Individual Baked Pastas

We made Individual Baked Pastas the other night and boy did that meal hit the spot! It has been cold here in Salt Lake City…so I am craving comfort foods and pasta does it for me!


I made a chunky vegetable sauce to go with our whole wheat pasta. We used rigatoni this time around. I layered the sauce with the cooked pasta and some cheese! It was that easy.

Since we baked them in individual dishes it didn’t take long at all! And we each got our own little dish! It was two meals for me, but only one for Joshua:) We made four dishes so we could have leftovers too! It was great for lunch the next day. 

This is a great meal for busy weeknights or if you are just craving good classic comfort food! And don’t forget it is healthy too! Just go light on the cheese:)

 

 

 

 

 

Individual Baked Pasta Dishes 

 

 

 

Whole wheat rigatoni pasta (we used about half of a 1 pound bag)

2 zucchini squash, chopped

1 eggplant, sliced
1 T. olive oil
½ onion, chopped
2 cloves, garlic, minced

Crushed red pepper, a dash

Fennel seeds, dash

2 15 oz. cans of diced tomatoes, low sodium

Roasted peppers, about ½ cup, chopped (we had some in the freezer)

Dried basil, a couple dashes

Italian seasoning, a couple dashes

Salt and pepper, to taste

Mozzarella cheese, shredded-use what you like, but I went light on the cheese!

Parmesan cheese-just a bit for a kick. we used the good stuff so a little went a long way!

Directions:
1. Boil the whole wheat pasta in salted water. Cook until al dente. You don’t want it all the way done because it will finish in the oven.
2. Place the zucchini and eggplant on a greased cookie sheet. Add salt and pepper. Put under the broiler for about 5-7 minutes, or until the veggies are tender. 3. Chop up the eggplant. 4. Heat olive oil in a large saucepan. Add onion. Then add garlic, red pepper, and fennel. Stir in roasted peppers, zucchini, and eggplant. Cook until soft. 5. Add in diced tomatoes, basil, Italian seasoning, and salt/pepper. 6. Simmer for 10 minutes. 7. Spray your dishes. Put some sauce on the bottom and then add some pasta. Add another layer of sauce, then some cheese, and then more pasta, and sauce. 8. Bake in the oven at 400 degrees for about 15 minutes, or until bubbly. 9. Garnish with fresh basil if you wish.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Oww looks like they came out just perfect! Hahah don’t you love how 2 meals for you = 1 for your husband? I am a huge fan of leftovers as well! Hope you’re enjoying your day!

  2. I’m a big fan of the individual dishes. That way everyone gets their own and my husband can’t take any of mine! 🙂 Great portion control measure too, fo those looking to drop some lbs in the new year.

  3. Dishes like this are acceptable for guests (ind. servings and penne) = no mess.

    I’m slowly working my way to whole wheat pasta…keep’em coming.

  4. These look amazing. I was actually craving some kind of veggie-baked-pasta dish and individual ones are the way to go. I can’t wait to try these.

  5. This is a great comfort food dish. I love baked pasta. But you were smart and added plenty of veggies. That always eases the cheese guilt for me. 😉

  6. oh yeah–this would definitely hit the spot on a cold day. (i just love looking at my thermometer and seeing 1 degree F–at least i’m not in the negative digits…) my problem with your dish is that i’d have to eat two servings at least. 🙂

  7. I got individual baking dishes for Christmas just so I could make pasta like this! Yours looks so good; we’re using whole wheat pasta more and more – it carries a substantial sauce really well, don’t you think?
    Nancy

  8. We use our individual dishes for a lot of things, they are so fun! And I love adding in lots of veggies to my sauces. The more the merrier! I freeze the leftover sauce too.

  9. I am a huge fan of all-things-individual!

    I got used to it living in Japan, the one scoop size.. EVERYTHING.

    These look delish.. and I could honestly put away two with ease..

  10. I love roasted vegetables.
    I remember Giada made a similar dish, a baked ziti w/ roasted vegetables and I loved it!
    I made mac & cheese, should've stuck with the healthy stuff instead!