Loaded Veggie Cheesy Pasta Bake

Serves: 6

Delicious! This is a family favorite for a meatless dish. I like to add mushrooms, sauteed with the onions and garlic. Tinkyada is my favorite brand of gluten-free pasta. Look for it at your grocery store.


Prep Time:
Cook Time:
Total Time:

Ingredients:

1 box penne pasta whole wheat or gluten-free
1 jar organic marinara sauce
1 teaspoon extra virgin olive oil
6 ounces baby spinach leaves
1 onion, chopped
3 cloves garlic, minced
2 bell peppers (any color), chopped
3 cups water
1/8 teaspoon red pepper flakes
1/4 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup freshly grated mozzarella cheese
parsley, chopped for garnish

Directions:

1. In a large skillet or pot, add olive oil, onions, and garlic and saute over medium heat for 2 minutes. Add chopped bell peppers, and saute for 2-3 more minutes. Sprinkle red pepper flakes, oregano, salt and pepper over the vegetables, stir.

2. Add the entire jar of Marinara sauce, water, and penne; stir to combine. Bring the liquid up to a boil, reduce heat to a simmer, then cover. Cook for 12-15 minutes, or until al dente, stirring occasionally throughout.

3. Preheat broiler on high.

4. Add baby spinach leaves, cover and let steam for 1 minutes, then stir into the pasta.

5. Sprinkle cheese over the top of the pasta, place under the broiler and cook for 1-2 minutes, or until cheese is melted, browning and bubbly. Remove, sprinkle top with chopped parsley.

6. Serve immediately.

Source: domesticsuperhero.com



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