Vegetable Tetrazzini
Creamy, comforting, and packed with vibrant vegetables, Vegetable Tetrazzini is the ultimate baked pasta dish to satisfy both vegetarians and pasta lovers alike. This recipe combines al dente spaghetti with a medley of sautéed mushrooms, zucchini, bell peppers, and broccoli, all enveloped in a rich, velvety sauce made from a blend of milk, heavy cream, and Parmesan cheese, delicately seasoned with thyme and oregano. Topped with golden panko breadcrumbs and mozzarella, this hearty casserole bakes to bubbling perfection in just 25 minutes. Ideal for weeknight dinners or family gatherings, this vegetarian twist on a classic is a surefire crowd-pleaser. Serve it straight from the oven, garnished with fresh parsley, for a cozy meal that’s as wholesome as it is indulgent!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz button mushrooms, sliced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 1.5 cups broccoli florets
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 cup milk (preferably whole or 2%)
- 0.5 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the spaghetti or linguine in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms, zucchini, bell pepper, and broccoli florets to the skillet. Cook, stirring, for 6-8 minutes, until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and melt the remaining tablespoon of butter in the cleared space. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the vegetable broth, milk, and heavy cream, stirring to combine. Allow the mixture to simmer for 3-5 minutes, until thickened.
Stir in the Parmesan cheese, thyme, oregano, salt, and black pepper. Mix well and remove from heat.
Combine the cooked pasta with the vegetable and sauce mixture in a large bowl. Toss until evenly coated and then transfer to the prepared casserole dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 385 mg | 30% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
