Made this - Very Good - LCBO Mediterranean Vegetable Pasta Bake

I have been looking for something like this. Would you say that even the meat eaters

would enjoy this dish? Thinking Easter already and I have a vegetarian 13 year old granddaughter.
Thanks for posting, it sure is a pretty dish. Could I make this one day ahead, then cook on Easter?

 
Karen, I would say you could roast the vegetables a day ahead, but I don't know if I would

do the rest ahead. It really is just cooking the pasta and the topping is so very simple. I would be afraid the pasta would get to soggy.

 
Sure, why not? . . . (more)

If you let it set overnight, slightly undercook the noodles and add just a little more water all over the dish before cooking. Should be fine. Cover it with aluminum for at least 3/4 of the baking time to keep moist, then uncover for a while to brown.

As for the meat eaters, if you use enough cheese, they should be pleased. Make sure to have extra grated parmesan to sprinkle on while dining.

I would recommend layering the cheese as a middle layer, between to layers of the veggie mixture.

Stuff like this I make pretty frequently; husband loves him some mass quantities of pasta so I think of it as a lasagne-syle pasta dish. Basically, it is a baked rigatoni with lotsa veggies.

And no matter what you call it, it looks delicious with all those veggies and the ricotta!

 
I agree with Gay - even though I haven't made it as she has. I would not assemble ahead,

but I think you are good with roasting the veggies and making the cheese mixture ahead. On the day of serving I would make the pasta, assemble and bake.

This is not like a lasagne where the noodles are coated with sauce and fillings, and I think the fusilli texture would suffer if you made ahead.

 
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