Imagine spaghetti, boiled until al dente, mixed together with well-seasoned, roasted-until-tender vegetables, tossed in a creamy, cheesy sauce, topped with even more cheese and baked until bubbly, golden and perfectly set. Now imagine that in your mouth or, instead of daydreaming until you salivate, make it for dinner tonight!
Technique tip: Cooking the pasta until just al dente will ensure it doesn't over cook when you bake it in the oven.
Swap option: You can play along with any vegetables you have on hand.
- 1½ cups sliced zucchini (from 1 zucchini)
- 1½ cups cherry tomatoes
- 1 cup chopped yellow bell pepper (from 1 bell pepper)
- 1 cup sliced red onion (from 1 small onion)
- 3 tablespoons olive oil
- 1½ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces uncooked spaghetti
- 1 cup half-and-half
- 3 large eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
1. Preheat the oven to 400 F. Place the zucchini, tomatoes, bell pepper and red onion on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
2. Meanwhile, cook the pasta according to package directions for al dente; drain.
3. Whisk together the half-and-half, eggs and remaining 1 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Add the cooked pasta and 1/2 cup each of the Parmesan and mozzarella, tossing to coat. Add the vegetables, and toss gently. Transfer to a lightly greased 9½-inch deep-dish pie pan. Sprinkle with the remaining 1/2 cup each Parmesan and mozzarella. Bake until set and cheese has browned, about 30 minutes. Remove from oven, and let stand 5-10 minutes before serving.