Sunday, January 5, 2014
Corey's Veggie Pasta Bake
I wanted to create a vegetarian pasta bake that we could put into our rotation. This could work nicely for meatless meals or when you are entertaining vegetarians. This was adapted from one of my recipes that includes turkey sausage. I love the way this tuned out and think it could be a regular addition to our menu. In regards to the peppers, I used a green, red and orange. The key is that you use three peppers, the color is less important.
1 12-14oz. box Rotini or penne pasta (NOTE: you can use 80% of the box just fine for this dish)
2 tbsp Olive oil
2 medium Onions (or 1 large yellow), chopped
1 Green pepper, cut into thin strips of around 1 1/2" long
1 Red pepper, cut into thin strips of around 1 1/2" long
1 Orange or yellow pepper, cut into thin strips of around 1 1/2" long
1 pkg (12 oz.) Mushrooms (white), sliced in half
2 tsp Garlic, chopped (or cloves)
1 28 oz can Crushed tomatoes
1 14.5 oz can Petite diced tomatoes (any flavor or variety)
1 tsp Basil, dried
1 tsp Oregano, dried
2 tsp Parsley, dried
2 cups Mozzarella cheese, shredded
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Heat the olive oil over medium-high heat. Add onion, peppers, mushrooms and garlic. Cook and stir for around 8-9 minutes. Add both cans of tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15-17 minutes or until hot. Let sit for a few minutes before serving.