Am I the only one who buys an abundance of vegetables and then finds them rotting before I have a chance to get to them all? Well, I found a solution for that: vegetable pasta! I just roast up all those glorious vegetables that are about to go bad, toss them with a creamy, cheesy pasta combo and bake it. Easy peasy!Roasting the vegetables gives them a ton of extra flavor and adds a lot of depth to the pasta. Instead of traditional baked pasta with a simple marinara and Mozzarella sauce, I've added Ricotta, Romano and Parmesan cheeses to make it extra creamy and delicious. And of course--yet another meal that Bradley devoured without even knowing I packed vegetables in. I'm beginning to think maybe he does know, but just doesn't care :) Enjoy!
- 1 (16 oz.) box penne pasta
- 1 cup cherry tomatoes
- 1 medium onion, sliced thin
- 1/2 green bell pepper, sliced thin then halved
- 1/2 red bell pepper, sliced thin then halved
- 1 cup mushrooms, sliced
- 2 tsp. garlic, minced
- 2 tbsp. olive oil
- 2 cups marinara sauce, homemade or store-bought
- 1 cup Mozzarella cheese, shredded
- 1 cup Romano cheese, grated
- 1 cup Parmesan cheese, grated, divided
- 1 cup part-skim Ricotta cheese
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.
Line a baking sheet with aluminum foil. Place tomatoes, onions, bell peppers, mushrooms and garlic on top. Drizzle with olive oil and toss to coat.
Place vegetables under a broiler and cook for 7 minutes, tossing every couple minutes, until vegetables begin to brown.
Remove vegetables from oven and place in a large bowl. Add marinara sauce, Mozzarella, Romano, 1/2 cup Parmesan, Ricotta, salt, pepper and cooked pasta. Stir to combine.
Pour pasta mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake for 25-30 minutes or until cheese is melted and begins to brown.
Source: SK Original