Veggie Pasta Bake

Makes (homes):

16 portions
(9" x 13" pan)

Makes (centers):

36 portions
(12" x 20" x 2.5" pan)


Ingredients (homes):

  • 8 oz. Chickpea Pasta, dry
  • 12 oz. bag Broccoli, chopped, frozen
  • 10 oz. bag Carrots, shredded
  • 8 oz. Mushrooms, fresh, sliced
  • 2 (24 oz.) cans Spaghetti Sauce
  • 2 lbs. Mozzarella Cheese, shredded

Ingredients (centers):

  • 1 lb. 2 oz. Chickpea Pasta, dry
  • 1 lb. 11 oz. Broccoli, chopped, frozen
  • 1 lb. 6.5 oz. Carrots, shredded
  • 1 lb. 2 oz. Mushrooms, fresh, sliced
  • 1 (106 oz. can) Spaghetti Sauce
  • 4 lb. 8 oz. Mozzarella Cheese, shredded

Directions:

  1. Place pasta in pan.
  2. For better texture, chop veggies in a food processor. Spread veggies and sauce evenly over pasta.
  3. Cover with cheese and foil.
  4. Bake at 350 degrees F for 1 hour (or until pasta is cooked).
  5. Tip: Serve with garlic bread or bread sticks for a grain serving.

Serve:

1 cup counts as 2 1/2 ounces meat/alternate and 1/2 cup veggies
Serve 1/2 cup for ages 1-2
Serve 3/4 cup for ages 3-5
Serve 1 cup for ages 6+


Veggie Pasta Bake


Rating: 0.0 (0 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Meat & Meat Alternate


Record on your menu as:

Mozzarella Cheese (Meat and Meat Alternate Food List # 85)
Mixed Vegetables (Fruit and Vegetable Food List # 162)

Source:

Adapted from www.redgoldfoodservice.com, 2021