 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pasta baked with vegetables and cheese. Ingredients:
1 lb eggplant, cubed |
2 cups zucchini, sliced |
1 cup red bell pepper, diced |
8 oz. mushrooms portabella or crimini, diced |
1 lb penne, dry |
2 tbsp olive oil |
2 cloves garlic, minced |
4 oz. mozzarella, shredded |
16 oz. fire roasted diced tomatoes |
1/2 tsp salt |
1 oz. parmesan, grated cheese |
Directions:
1. Preheat oven to 400ºF. Put water on to boil for pasta. Cook pasta according to package, while preparing the vegetables. Do not overcook pasta, slightly under cook it.
2. In a large skillet, sauté garlic in olive oil, add red peppers.
3. When garlic and peppers are browning, add eggplant and cook until softening, add mushrooms, salt.
4. When mushrooms are beginning to soften add zuchinni. Saute until zucchini is beginning to soften. Remove from heat and pour veggies into a large bowl. Deglaze pan with a ladle of pasta water. Add to veggies.
5. Add tomatoes to veggies. Toss well.
6. When pasta is al dente , remove from water and drain. Add pasta to vegetable mixture and toss.
7. Oil or butter a large shallow casserole dish. Add 1/2 pasta mixture and sprinkle with 1/3 of mozzarella.
8. Add remaining pasta, sprinkle remaining mozzarella over top. Sprinkle with parmesan.
9. Place in hot oven for 30 to 45 minutes or until cheese is browning. Remove from oven and let sit for 10 minutes.
|
|