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+ servings

Veggie Garden Bake

Course Main Course
Cuisine American
Keyword Veggie Garden Bake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 530kcal


  • 1 none cooking spray
  • 8 ounce bowtie (farfalle) pasta, dry
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 medium squash, summer
  • 1 medium zucchini
  • 1 medium bell pepper, orange
  • 1/4 medium onion
  • 1 pound asparagus
  • 1 medium tomato, red
  • 1/4 cup vegetable broth
  • 1 cup ricotta cheese, part skim milk
  • 1 medium lemon
  • 1 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup bread crumbs, seasoned

Serve With

  • 2 cup strawberries


  • Preheat oven to 350°F. Spray a 9X13 inch baking dish with cooking spray.
  • Cook pasta to al dente according to the package instructions. Reserve 1/2 cup of the cooking liquid and discard remaining. Set pasta aside.
  • Heat olive oil in a large skillet over low. Mince garlic, toss into skillet, and stir to coat. Dice squash, zucchini, pepper, and onion; Cut asparagus into 1-inch pieces. Add all veggies to the skillet and increase heat to medium. Sauté for 5 minutes.
  • Dice tomato and then add to skillet; cook for 2 minutes more.
  • Remove from heat and stir in pasta.
  • In a small saucepan, bring broth to a simmer over medium heat.  Add the reserved cooking liquid and ricotta; whisk together and continue cooking approximately 2 more minutes. Season with 1 teaspoon lemon zest, basil, oregano, salt, and pepper. Stir in cheddar and allow to melt. Once melted, pour into a blender and mix for 1-2 minutes until smooth.
  • Pour sauce over pasta and vegetables, and stir to combine. Sprinkle bread crumbs over the top, and bake for 15-20 minutes until slightly golden.
  • Serve with sliced strawberries on the side.


Calories: 530kcal | Carbohydrates: 77g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 554mg | Fiber: 9g | Sugar: 12g