Imagine a mouthwatering dish that combines the comforting goodness of pasta with the vibrant nutrition of fresh vegetables, all baked into a stunning cake-like masterpiece. This Baked Pasta and Vegetable Cake is not just a meal – it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Perfect for vegetarians, family dinners, or when you want to impress guests with a unique and delectable creation that's both visually stunning and incredibly delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- Pasta
- Mixed vegetables
- Eggs
- Parmesan cheese
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch springform pan or deep baking dish with olive oil.
- Cook the mixed pasta in salted boiling water until al dente, typically 8-10 minutes. Drain and set aside to cool slightly.
- Chop a variety of mixed vegetables such as zucchini, bell peppers, spinach, and carrots into small, uniform pieces.
- In a large mixing bowl, whisk the eggs until well beaten. Add grated Parmesan cheese, salt, and freshly ground black pepper.
- Sauté the chopped vegetables in a pan with a drizzle of olive oil until they are slightly softened and lightly caramelized, about 5-7 minutes.
- Combine the cooked pasta, sautéed vegetables, and egg mixture, stirring gently to ensure even distribution of ingredients.
- Transfer the mixture to the prepared baking pan, pressing down gently to create an even surface.
- Sprinkle additional Parmesan cheese on top for a golden, crispy crust.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Tips
- Choose a variety of colorful vegetables to make the dish visually appealing and nutritionally rich. The more diverse your vegetable mix, the more exciting the flavor profile.
- Ensure your pasta is cooked al dente to prevent it from becoming mushy during baking. Slightly undercook it, as it will continue to cook in the oven.
- Pat your sautéed vegetables dry before mixing to prevent excess moisture that could make the cake soggy.
- Use a springform pan for easy removal and a beautiful presentation. If you don't have one, a well-greased deep baking dish works perfectly.
- Let the dish rest for 10 minutes after baking to allow it to set, making it easier to slice and serve.
- Experiment with different cheese types like pecorino or a blend of cheeses for unique flavor variations.
- For extra crispiness, you can add a layer of breadcrumbs mixed with Parmesan on top before baking.
Nutrition Facts
Calories: 247kcal
Carbohydrates: 18g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
