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Apr 15 / JW

Short Ribs Take 3:Veggie and Pasta Bake


Now that you’ve made your short rib ragu, silently thanked me and said, now what do I do with the rest of this?? Well here is the solution. I like to think of this as a pretty well balanced baked pasta dish. While it does have cheese and pasta, we are sneaking in a lot of veggies here too, so there isn’t a ton of guilt.

First take about 10 patty pan squash(the little yellow ones) , and slice into quarters. Now take one regular zuchinni and slice into quarters, then dice from there.

Now take a couple of slices of prosciutto(if you don’t have this its not the end of the world), and dice. Take that and the squashes and add to a hot pan with some olive oil:

Cook for about 5 minutes, turning occasionally to get some good colour. Remove to a plate or bowl.

Now add a bit more oil, then add 2Tbl of quinoa flour(you can use whatever flour you have). Turn the heat to medium low, and whisk. The roux shouldn’t be too thick or too thin, you can add more oil or flour accordingly.

Note: While you are making the sauce, you should cook your macaroni.

Add a bit of chicken stock at a time until you add about 1 cup. It may bubble a lot at first and look really scary, but just keep whisking and it will come together. You can also substitute milk here for a traditional white sauce.


Once the sauce is cooked down a bit(it should be a loose batter consistency), turn the heat off and add shredded cheese:

Now, add cooked macaroni to  cheese sauce, then carefully add your leftover ragu. Stir to combine, it may look scary, kinda like this:

But have no fear. Now take a square baking dish, and add some of the squash mixture to the bottom. Now add the macaroni/sauce/cheese mix, then add another layer of squash, then a bit more cheese on top if you like.

Now bake at 180C for about 25 minutes(cover for the first 15) until golden and bubbly.


Here’s the Recipe:

Veggie and Pasta Bake


  • 10 Patty Pan Squash
  • 1 Zucchini
  • 1 Cup Short Rib Ragu(or other sauce)
  • 1 Cup Macaroni(140g)
  • 1 Cup Chicken Stock(or Milk)
  • 2 Tbl Quinoa Flour
  • 1/2 Cup Shredded Cheese
  • 2 Pieces Chopped Prosciutto
  • Olive Oil for cooking

Cooking Directions

  1. Cut squash into quarter, and dice zucchini. Place in medium pan with olive oil and prosciutto.
  2. Cook until slightly browned and soft, about 5-7 minutes. remove to a bowl.
  3. Add more oil if needed, then add flour and cook and med/low, stirring constantly.
  4. Add liquid(chicken stock or milk) and whisk until sauce comes together and starts to thicken.
  5. Add cheese to sauce and stir.
  6. Cook macaroni while you are making the sauce. Add cooked macaroni to the sauce.
  7. Carefully add the leftover ragu to the pasta mix.
  8. Place one layer of the sauteed veggies into a square baking dish, then add pasta/sauce mixture.
  9. Add another layer of veggies on top, then add more cheese if you want.
  10. Bake at 180C for about 25 minutes or until golden and bubbly.

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