Veggie Tetrazzini
Creamy, cheesy, and packed with vibrant vegetables, Veggie Tetrazzini is a comforting pasta bake that’s perfect for both weeknight dinners and special gatherings. This vegetarian twist on the classic tetrazzini features tender spaghetti folded into a rich sauce made with sautéed mushrooms, zucchini, and carrots, all enveloped in a luscious mixture of vegetable broth, heavy cream, and Parmesan cheese. Topped with a golden layer of melted mozzarella and crunchy breadcrumbs, this dish delivers a satisfying balance of textures and flavors. Ready in just an hour, this veggie-packed casserole is as easy to make as it is delicious. Garnished with fresh parsley for a burst of freshness, Veggie Tetrazzini is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms, sliced
- 1 medium Zucchini, diced
- 1 medium Carrot, finely diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to package instructions until just shy of al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, zucchini, and carrot, and sauté for about 5-7 minutes until the vegetables are tender and any liquid released from the mushrooms has evaporated. Stir in the garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the vegetable broth and bring to a simmer, stirring constantly until the mixture thickens.
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Continue to cook, stirring occasionally, until the sauce is creamy and smooth. Gently mix in the cooked spaghetti until well-coated with the sauce.
Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top, followed by the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Sprinkle with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 454 mg | 10% | |
*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.
