUM
783MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.