Recipe: Vegetable Parmesan Bake
Posted by Avital Pinnick on February 5, 2012
I saw a beautiful Vegetable Parmesan Bake photo on Pinterest and was so disappointed to find that the page was no longer available. So I searched for a similar recipe and made it on Friday, with a few adaptations (the original recipe called for so much pasta that we’ll be eating it the rest of this week).
This dish is just a variation of the Provencal tian, with pasta added to turn it into a one-dish main course. You could omit the pasta and substitute leftover cooked rice. Or stir in a cup of cooked chickpeas or black-eyed peas. That’s the beauty of these dishes — they’re really a method rather than a recipe. Omit vegetables that aren’t in your fridge or add ones that need to be used up.
Vegetable Parmesan Bake
Yield: 6 servings
250 gm (= 4 oz) thin spaghetti (spaghettini)
Omit for low-carb variation.
2 tbsp olive oil
1 medium onion; chopped
3 cloves garlic; minced
1 red pepper; cored and diced
1 cup white mushrooms; sliced
2 medium zucchini; diced
3 cups fresh spinach; chopped (Israeli equivalent: 1 bunch alei selek)
2 tbsp flour
1 1/2 cups milk
1 tsp oregano
1 tsp basil
1/2 tsp. thyme
1 cup cheese, grated (your choice)
2 eggs; lightly beaten
salt and pepper to taste
3 tbsp Parmesan cheese; grated
Lightly spray 8 x 11″ ovenproof casserole dish with cooking spray.
Cook thin spaghetti according to package directions. Drain pasta and
arrange in pie plate or casserole. Set aside.
Preheat oven to 350°F (180°C).
In large pot, heat oil over low flame. Add onion and garlic and saute until
soft. Add bell pepper, mushrooms, zucchini, and spinach (alei selek or
Swiss chard) and cook until moisture has mostly evaporated.
Sprinkle vegetable mixture with flour. Cook, stirring, for 1 minute. Remove
from heat. Whisk in milk, a little at a time. Return to medium-low heat,
stirring until sauce thickens. Remove from heat. Cool mixture slightly;
stir in herbs, cheese, and eggs. Season with salt and pepper to taste. Pour
mixture over pasta and sprinkle top with Parmesan cheese.
Bake until filling is set and heated through and top is golden, about 30
minutes. Serve hot.
This is a soft casserole. If you want it firm, like a kugel, add extra
cheese to the vegetables and 3 eggs to the pasta.
The vegetable mixture and pasta can be cooked in advance. Run hot water over the cold pasta and drain well if it has hardened into a block.
Peeled diced tomatoes would be a good addition.
You can substitute 400 gm cottage cheese for the milk and flour. Stir it in
with the grated cheese and eggs.