One-Pan Stewed Vegetable Pasta with Melted Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a cheese that melts well, like kashar mozzarella or low-moisture mozzarella. Shred it yourself rather than buying pre-shredded, as the anti-caking agents can affect melting.

Let the cheese melt with the lid on for a full 2 minutes without peeking to ensure it reaches the perfect gooey consistency.

When tossing the pasta with the sauce, use tongs to gently lift and turn the noodles, allowing the cheese to stretch and coat each ribbon.

If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The pasta water's starch helps the sauce cling better, so don't skip reserving it.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon red pepper flakes along with the paprika for a spicy kick. Use a blend of mozzarella and provolone for a sharper flavor. Serve with a sprinkle of chopped parsley.
• Herb Garden: Replace the basil with a mix of fresh oregano, thyme, and parsley. Add 1 tablespoon of chopped fresh oregano and 1 teaspoon of thyme leaves with the spices. Finish with a drizzle of extra-virgin olive oil before serving.
• Roasted Red Pepper: Add 1 roasted red pepper (from a jar, drained) to the vegetables before mashing. This adds a sweet, smoky depth to the sauce. Use smoked paprika instead of regular for an extra layer of flavor.
• Creamy Tomato: Stir in 1/4 cup heavy cream or coconut milk after mashing the vegetables for a richer, creamier sauce. Reduce the cheese to 1 cup and let it melt as directed. This variation is especially good with fettuccine.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

The sauce can be frozen without the pasta for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a skillet over medium heat with a splash of water or broth, stirring until hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to restore a saucy consistency.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

The vegetable sauce can be made up to 2 days ahead. After mashing the vegetables, let the sauce cool completely, then transfer to an airtight container and refrigerate.

When ready to serve, reheat the sauce in a skillet, add the basil and cheese, and proceed with the recipe. Cook the pasta fresh for the best texture.

Serving ideas

Serve this pasta hot, straight from the skillet, to showcase the dramatic cheese pull. Garnish with extra torn basil leaves and a sprinkle of black pepper for a fresh finish. A side salad with a simple vinaigrette balances the richness of the dish, making it a complete meal.

For a heartier meal, pair the pasta with crusty bread to soak up any extra sauce. The dish also works well as a main course for four, or as a side for grilled meats or fish. Leftovers can be enjoyed cold as a pasta salad the next day, though the cheese will be set.

Frequently asked questions

Recipe card

One-Pan Stewed Vegetable Pasta with Melted Cheese Pull

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 large beefsteak tomato
• 1 whole green zucchini
• 1 small eggplant
• 2 peeled onions
• 3 tbsp olive oil
• 1/2 cup water
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• Fresh basil leaves, torn (to taste)
• 1 1/2 cups shredded Turkish kashar mozzarella cheese
• 12 oz pasta ribbons (such as pappardelle or fettuccine)

Instructions

1. Place the whole beefsteak tomato, whole green zucchini, small eggplant, and peeled onions in a large skillet with 3 tbsp olive oil and 1/2 cup water. Cover with a lid and steam over medium heat for 10 minutes, until the vegetables are tender and their skins begin to loosen.
2. Uncover the skillet and let the vegetables cool slightly. Using tongs, carefully peel away the skins from the tomato, zucchini, eggplant, and onions. Discard the skins.
3. Add 1 tsp paprika, 1 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp black pepper to the skillet. Using a potato masher, mash the vegetables into a rich, rustic puree, leaving some chunks for texture.
4. Stir in fresh torn basil leaves. Sprinkle the shredded Turkish kashar mozzarella cheese evenly over the surface. Cover the skillet with a lid and cook for 2 minutes, until the cheese melts into gooey ribbons.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta ribbons according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
6. Add the cooked pasta to the skillet with the vegetable-cheese mixture. Toss gently to coat the pasta with the sauce, letting the cheese stretch into ribbons. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, lifting a forkful to show the cheese pull.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.