Recipe: Delicious Baked cheese three layered veggies pasta with pumpkin sauce

Eugenia Holmes

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Recipe: Delicious Baked cheese three layered veggies pasta with pumpkin sauce Delicious, fresh and tasty.

Baked cheese three layered veggies pasta with pumpkin sauce. Saucy, healthy baked pumpkin pasta made with creamy pumpkin puree, ground turkey sausage, veggies and layers of cheese. This easy, cheesy pumpkin pasta bake is a wonderful fall twist on traditional baked ziti! Use your favorite pasta for this comforting, lightened up pasta dish.

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This Vegan Pumpkin Alfredo Cheese Sauce Recipe is perfect for everyone!

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You can cook Baked cheese three layered veggies pasta with pumpkin sauce using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Baked cheese three layered veggies pasta with pumpkin sauce

Prepare 2 cup of Penny pasta.
Prepare 1-1/2 cup of chopped pumpkin.
Prepare 1/4 cup of roughly chopped broccoli.
You need 1/4 cup of Carrot chopped.
Prepare 1/4 cup of beans chopped.
You need 1/4 cup of baby corn boiled.
Prepare 1/4 cup of Mushrooms chopped.
You need 2 tsp of garlic chopped.
It’s 6-7 of pieces chopped little thick sliced aubergine (tiny purple brinjals).
Prepare 6-7 pieces of lotus stem sliced (optional).
It’s of Both sauté till raw smell goes lotus pieces and purple small brinjals.
It’s 3 tsp of flour refined.
You need to taste of Pasta seasoning.
You need to taste of Salt.
It’s 1/2 tsp of Chilli flakes.
You need 1/4 tsp of Black pepper powder.
You need 1 tsp of Olive oil for boiling pasta.
It’s 2 tsp of for sauté veggies.
You need 1/2 cup or more of Mozzarella cheese grated.

It's incredibly creamy, healthy, delicious, dairy-free, and perfect to serve with pasta or to use.

These pumpkin pasta recipes are perfect for family dinners and easy weeknight meals this fall.

Once you serve this layered lasagna, your family will be polishing off their plates in no time.

Vegan Pumpkin Pasta Sauce with Wild Mushrooms.

Baked cheese three layered veggies pasta with pumpkin sauce step by step

Roughly chop the pumpkin sauté them with garlic, pepper and salt till soft.
Little cool and make it purée and keep aside.
Make the pasta sauce as usual like 3 tsp flour and 3 tsp butter sauté till raw smell goes off and milk till smooth add salt pepper and chilli flakes and cheese also.
Sauté all the veggies till little crunchy add in the pasta sauce.
Now boil enough water add salt and little oil boil till soft and test to cut it when white line shows that is donethat called aldante.
Now drain the water completely and add in the white sauce and veggies coated pasta with white sauce.
Now take baking dish first layered pumpkin sauce add slowly pasta veggies in white sauce except lotusstem pieces and aubergine.
Sprinkle pasta seasoning and chilli flakes now spread on the top grated mozerrella cheese.
Finally put the crispy aubergine and lotus stem.
Bake on convection mode in a pre heated oven for 10 minutes at 180 degree then grill it for 5 minutes look for the golden brown colour on the top.
Enjoy with garlic bread or ur choice nan or pitta bread..
On the top place aubergine pieces and lotus stem pieces.

This three cheese pasta bake is pure comfort food.

This comforting, vegetarian pasta bake combines three kinds of cheese for a gooey, creamy main dish that's still packed with protein and other healthy nutrients.

If tomato sauce is too thick, stir in reserved pasta water.

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