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Vegetable pasta freezer meal
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Vegetable Pasta (Freezer Friendly)

Course dinner
Cuisine American, Italian
Keyword freezer meal, vegetarian
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb penne pasta
  • 1 jar marinara sauce
  • 1 tbs olive oil
  • 1 chopped zucchini
  • 1/2 lb chopped mushrooms
  • 1 chopped red onion
  • 4 eggs or egg substitute equivalent
  • 1/4 c milk
  • 1 c grated mozzarella or Parmesan cheese
  • 2 c shredded mozzarella cheese or Italian blend
  • 3/4 tsp salt
  • 1 tsp paprika
  • 3 tbsp fresh parsley or basil chopped, plus a little more for a topping
  • 2-3 garlic cloves chopped/minced
  • 1/2 tsp black pepper
  • 1 tbsp Italian seasoning

Instructions

  • Boil pasta according to package instructions. Do not overcook.
  • Rinse and chop veggies and garlic. Add a bit of olive oil to coat a saucepan and sauté veggies with spices.
  • Whisk eggs and milk. Set aside.
  • Combine pasta with veggies and most of the cheese, leaving a bit of the shredded cheese for a topping. Stir in eggs-milk mixture.
  • Line casserole dish with a bit of olive oil or non-stick cooking spray. Add half of the pasta to the dish and top with half of the marinara sauce. Repeat layers.
  • Top casserole with remaining shredded cheese and add fresh parsley or basil if desired.
  • To freeze: Let dish cool, seal with plastic wrap, cover with lid, and store in freezer. When ready to bake: Thaw in fridge overnight. Remove plastic wrap before baking, cover, and bake at 375°F for 30-35 minutes or until cheese starts to bubble and turn slightly golden. Remove lid during last ten minutes or so of baking. To bake without thawing, increase baking time to about 60 minutes.
  • To prepare now: Bake at 375°F for 30-35 minutes, or until cheese begins to bubble and turn slightly golden. Remove lid during last ten minutes or so of baking.