Bow Tie Pasta & Roasted Vegetable Bake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Will have two new students in Sept.'08. They are both vegetarians. So I'm putting together easy cassaroles that I can make for them. This one came from two other cooking web sites. I took what I liked from each and added my own touch. The red sauce that I used for the recipe is Vegetarian Marinara Sauce. you can choose your own but this was very good. Ingredients:
1 large red onion, cut into eight pieces |
1 large sweet onion, cut into eight pieces |
1 large eggplant, unpeeled, cut into bite size pieces |
1 medium red pepper, cut into bite size pieces |
1 medium yellow pepper, cut into bite size pieces |
1/2 teaspoon fennel seed |
1 tablespoon extra virgin olive oil |
1/2 teaspoon sea salt |
1 bunch swiss chard, deveined and chopped |
1 cup mozzarella cheese, shredded |
16 ounces bow tie pasta, cooked al dente, drained, rinse with cold water and drained again |
Directions:
1. Heat oven to 450 degrees F.
2. Mix first 8 ingredients together.
3. Place on roasting pan with sides. Roast about 30 minutes until veggies begin to brown. Toss 2-3 times while roasting.
4. When done place in a casserole dish along with the swiss chard, pasta, and cheese. Toss together gently.
5. Add your favorite red sauce and combine.
6. Spread out evenly in casserole dish.
7. Bake 20 minutes.
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