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Nutrition Facts
Serving Size 1 (159g) Recipe makes 6 servings The following items or measurements are not included below: alfredo sauce 2 tablespoons pesto sauce
Calories 342
Calories from Fat 76		(22%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 68mg		2%
Potassium 360mg		10%
Total Carbohydrate 54.2g		18%
	Dietary Fiber 3.2g	12%
	Sugars 3.0g
Protein 12.2g		24%
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Easy Baked Veggie Pasta With Goat Cheese

Recipe #221256 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #460748
Apr 7, 2007

This recipe is my go to recipe for potlucks or a fast dinner, probably because I cheat with store bought sauces. It can be modified easily. Substitute whatever veggies you prefer and it tastes great with chicken if you're a meat eater!

SERVES 6 (change servings and units)

Ingredients

400 g dry pasta, rigatoni
1 cup store bought alfredo sauce
2 tablespoons store bought pesto sauce
1 zucchini, chopped
4 mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
3 cups spinach
2 ounces goat cheese
2 tablespoons olive oil

Directions

1
While pasta is cooking, saute onions and garlic for 3o seconds, then add zucchini, mushrooms and cook till tender. Season with oregano, salt and pepper if you prefer.
2
Add spinach 1 minute before done.
3
Stir in sauces and simmer until pasta is ready.
4
Mix pasta, veggies and sauces and transfer to casserole dish.
5
Add liberal amounts of goat cheese to taste (the herb coated stuff is great).
6
Bake in oven at 350-400F for 30 minutes and serve.
7
Can be made the day ahead and heated at potluck.