Veggie Pasta Bake
This is a fast, gotta get dinner out before the kids go insane kind of recipe. Serve it up with a simple salad. You can add chicken for the meat eaters. I make one big batch and toss chicken and cheese into one casserole dish and leave the other with just veg and lots of sauce. I use Seeds of Change Tomato and Basil Sauce but you can whip up a good sauce with a splash of olive oil, salt, pepper, oregano and crushed tomatoes in about 10 minutes while the pasta cooks. Cook the pasta very firm so it doesn’t get mushy in the oven. You can roast other veg and toss it in. Broccoli, tomatoes or zucchini all work well here.
Veggie Pasta Bake
Prep
Cook
Total
This isn't really a recipe as much as an idea to toss things in a casserole and call it dinner. You can make a quick sauce by heating a splash of olive oil, adding tomato sauce or chopped tomatoes, a palmful of Oregano, salt and pepper and simmer for 10 minutes.
Ingredients
- 1-2 pound barely cooked Pasta
- 2 Eggplants, peeled and chopped
- 2 cups Mushrooms, sliced
- 8-10 jarred Artichokes, rinsed and sliced in half
- 2 Onions, chopped
- 4 cloves Garlic, chopped
- fresh Basil Leaves
- Pasta Sauce-Quick homemade or jarred
- Cooked Chicken and/or Veggie Sausages
- grated or fresh Mozzarella cheese
Instructions
- Heat oven to 400 and glaze a sheet pan with olive oil
- Salt and Pepper the Eggplant and toss onto the sheet with the Onions, Mushrooms and Garlic
- Roast about 20 minutes while the pasta cooks
- Spray or wipe a casserole dish with olive oil
- Toss in half the Pasta
- Layer with Roasted Veg, Artichokes, Chicken and/or Sausage and Cheese and half the Sauce
- Toss in some Basil Leaves
- Top with the rest of the Pasta and Sauce and sprinkle Cheese on top
- Cook for 20 minutes until hot and bubbling
Roasted Veg for Pasta Bake
Leave a Reply