Cheesy Garden Medley Casserole
Indulge in a delightful blend of fresh vegetables, tender pasta, and ooey-gooey cheese that will melt your heart. This wholesome casserole is bursting with flavors and textures, making it the perfect comfort food to satisfy your cravings. A satisfying dish that will leave you asking for seconds.
ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cooked pasta (penne or rotini work well)
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
- 2.
In a large pot of salted boiling water, blanch the broccoli and cauliflower for 2 minutes. Drain and set aside.
- 3.
In a skillet, heat the olive oil over medium heat. Sauté the zucchini, squash, and bell peppers until slightly softened, around 5 minutes. Season with garlic powder, dried Italian herbs, salt, and pepper.
- 4.
In the prepared baking dish, layer half of the cooked pasta, followed by half of the blanched vegetables and sautéed zucchini mixture. Sprinkle half of the cheddar, mozzarella, and Parmesan cheese over the vegetables.
- 5.
Repeat the layering process with the remaining pasta, blanched vegetables, and sautéed zucchini mixture. Pour the heavy cream over the casserole and sprinkle with the remaining cheeses.
- 6.
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown.
- 7.
Allow the casserole to cool for a few minutes, then serve hot and enjoy the oozy cheesy goodness!
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