Hidden Carrot Pasta Bake
Hidden Carrot Pasta Bake
Ingredients
For the Pasta
- 8 ounces penne pasta
- 1 teaspoon salt, for pasta water
For the Hidden Carrot Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and roughly chopped
- 1 can crushed tomatoes, 28 ounce
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly and Topping
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
- 1/4 cup panko breadcrumbs, optional
- fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 4
Add the minced garlic and chopped carrots to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the carrots begin to soften slightly.
⏱️ 7 min
- 5
Stir in the crushed tomatoes, vegetable broth, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the carrots are very tender and easily pierced with a fork.
⏱️ 20 min
- 6
Carefully transfer the cooked carrot and tomato mixture to a blender or food processor. Add the heavy cream. Blend until the sauce is completely smooth and creamy. Be cautious when blending hot liquids.
⏱️ 3 min
- 7
In a large mixing bowl, combine the cooked penne pasta with the smooth carrot sauce. Stir in 1 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese until well combined.
⏱️ 3 min
- 8
Pour the pasta mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 9
Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top of the pasta. If desired, sprinkle with panko breadcrumbs for an extra crispy topping.
⏱️ 1 min
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown.
⏱️ 25 min•🌡️ 375
- 11
Remove from the oven and let the pasta bake stand for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hidden Carrot Pasta Bake
Ingredients
For the Pasta
- 8 ounces penne pasta
- 1 teaspoon salt, for pasta water
For the Hidden Carrot Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and roughly chopped
- 1 can crushed tomatoes, 28 ounce
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly and Topping
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
- 1/4 cup panko breadcrumbs, optional
- fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 4
Add the minced garlic and chopped carrots to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the carrots begin to soften slightly.
⏱️ 7 min - 5
Stir in the crushed tomatoes, vegetable broth, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the carrots are very tender and easily pierced with a fork.
⏱️ 20 min - 6
Carefully transfer the cooked carrot and tomato mixture to a blender or food processor. Add the heavy cream. Blend until the sauce is completely smooth and creamy. Be cautious when blending hot liquids.
⏱️ 3 min - 7
In a large mixing bowl, combine the cooked penne pasta with the smooth carrot sauce. Stir in 1 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese until well combined.
⏱️ 3 min - 8
Pour the pasta mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 9
Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top of the pasta. If desired, sprinkle with panko breadcrumbs for an extra crispy topping.
⏱️ 1 min - 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown.
⏱️ 25 min•🌡️ 375 - 11
Remove from the oven and let the pasta bake stand for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min